Description
This Easy Cheddar Cheese Bread is a deliciously moist and savory quick bread packed with sharp cheddar cheese and a hint of garlic and black pepper. Perfect for a comforting snack or alongside soups and salads, this no-yeast bread comes together quickly and bakes to golden perfection with a cheesy crust.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 1 tablespoon granulated sugar
- 1 1/2 cups shredded sharp cheddar cheese
Wet Ingredients
- 1 cup whole milk
- 1/4 cup sour cream
- 1 large egg
- 1/4 cup unsalted butter (melted and slightly cooled)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder (if using), black pepper, and sugar. Stir in the shredded cheddar cheese until it’s evenly coated with the dry mixture to prevent clumping.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, sour cream, egg, and melted butter until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently just until combined; avoid overmixing to keep the bread tender and soft.
- Fill Loaf Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Slice: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing for best texture and flavor.
Notes
- For extra flavor, mix in 1/4 cup chopped chives or cooked, crumbled bacon to the batter before baking.
- Sprinkle additional shredded cheddar cheese on top of the batter before baking for a cheesier crust.
- This bread is best eaten fresh but can be stored in an airtight container at room temperature for 2 days or frozen for longer storage.
