Cheddar Cheese Quick Bread
Warm, savory, and ready in under an hour, this cheddar cheese quick bread is perfect for family brunches and potlucks. It's a tender, slightly crumbly loaf that's both kid-approved and sophisticated enough for dinner guests.
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.
Notes
Serve warm or at room temperature. Best enjoyed with a bowl of tomato soup or as grilled cheese sandwiches. For a snack board, pair with pickles, olives, and cured meats. Store wrapped for up to 2 days, refrigerate up to 5 days, or freeze for 3 months.