Cheddar Cheese Quick Bread
This cheddar-packed quick bread is a warm, savory loaf that's easy to make and perfect for serving with soup or salad.
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.
Notes
Store wrapped tightly in plastic wrap at room temperature for up to 2 days. Refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat slices in a toaster oven at 350°F for best texture.