Cheddar Cheese Quick Bread

This Easy Cheddar Cheese Quick Bread is a no-fuss, savory loaf that pairs perfectly with soups, salads, and quick weeknight dinners. It's easy to make, needing no yeast or kneading, and produces a tender, cheesy bread with a crisp crust.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 slices

Course: Bread, Side Dish

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all purpose flour, spooned and leveled
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon fine salt
1 tablespoon sugar just enough to balance the savory flavors

Wet Ingredients

1 and 1/4 cups milk, room temperature
1 large egg
1/4 cup neutral oil or melted butter, slightly cooled

Cheese and Optional Add-Ins

1 and 1/2 cups shredded sharp cheddar cheese, loosely packed
2 tablespoons chopped chives optional
1 finely chopped jalapeño optional
1/2 cup cooked crumbled bacon optional

Method

Preparation

Preheat your oven to 350°F. Grease a 9 by 5 inch loaf pan and line it with a strip of parchment.
In a big bowl, whisk the flour, baking powder, garlic powder, salt, and sugar.
In a second bowl, whisk the milk, egg, and oil until smooth. Pour the wet ingredients into the dry and stir with a spatula until just combined.
Fold in the shredded cheddar and any optional add ins without overmixing.

Baking

Scrape the batter into the pan and smooth the top. Sprinkle a little extra cheese on top.
Bake for 40 to 50 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs.
Cool in the pan for 10 minutes, then lift out and cool on a rack for at least 20 minutes before slicing.

Notes

Use freshly shredded cheese for better flavor. If the batter feels too thick to stir, add an extra tablespoon of milk. Leftovers can be stored tightly wrapped at room temp for up to two days or refrigerated for up to four days. Freezing works too.