Easy Cheddar Cheese Quick Bread is the answer when you want homemade bread without babysitting dough for hours. I’ve had those nights when dinner is simmering, the clock is rude, and everyone’s hungry. This loaf comes together fast, smells incredible, and makes any soup or salad feel like a cozy meal. It’s the kind of recipe you’ll keep on repeat because it’s simple, forgiving, and ridiculously satisfying. If you’re new to baking, this is the bread to start with.
Favorite Savory Quick Bread
This is my go-to bread whenever I crave something warm and savory but don’t want the fuss of yeast. It slices beautifully, the crust is golden, and the inside stays soft with pockets of melted cheese. The flavor lands somewhere between a biscuit and a loaf, which makes it a crowd-pleaser for picky eaters and carb lovers alike.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Easy Cheddar Cheese Quick Bread is a keeper: fast to prep with no weird tricks. Easy Cheddar Cheese Quick Bread is the answer when you want homemade bread without babysitting dough for hours. I’ve had those nights when dinner is simmering,…
I like using sharp cheddar for a bold, tangy bite. If you’ve only ever baked sweet quick breads, this one might surprise you. It’s like the comfort of a grilled cheese, but baked into an easy loaf you can serve with dinner. And if you want to contrast this with a sweet loaf, try something playful like this fruity option, Easy Cantaloupe Quick Bread. It’s fun to do one savory, one sweet for brunch.
“I made this on a weeknight to go with chili, and my husband asked where I bought it. He couldn’t believe it was homemade and that I whipped it up in minutes.”
Pro tip: grate your own cheese. Pre-shredded usually includes starches that dull the melt and flavor.
Ingredients/Variations
Here’s what you’ll need for one loaf that serves about 8.
- All-purpose flour for structure
- Baking powder to lift the batter
- Salt plus a pinch of garlic powder or onion powder if you like
- Granulated sugar for a tiny hint of balance
- Eggs for richness and binding
- Milk or buttermilk for moisture and tenderness
- Neutral oil or melted butter for softness
- Sharp cheddar cheese, freshly grated
- Green onions or chives for color and flavor, optional
- Jalapeño for a mild heat, optional
Smart ingredient swaps
Buttermilk gives a slightly tangier loaf and a soft, tender crumb. If you only have regular milk, that’s fine. You can also stir in a spoonful of sour cream or Greek yogurt for extra moisture. Want to go bolder? Mix cheddar with a little pepper jack or smoked gouda. If you prefer a handheld version for snacks and lunchboxes, try these Easy Cheddar Cheese Muffins.
Seasoning ideas: a pinch of smoked paprika, a little dried thyme, or a sprinkle of everything bagel seasoning on top before baking.
How to Make Cheese Bread
There’s nothing tricky here, and that’s why I love it. You’ll mix dry ingredients, mix wet ingredients, combine, then bake. Keep a gentle hand and the loaf will treat you well.
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan. You can line it with parchment for easy lifting.
- In a large bowl, whisk flour, baking powder, salt, sugar, and any spices.
- In a separate bowl, whisk eggs, milk or buttermilk, and oil or melted butter until smooth.
- Stir the wet ingredients into the dry just until combined. The batter will be thick.
- Fold in most of the cheddar and any add-ins like green onions. Save a small handful of cheese for topping.
- Spoon into the pan, smooth the top, and sprinkle on the remaining cheese.
- Bake 45 to 55 minutes, until the top is deep golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan 10 minutes, then move to a rack. Slice when it’s still slightly warm for the best melty bite.
Tips for a perfect rise
Make sure your baking powder is fresh. If you’re using buttermilk and want extra lift, you can add a tiny pinch of baking soda. Most importantly, do not overmix. Once the flour disappears, stop stirring. Overmixing toughens the crumb.
Little timing shortcut
In a hurry? You can mix this loaf faster than your oven preheats. If you’re into easy breads in general, this Easy 2 Ingredient Slow Cooker Beer Bread is a fun set-it-and-forget-it trick for weekends.
Why it works: Quick breads use chemical leaveners instead of yeast, so you skip proofing and kneading. That means your loaf goes from bowl to oven in minutes.
What to Serve Cheese Bread With
Cheesy bread loves hearty company. Think comforting bowls, juicy mains, and creamy dips.
- Soup night: tomato soup, potato leek, broccoli cheddar, or creamy mushroom
- Chili and stews: that salty, cheesy crust is perfect for dunking
- Salad plate: a big chopped salad with this on the side feels like a cafe lunch
- Eggs and brunch: fried or scrambled eggs, crispy bacon, and fruit
- Grilled mains: chicken thighs, salmon, or steak
- Snack board: serve slices with spreads like whipped herb cream cheese or hummus
Want a full cozy dinner idea? Pair slices with this satisfying main, Easy Broccoli Cheddar Stuffed Chicken. That combo always disappears fast at my place.
How to Store It
This loaf stays good for a few days, and it freezes beautifully. The flavors settle and the slices reheat well without drying out if you do it right.
Storage and reheating
Counter: Wrap cooled bread in foil or place in an airtight container for up to 2 days. If your kitchen is warm, store it in the fridge.
Fridge: Keep for 4 to 5 days, wrapped or in a sealed container. Warm slices in a 300°F oven for 8 to 10 minutes or toast lightly.
Freezer: Slice the loaf, wrap pieces individually, then bag them. They’ll keep for up to 2 months. Reheat from frozen in a 325°F oven for 12 to 15 minutes. The cheese comes back to life and the crust crisps up nicely.
For a sweet contrast on your baking list this week, set aside a day to try something tropical like Easy Pineapple Quick Bread. It’s a fun switch-up if your house likes a little dessert after dinner.
Common Questions
Can I use pre-shredded cheese?
You can, but freshly grated melts better and tastes sharper. Pre-shredded has anti-caking agents that can make the loaf a bit drier.
Can I make it spicy?
Yes. Fold in minced jalapeño, a pinch of cayenne, or a little pepper jack with the cheddar.
What pan works best?
A 9×5 loaf pan is ideal. If you use an 8×4 pan, add a few minutes to the bake time and keep an eye on the top.
Can I bake this as muffins?
Absolutely. Fill greased muffin cups about three quarters full and bake around 18 to 22 minutes, checking early. Or follow my muffin version if you want a tested guide.
How do I keep the bread soft after day one?
Wrap it and reheat by toasting briefly or warming in a low oven. A light butter brush after reheating adds moisture and flavor.
A warm loaf that works with everything
If you’re craving something cozy and unfussy, Easy Cheddar Cheese Quick Bread delivers every time. The batter comes together easily, the loaf bakes up golden, and the slices taste amazing with soup, chili, or a simple salad. For more ideas and technique confidence, check out tips from other bakers like Cheddar Cheese Quick Bread – Crafty Cooking Mama and this straightforward take on Quick Cheese Bread – The Salty Marshmallow. Then circle back here whenever you want a reliable, cheesy loaf you can make in under an hour. Your kitchen is about to smell incredible.
Easy Cheddar Cheese Quick Bread
Ingredients
Method
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan. You can line it with parchment for easy lifting.
- In a large bowl, whisk flour, baking powder, salt, sugar, and any spices.
- In a separate bowl, whisk eggs, milk or buttermilk, and oil or melted butter until smooth.
- Stir the wet ingredients into the dry just until combined. The batter will be thick.
- Fold in most of the cheddar and any add-ins like green onions. Save a small handful of cheese for topping.
- Spoon the batter into the pan, smooth the top, and sprinkle on the remaining cheese.
- Bake for 45 to 55 minutes, until the top is deep golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then move to a rack. Slice when it’s still slightly warm for the best melty bite.
