Warm, savory, and ready in under an hour, this Irresistibly Easy Cheddar Cheese Quick Bread is the kind of home-baked comfort that disappears first at family brunches and potlucks. It’s a tender, slightly crumbly loaf studded with sharp cheddar — simple enough for a weeknight bake, but special enough to bring to guests. If you want a cheesy snack to pair with a party spread, you can even slice it alongside a chilled cheese log for a crowd-pleasing combination.
Why you’ll love this dish
This quick bread checks a lot of boxes: it uses pantry staples, requires no yeast or rising time, and yields a golden, cheesy loaf that’s both kid-approved and sophisticated enough for dinner guests. It’s quick to mix, forgiving if you over-stir slightly, and versatile for sweet or savory pairings.
"Baked in under an hour, it became our weeknight favorite — crispy on the outside, tender inside, and a perfect partner for soup." — home cook review
Perfect occasions: weeknight dinners with a bowl of soup, holiday side for ham or turkey, picnic loaf, or sliced for sandwiches at brunch.
Step-by-step overview
This recipe is straightforward: whisk the dry ingredients, fold in shredded cheddar, mix the wet ingredients separately, and combine just until moistened. Pour into a greased loaf pan and bake until the top is golden and a toothpick comes out clean. No proofing, no special equipment, just simple technique for reliable results.
What you’ll need
- 2 cups all-purpose flour (spooned and leveled) — can swap half for whole wheat for nuttier flavor
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional — adds savory depth)
- 1 cup sharp cheddar cheese, shredded (freshly shredded melts better than pre-shredded)
- 1 cup milk (whole milk gives the richest crumb; low-fat OK)
- 1/4 cup melted butter (cooled slightly)
- 1 large egg
Substitution notes: use buttermilk instead of milk for tang (reduce baking powder by 1/2 tsp). For a gluten-free version, use a 1:1 certified gluten-free flour blend and check texture — you may need a touch more liquid.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a standard 9×5-inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and garlic powder until evenly combined.
- Stir in the shredded cheddar so the cheese is coated lightly with flour — this helps keep it suspended in the batter.
- In a separate bowl, whisk the milk, melted butter, and egg until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until the flour is moistened; a few streaks of flour are fine. Avoid overmixing to keep the crumb tender.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
- Let the loaf cool in the pan for about 5–10 minutes, then remove it and finish cooling on a wire rack to prevent a soggy bottom.
Best ways to enjoy it
Slice warm or at room temperature. Serve with a bowl of tomato soup for a cozy meal, or use thick slices to make grilled cheese sandwiches. For a snack board, pair slices with pickles, olives, and cured meats. If you like sweet-and-savory contrasts, try a spoonful of a tangy marmalade or spread: a tang-forward barbecue jelly sauce works surprisingly well with sharp cheddar.
Plating tip: cut even slices and arrange slightly overlapping on a wooden board; garnish with fresh herbs (chives or parsley) for color.
Storage and reheating tips
- Room temperature: keep wrapped in foil or in an airtight container for up to 2 days.
- Refrigerator: store in an airtight container or tightly wrapped for up to 4–5 days. Bring to room temp or reheat before serving.
- Freezing: slice and freeze between sheets of parchment in a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen in a toaster oven.
- Reheating: warm slices in a 350°F (175°C) oven for 8–12 minutes, or toast in a skillet until edges are crisp. Microwave 20–30 seconds for a quick warm-up (crumb texture will be softer).
Helpful cooking tips
- Toss the shredded cheese with a tablespoon of the flour before folding into the batter to prevent it from sinking.
- Use freshly shredded sharp cheddar for best melt and flavor; pre-shredded cheese often contains anti-caking agents that affect texture.
- Don’t overmix: once the wet and dry ingredients are combined, stop stirring. Overwork the batter and the loaf can be tough.
- Check doneness at 45 minutes — ovens vary. If the top browns too quickly, tent loosely with foil and finish baking.
- Let the loaf rest briefly before slicing; this makes cleaner slices and prevents crumbling.
Creative twists
- Add-ins: fold in 1/2 cup cooked, crumbled bacon or 1/3 cup chopped jalapeño for heat.
- Herb variation: stir in 2 tablespoons chopped chives, rosemary, or thyme for a herb-forward loaf.
- Cheese swaps: mix 1/2 cup sharp cheddar with 1/2 cup grated Parmesan for a savory, umami boost.
- Texture swap: make muffins — pour batter into a 12-cup muffin tin and bake at 375°F (190°C) for 18–22 minutes.
- Dairy-free: use a plant-based milk and a dairy-free butter substitute, plus a vegan cheddar alternative; baking time may vary slightly.
Common questions
Q: Can I use mild cheddar instead of sharp?
A: Yes. Mild cheddar will yield a subtler cheese flavor. For more pronounced tang, use sharp or extra-sharp cheddar.
Q: My loaf is wet in the center — what went wrong?
A: Underbaking is the usual culprit. Test with a toothpick — if it comes out with batter, return to the oven 5–10 more minutes. Also make sure your oven temperature is accurate with an oven thermometer.
Q: Can I make this ahead for a party?
A: Absolutely. Bake the loaf, cool completely, then wrap tightly and refrigerate up to 3 days or freeze up to 3 months. Reheat in a 325°F oven for 10–15 minutes (from chilled) before serving.
Q: Will this recipe work as muffins?
A: Yes — see the Creative twists section. Muffins bake faster, so check at 18 minutes.
Q: Is it safe to leave this bread at room temperature?
A: Yes for up to 48 hours if covered. Because it contains dairy, refrigerate if storing longer than 2 days.
If you want more savory baking ideas or pairing inspiration, try the links above for complementary recipes and snacks.
Cheddar Cheese Quick Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled) Can swap half for whole wheat for nuttier flavor
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional) Adds savory depth
Wet Ingredients
- 1 cup milk Whole milk gives the richest crumb; low-fat okay
- 1/4 cup melted butter Cooled slightly
- 1 large egg
Cheese
- 1 cup sharp cheddar cheese, shredded Freshly shredded melts better than pre-shredded
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a standard 9×5-inch loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and garlic powder until evenly combined.
- Stir in the shredded cheddar so the cheese is coated lightly with flour.
- In a separate bowl, whisk the milk, melted butter, and egg until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently just until moistened.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for about 5–10 minutes, then remove it and finish cooling on a wire rack.