How to make Cheddar Cheese Quick Bread

 

🧀 How to Make Cheddar Cheese Quick Bread: The Ultimate Savory Loaf for Cheese Lovers

Bread baking doesn’t always require patience, yeast, or complicated rising techniques. In fact, some of the best breads are the ones you can whip up in less than an hour—no kneading, no waiting, just deliciousness. One of the most beloved of these is cheddar cheese quick bread.

It’s everything a good comfort food should be: rich, savory, tender on the inside with a golden crust, and packed with the sharp bite of cheddar. You can eat it warm from the oven, toasted the next day, or served alongside soup, eggs, or a smear of butter. Once you make it, you’ll wonder how you ever lived without it.

This is the kind of recipe that’s passed around family tables, hand-written on note cards, or stashed in the back of old cookbooks. Today, I’ll give you a full tour of how to make it—from ingredients to variations and baking science—so that your loaf turns out perfectly every single time.

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🧾 What is Quick Bread?

Before we dive in, let’s define what a quick bread actually is.

A quick bread is a type of bread that uses baking powder or baking soda as leavening agents, instead of yeast. That means no waiting for dough to rise—just mix, pour, and bake. Banana bread and cornbread are popular examples, but savory breads like this cheddar version are just as satisfying.

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🔥 Why You’ll Love This Cheddar Quick Bread

• No kneading, no proofing

• One bowl, minimal cleanup

• Delicious warm or cold

• Customizable with add-ins

• Perfect for brunch, soup night, or snacking

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🧂 Ingredients (with Notes)

Here’s what you’ll need for one standard loaf (9x5 inch pan):

Dry Ingredients:

• 2 cups (250g) all-purpose flour
  Can substitute up to 1 cup with whole wheat for a nuttier flavor.

• 1 tablespoon baking powder
  Provides the lift—don’t skip or reduce!

• ½ teaspoon baking soda
  Works with buttermilk to give extra rise.

• ½ teaspoon salt
  Balances flavor and enhances the cheese.

• ½ teaspoon garlic powder (optional)
  Adds savory depth.

• ¼ teaspoon cayenne pepper or smoked paprika (optional)
  Adds warmth and complexity.

Wet Ingredients:

• 1½ cups (180g) sharp cheddar cheese, shredded
  Use fresh-grated for best melt and flavor.

• 1½ cups (360 ml) buttermilk
  Essential for tang and reacting with the baking soda.

• 1 large egg
  Adds structure and richness.

• ⅓ cup (75g) unsalted butter, melted
  Provides fat and flavor—can also use olive oil.

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🍳 Equipment Needed

• 9x5 inch loaf pan

• Large mixing bowl

• Whisk + spatula

• Cheese grater

• Measuring cups and spoons

• Cooling rack

Optional: parchment paper for easy removal

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🧑‍🍳 Step-by-Step Instructions

🥣 Step 1: Prep Your Oven and Pan

• Preheat your oven to 350°F (175°C).

• Grease your loaf pan with butter or nonstick spray, or line it with parchment paper for easier cleanup.

🔍 Pro Tip: Place your oven rack in the middle position for even baking.

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🧀 Step 2: Shred the Cheese

• Use a box grater or food processor to shred your cheddar. Freshly grated cheese melts better and doesn’t contain anti-caking agents like bagged cheese does.

🧠 Why sharp cheddar? The bold flavor holds its own in the bread. Mild cheddar may taste flat once baked.

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🥣 Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

• Garlic powder and cayenne (if using)

Once combined, add in about 1 cup of the shredded cheddar and toss it into the flour mixture. This helps prevent the cheese from sinking to the bottom of the loaf.

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🧈 Step 4: Mix the Wet Ingredients

In a separate bowl or large measuring cup, whisk together:

• Buttermilk

• Egg

• Melted butter (cooled slightly so it doesn’t scramble the egg)

Stir until smooth and emulsified.

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🌀 Step 5: Combine and Fold Gently

Pour the wet ingredients into the dry. Use a spatula or wooden spoon to gently fold the mixture just until no dry flour remains. Do not overmix—it’s okay if the batter is a little lumpy.

⚠️ Overmixing causes gluten to form, making the bread dense or rubbery.

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🧱 Step 6: Pour into Pan and Top with Cheese

• Pour the thick batter into your greased loaf pan and smooth the top.

• Sprinkle the remaining ½ cup of cheddar over the surface.

This gives your loaf a beautiful golden crust and that signature cheesy pull.

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⏲️ Step 7: Bake to Perfection

• Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

• If the top browns too quickly, cover loosely with foil during the last 10 minutes.

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🌬️ Step 8: Cool Before Slicing

• Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.

• Wait at least 30 minutes before slicing to allow the crumb to set.

🍞 Fresh from the oven, the loaf will be very soft. Cutting too early can make it gummy.

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🧈 Serving Suggestions

Cheddar quick bread is insanely versatile. Try it:

• Warm with a pat of butter or drizzle of honey

• Toasted with jam (sweet-salty perfection)

• Served with chili or tomato soup

• As the base for an open-faced sandwich

• Topped with a fried egg for breakfast

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🧠 Baking Science Corner

Ever wonder what makes this bread rise and stay tender? Here’s a quick rundown:

• Baking Powder: A double-acting leavening agent that activates once when wet, and again in the oven.

• Baking Soda + Buttermilk: React together to form carbon dioxide, giving the bread a light texture.

• Fat (butter): Adds richness and helps with tenderness.

• Egg: Gives structure and stability.

• Cheese: Adds fat and flavor but also moisture. Too much can weigh down the loaf—balance is key.

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🌀 Customization Ideas

Once you’ve nailed the base recipe, try mixing it up:

🥓 Add-Ins:

• Cooked bacon or pancetta

• Caramelized onions

• Chopped jalapeños

• Chives or scallions

• Sun-dried tomatoes

• Fresh herbs like thyme or rosemary

🧀 Cheese Swaps:

• Gruyère

• Pepper Jack

• Asiago

• Smoked cheddar

• Blue cheese (for bold lovers!)

💡 Rule of thumb: Keep add-ins to 1 to 1½ cups total to avoid altering texture too much.

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🧊 Storage and Freezing

Short-Term:

• Wrap cooled loaf in foil or plastic wrap.

• Store at room temperature for 2–3 days, or in the fridge for up to a week.

Freezing:

• Slice and wrap individual pieces, or wrap the whole loaf.

• Freeze for up to 3 months.

• Reheat by toasting or warming in the oven at 300°F for 10–15 minutes.

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📣 What People Are Saying

“It’s like cheesy cornbread met a biscuit and had a baby.”
— Olivia, home cook and cheese aficionado

“This is the easiest bread I’ve ever made—and it’s the first one my kids actually request.”
— Martin D.

“I bring this to potlucks and always leave with an empty plate.”
— June, nurse and weekend baker

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📝 Final Thoughts

There’s something special about baking bread—even quick breads. The way your kitchen smells as it bakes, the satisfaction of slicing through that golden crust, the first bite of warm, cheesy crumb melting on your tongue.

And the best part? This cheddar cheese quick bread gives you all of that joy without the work. No yeast, no wait, no kneading. Just stir, bake, and devour.

Whether you’re an experienced home baker or trying savory baking for the first time, this is the loaf that will earn you instant praise and permanent craving status.

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✅ Recap

• Mix dry + cheese

• Whisk wet

• Combine gently

• Top with cheese

• Bake at 350°F for ~50 min

• Cool and slice

Once you’ve made it once, it’ll be a regular part of your rotation. Maybe even a signature recipe. You’ve been warned—it’s that good.