Buttermilk brings tang and tenderness to this Cheddar Quick Bread, while sharp cheddar delivers a bold, unmistakable cheese flavor. There’s no yeast involved — just a quick 15-minute prep — making it an ideal side for salads, soups, stews, or any weeknight meal.
If you enjoy quick breads, this Cheddar Quick Bread belongs in your repertoire. Quick breads are simple to make because they rely on chemical leaveners — baking powder and baking soda — rather than yeast, so there’s no kneading or long rise time. From start to finish you can have a warm, savory loaf in about an hour.
Cheddar Quick Bread Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 7 ounces sharp cheddar cheese, freshly grated, divided
- 4 tablespoons unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 cup full-fat buttermilk, room temperature
How to Make Cheddar Quick Bread
- Preheat the oven to 350°F (175°C). Butter and lightly flour a 9×5-inch loaf pan and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 6 ounces of the grated cheddar. Set the dry mix aside.
- In a separate bowl, whisk the melted cooled butter, eggs, and buttermilk until blended.
- Add the dry ingredients to the wet ingredients and stir just until the flour is incorporated. Avoid overmixing to keep the crumb tender.
- Pour the batter into the prepared loaf pan and smooth the top with an offset spatula. Sprinkle the remaining 1 ounce of cheese over the loaf and gently press it into the batter.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Ovens vary, so start checking at 45 minutes.
- Let the loaf sit in the pan for 5 minutes, then run a sharp knife around the edges and invert onto a wire rack to cool slightly.
- When cool enough to slice, cut with a serrated knife and serve warm or at room temperature.
- Store wrapped at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and warm slices briefly before serving.
Tips and Variations
For the best texture and flavor, shred a block of cheddar yourself rather than using pre-shredded cheese. Pre-packaged shredded cheeses often contain anti-caking agents that can affect melt and texture. Freshly shredded cheese takes only a few minutes and melts more naturally into the batter.
To change the flavor profile, try adding a teaspoon of Dijon mustard for a subtle tang, a tablespoon of chopped fresh chives, or a pinch of cayenne for heat. You can also swap part of the all-purpose flour for whole wheat pastry flour for a slightly nuttier taste and denser crumb, but the loaf will be best with the majority as all-purpose flour.
Recipe Notes
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: About 1 hour 5 minutes
- Yield: 1 loaf
- Category: Bread — Method: Bake — Cuisine: American
This moist, cheesy quick bread is simple to prepare and pairs well with soups, salads, chili, or roasted vegetables. It also travels well for picnics and potlucks. If you try this recipe, consider leaving a rating or a short note about how you served it — feedback helps others decide how to use the loaf in their meals.
The recipe was adapted from Martha Stewart.