This cheddar-packed quick bread is a warm, savory loaf you can pull together in under an hour. It’s not a yeast bread — instead, baking powder gives it lift — so it’s fast, forgiving, and perfect when you want something cheesy to serve with soup, salad, or a picnic. If you enjoy easy loaves with a balance of savory and slightly sweet notes, try this one — and if you also love quick-bake treats, you might like the take on the best banana bread recipe for dessert after dinner.
Why you’ll love this dish
This Cheddar Cheese Quick Bread hits several home-run notes: it’s fast (no rising), budget-friendly, and crowd-pleasing. The texture is moist from the milk and butter, with pockets of melty cheddar and a golden, cheesy crust on top. Make it for weeknight dinners, brunch, potlucks, or as a savory snack to pack in lunches.
“Simple ingredients, maximum comfort — this loaf disappears faster than I can slice it.” — a happy home cook
Reasons to make it now:
- Minimal ingredients, most likely already in your pantry.
- Great for using up extra cheddar.
- Flexible: mild or sharp cheddar, add-ins like jalapeños or herbs.
The cooking process explained
Before you start, know the flow: dry ingredients are whisked together, shredded cheddar is folded in, wet ingredients are combined separately, then you gently mix wet into dry until just combined. Spoon into a greased loaf pan, top with extra cheese, and bake 45–50 minutes until golden and set. The whole process — prep plus bake — fits into a busy afternoon.
A note on timing: preheat to 350°F (175°C) so the oven is ready when your batter is finished. The toothpick test (insert into center; it should come out mostly clean) is the best doneness check.
Gather these items
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional, adds a subtle savory depth)
- 1½ cups shredded cheddar cheese (see notes below)
- 1 cup milk (whole milk gives best richness; low-fat works too)
- 1 large egg, beaten
- ¼ cup unsalted butter, melted and slightly cooled
- 2 tablespoons honey (optional, balances the sharpness of cheddar)
Ingredient notes and substitutions:
- Cheese: Freshly shredded cheddar melts better than pre-shredded (pre-shredded often contains anti-caking agents that can affect texture). Use sharp cheddar for bold flavor or mild for a gentler taste.
- Milk: Buttermilk (1 cup) is a tasty swap — the acid gives a slight tang and tender crumb.
- Honey: Omit for a purely savory loaf, or replace with maple syrup for a different sweetness profile.
- Make it dairy-free by using plant-based milk and a vegan butter substitute, and vegan shredded cheese (results will vary).
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or cooking spray.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon garlic powder.
- Stir in 1½ cups shredded cheddar cheese so it’s evenly distributed through the dry mix. This helps prevent the cheese from sinking to the bottom.
- In a separate bowl, whisk 1 cup milk, the beaten egg, and ¼ cup melted unsalted butter until smooth. If using, whisk in 2 tablespoons honey. Let the butter cool slightly before adding so it doesn’t cook the egg.
- Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined — the batter should be slightly lumpy. Overmixing will make the bread dense.
- Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle a little extra cheddar on top for a golden, cheesy crust.
- Bake 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven heats unevenly.
- Let the bread cool in the pan for about 10 minutes, then remove it to a wire rack to cool slightly before slicing. Serve warm for best texture.
Yield: one 9×5 loaf (about 8–10 slices depending on thickness).
Best ways to enjoy it
Serve warm from the oven with a pat of butter, or let it cool and slice thick for sandwiches. It pairs beautifully with:
- A bowl of tomato soup or creamy chowder for a comforting meal.
- A green salad and roasted vegetables for an easy weeknight dinner.
- Picnic spreads — slices hold up well at room temperature for a few hours.
For a heartier combo, serve slices alongside a rich pasta bake like the savory Cajun cream cheese chicken pasta bake for a meal that balances creamy spices with sharp cheddar. Garnish slices with fresh chives or a smear of Dijon mustard for extra brightness.
Storage and reheating tips
- Room temperature: Store wrapped tightly in plastic wrap or in an airtight container for up to 2 days. Because the loaf contains dairy, avoid leaving it out more than 2 days.
- Refrigerator: Keep sliced or whole loaf in an airtight container for up to 5 days. Bring to room temperature or reheat before serving.
- Freezer: Wrap tightly in plastic wrap and then foil, or place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then warm slices in a 350°F oven for 8–10 minutes or microwave briefly.
- Reheating: For best texture, reheat slices in a toaster oven or oven at 350°F for 5–8 minutes; the crust will crisp and the cheese will become melty again.
Pro chef tips
- Don’t overmix: Stir until the dry streaks are mostly gone. A few lumps are fine and keep the crumb tender.
- Chill the cheese? No need — room-temperature cheese is fine. But toss the shredded cheddar with a tablespoon of flour before folding in to help prevent sinking.
- Use freshly grated cheddar for better melt and flavor. Pre-shredded cheese often has anti-caking additives that change texture.
- Watch the top: If the loaf browns too quickly, tent with foil loosely for the last 10–15 minutes.
- Pan choice: A light-colored metal loaf pan bakes more evenly; glass pans can require a slightly longer bake time.
Creative twists
- Jalapeño Cheddar: Fold in 1–2 finely chopped jalapeños for heat.
- Herb & Garlic: Add 2 tablespoons chopped fresh chives or parsley and increase garlic powder to 1 teaspoon.
- Bacon & Onion: Fold in ½ cup cooked, crumbled bacon and ¼ cup lightly sautéed onions.
- Whole wheat swap: Replace up to half the all-purpose flour with whole wheat flour (expect a denser loaf).
- Gluten-free: Use a one-to-one gluten-free flour blend designed for baking; results are best with blends containing xanthan gum.
- Sweet-savory: Increase honey to 3 tablespoons and fold in ¼ cup chopped dried apricots for a sweet contrast.
Common questions
Q: Can I use pre-shredded cheddar?
A: Yes, but freshly shredded cheddar melts better. Pre-shredded cheese often contains anti-caking agents (like potato starch) that can affect melt and texture.
Q: How do I know when the bread is done?
A: The top should be golden and slightly springy. A toothpick inserted into the center should come out clean or with a few moist crumbs — no wet batter.
Q: Can I make this ahead and reheat?
A: Absolutely. Bake, cool completely, then wrap and refrigerate. Reheat slices in a low oven or toaster oven until warmed through. It also freezes well for up to 3 months.
Q: Can I halve the recipe?
A: Yes. Use a smaller loaf pan (like 8×4) and reduce baking time by about 5–10 minutes; start checking at 35 minutes.
Q: Is this safe for lunchboxes?
A: Pack cooled slices in an airtight container with an ice pack if the lunch will be kept cool; avoid leaving dairy-containing foods at room temperature for long periods.
If you have other questions about adapting this loaf for dietary needs or pairing it with seasonal dishes, ask and I’ll help you tweak the recipe.
Cheddar Cheese Quick Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional, adds a subtle savory depth)
Wet Ingredients
- 1½ cups shredded cheddar cheese
- 1 cup milk (whole milk gives best richness; low-fat works too)
- 1 large egg, beaten
- ¼ cup unsalted butter, melted and slightly cooled
- 2 tablespoons honey (optional, balances the sharpness of cheddar)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter or cooking spray.
- In a large bowl, whisk together all-purpose flour, baking powder, salt, and garlic powder.
- Stir in shredded cheddar cheese so it's evenly distributed through the dry mix.
- In a separate bowl, whisk milk, the beaten egg, and melted unsalted butter until smooth. If using, whisk in honey. Let the butter cool slightly before adding so it doesn't cook the egg.
- Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined — the batter should be slightly lumpy. Avoid overmixing.
Baking
- Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle a little extra cheddar on top.
- Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then remove it to a wire rack to cool slightly before slicing.