Description
A quick and easy cheddar cheese bread that combines sharp cheddar with a simple batter for a savory, flavorful loaf perfect for any meal or snack. This no-yeast bread features a moist texture with the option to add herbs or extras for customization.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp garlic powder (optional)
- 1 ½ cups shredded sharp cheddar cheese
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- ¼ cup unsalted butter (melted and slightly cooled)
- 1 tbsp chopped fresh chives or parsley (optional)
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 all-purpose flour, baking powder, baking soda, salt, and garlic powder if using. Stir in the shredded sharp cheddar cheese, ensuring it is evenly coated with the flour mixture to avoid clumping.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, large egg, and the melted unsalted butter until fully combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the bread tender. Fold in the chopped fresh herbs if using.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.
Notes
- Best served warm with a pat of butter for enhanced flavor.
- Add cooked bacon bits, diced jalapeños, or sun-dried tomatoes for a savory twist.
- Store leftovers in an airtight container at room temperature for 2–3 days.
- You can freeze the bread for up to 2 months for longer storage.
