This cheddar cheese quick bread is a soft, golden brown savory bread that's the perfect cheesy loaf to enjoy any time of day. A great way to bake good homemade bread, this easy recipe combines sharp cheddar cheese and Italian herbs into a rustic, artisan-style cheddar cheese bread you’ll want to make again next time.
Cheddar Cheese Bread
This cheese bread recipe is a total time-saver—no yeast, no rising time, no proving time, and no special equipment needed.
It’s the kind of savory quick bread recipe that comes together in one bowl, yet tastes like something from an artisan bread bakery.
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried herbs (optional, like thyme or rosemary)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup unsalted butter, melted (or plant-based butter)
- 1/4 cup yogurt
Ingredient Notes:
- Cheddar cheese: While cheddar cheese is the main ingredient for this bread, you can also incorporate freshly grated cheeses like parmesan cheese or pepper jack as additional flavors.
- Yogurt: Substitute yogurt with 1 large egg if you do not mind using eggs in your bakes.
Step by Step Instructions
- Preheat the oven to 360°F (180°C). Grease a loaf pan or line it with parchment paper.
Combine dry ingredients: In a large bowl, sieve together the flour, baking powder, salt, garlic powder, onion powder, black pepper, and dried herbs (if using) - image 1.
Add cheese: Stir in the shredded cheddar cheese, ensuring it's evenly distributed in the dry mixture - image 2.
Mix wet ingredients: In a separate bowl, combine the milk, melted butter, and yogurt - image 3.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick - image 4.
- Bake: Transfer the batter to the prepared loaf pan and spread it evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice using a sharp knife and enjoy with some garlic herb butter.
Storage Instructions
- Refrigerator: Once the bread has completely cooled, wrap it tightly in foil or store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days. For best texture, warm slices in a toaster, oven, or on a pan before serving.
- Freezer: To freeze, wrap individual slices (or the whole loaf) in plastic wrap and place in a ziplock or freezer-safe container. Store for up to 2 months. Thaw at room temperature and reheat before serving.
Best Tips
- Use freshly grated cheese as it melts better than pre-shredded ones and adds more flavor and moisture to the cheddar bread.
- Don’t overmix the batter. Mix just until everything is combined. Overmixing can make the bread dense instead of soft.
- Measure your flour correctly. Fluff it up, spoon it into the cup, and level it off. Too much flour can make the bread dry.
- Even though it's optional, I highly recommend adding herbs and spices - Italian herbs, garlic powder, or chili flakes- to add extra flavor to this savory bread.
- Line your greased loaf pan well as This helps the bread release easily and gives a nice crust on the edges.
- Let the bread cool before slicing. Cutting too early can make the bread gummy. Wait at least 15–20 minutes.
- Use full-fat milk. It makes the crumb softer and richer, balancing well with the cheese.
Frequently Asked Questions
Yes, you can use soft cheeses like mozzarella or even a combination of parmesan and cheddar for a different flavor. Just be sure to adjust the amount of cheese so you have a good balance of flavor in the bread.
Yes, bake the bread and store it in the fridge for up to 5 days. Reheat slices before serving.
This is a quick bread recipe—no yeast or proofing needed. It rises with baking powder.
Yes, you can use a muffin tray or divide the dough into mini loaf pans—just adjust the baking time accordingly.
Yes! Add the ingredients in this order: milk, oil (or butter), dry ingredients, and then cheese. If your machine has a "quick bread" or "cake" setting, use that. Otherwise, it may not work with regular dough cycles meant for yeast-based recipes.
Note: This is a baking powder-based quick bread, so avoid using yeast or dough cycles unless adapting it to a yeast recipe.
Yes! You can start with a basic white bread dough that makes use of instant yeast or active dry yeast and knead in cheddar cheese, herbs, and spices after the first rise. Shape, proof again, and bake for a soft bread with a delicious cheesy bread twist.
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No Knead Easy Cheddar Cheese Quick Bread
Ingredients
- 1.5 cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1/4 tsp Garlic Powder optional
- 1/4 tsp Onion Powder optional
- 1/4 tsp Black Pepper powder
- 1/2 tsp Dried Herbs
- 1 tsp Sugar
- 1.5 cups Sharp Cheddar Cheese shredded
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup Yogurt
Instructions
- Preheat your oven to 360°F (180°C). Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, sieve together the flour, baking powder, salt, garlic powder, onion powder, pepper, and herbs. Add sugar and give a mix.
- Stir in the shredded cheddar cheese.
- In a separate bowl, mix milk, melted butter, and yogurt until combined.
- Add the wet ingredients to the dry and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake on the center rack for 55–60 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice with a serrated knife and enjoy!
Notes
- Use freshly shredded cheddar for better melt and flavor. You may also substitute a portion of the cheddar with parmesan or pepper jack for a flavor twist.
- Want to skip yogurt? Replace it with 1 large egg for a slightly different texture—still soft and delicious.
- Add dried herbs, chili flakes, or garlic powder to enhance the savory flavor.
- Let the bread cool before slicing to avoid a gummy texture.
- Store in the fridge wrapped in foil or in an airtight container for up to 5 days.
- Freezes well! Wrap in plastic and store for up to 2 months.
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