Buttermilk adds tanginess and moistness to this Cheddar Quick Bread and it has an undeniable cheesy flavor. Don’t worry there’s no yeast involved and It takes only fifteen minutes to prep. It’s a great side for any meal.

Sliced Cheddar Quick Bread.

If you love quick bread recipes, you’ll love this Cheddar Quick Bread. Not only is this bread super easy to make, but it’s a great side for any salad, soup, stew, or dinner.

I love quick bread recipes. They require no yeast or rising time, no kneading, and they are so convenient when you want a quick bread for dinner because they take no more than an hour or so from start to finish.

In case you’re wondering what makes quick bread rise since there’s no yeast involved, it’s other leaveners such as baking powder and baking soda. Whether it’s savory or sweet, quick bread recipes are great to have in your bread recipe repertoire, and they are great for gifting.

Cheddar Quick Bread Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 7 ounces of 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
Mixing Cheddar Quick Bread.

How To Make Cheddar Quick Bread

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 6 ounces of the cheddar cheese. Set aside.
  2. In a separate bowl, whisk together the butter, eggs, and buttermilk, until combined. Add the dry mixture to the wet mixture and mix until all the dry ingredients are incorporated into the wet.
  3. Transfer the batter to the prepared loaf pan, spreading it out evenly with an offset spatula. Sprinkle the remaining cheese over the top and gently press it into the batter with your hand or offset spatula.
  4. Bake the bread for approximately 50 minutes or until a toothpick inserted into the center comes out with slightly moist crumbs.
  5. Allow the bread to set in the pan for 5 minutes. Run a sharp knife around the edges and invert the bread onto a wire rack to finish cooling.
  6. Slice cooled bread with a serrated bread knife and serve.
  7. Store wrapped bread on a counter for up to 2 days.
A sliced loaf of Cheddar Quick Bread.dar

Tip

Don’t use pre-shredded cheese in this recipe. Use a bar of cheese and shred it yourself. Pre-packaged shredded cheese has additives like anti-caking agents and mold inhibitors. One anti-caking agent is cellulose powder which is made of wood pulp and cotton. It takes 5 minutes to shred your own.

Cheddar Quick Bread.

More great quick bread recipes…

Date Nut Bread

Banana Nut Bread

Chocolate Chip Banana Bread

Pumpkin Bread

Blueberry Lemon Bread

Apple Cinnamon Bread

Homemade Cinnamon Bread

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A sliced loaf of Cheddar Quick Bread.

Cheddar Quick Bread

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x
  • Category: bread
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This delicious bread is moist and SO cheesy. It’s super easy to make and a great side for any meal.

Ingredients

Units Scale
  • 2 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 7 ounces of 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

Instructions

  1. Preheat oven to 350 degrees. Butter and lightly flour a loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 6 ounces of the cheddar cheese. Set aside.
  3. In a separate bowl, whisk together the butter, eggs, and buttermilk, until combined. Add the dry mixture to the wet mixture and mix until all the dry ingredients are incorporated into the wet.
  4. Transfer the batter to the prepared loaf pan, spreading it out evenly with an offset spatula. Sprinkle the remaining 1 ounce of cheese over the top and gently press it into the batter with your hand or offset spatula.
  5. Bake the bread for approximately 50 minutes or until a toothpick inserted into the center comes out with slightly moist crumbs.
  6. Allow the bread to set in the pan for 5 minutes. Run a sharp knife around the edges and invert the bread onto a wire rack to finish cooling.
  7. Slice cooled bread with a serrated bread knife and serve.
  8. Store wrapped bread on a counter for up to 2 days.

The recipe was adapted from Martha Stewart.