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This cheesy quick bread is a delicious and flavorful cheese bread that’s perfect for everyday baking! Made without yeast, it’s super quick, easy, and flavored with shredded cheddar, garlic, and herbs.
I love serving slices of cheddar quick bread next to a big bowl of beef chili in the colder months! Try my best cornbread for another easy, no-yeast bread recipe.
Table of Contents
While I love yeasted bread recipes like my copycat Olive Garden breadsticks and homemade potato bread with chives, nothing beats the convenience of quick bread! This cheesy quick bread recipe is ridiculously easy to make, and it’s ready for the oven in minutes. There’s no fussing, and no waiting to proof the dough. The results are soft, tender, and loaded with flavor.
Things to Love About This Cheese Bread Recipe
- Extra cheesy. I make this recipe with salty cheddar and I love how rich and flavorful it turns out! Every soft, tender bite is packed with melty pockets of cheese.
- No rising time. This savory bread comes together as quickly and easily as banana bread. Since there’s no yeast, there’s zero rising time. Just mix and bake!
- Simple ingredients. My cheesy quick bread uses common pantry ingredients, and I almost always have everything I need without hitting the stores. It’s super convenient for last-minute baking.
- Bake two, freeze one! I often double up the recipe and bake two loaves, one to slice into right away and a second to freeze for later. This cheddar bread stores like a dream.
Ingredients You’ll Need
I’ll cover the handful of ingredients you’ll need for this bread recipe below. Be sure to scroll down to the printable recipe card for the full list and recipe amounts.
- Dry Ingredients – All-purpose flour, baking powder, and salt. Check the expiration date on your package of baking powder (the fresher, the better).
- Seasonings – Garlic powder and dried parsley. You could also use Italian seasoning.
- Butter – Cut into cubes.
- Shredded Cheese – I’ve always found that the best cheese for bread is freshly grated cheddar since it melts nicely and has plenty of flavor. You can also use Monterey Jack, Pepper Jack, Gouda, Swiss, or another melty cheese.
- Eggs – If you think of it, take the eggs out and bring them to room temperature.
- Milk – Whole milk, 2% milk, or any kind in the fridge.
How to Make Cheesy Quick Bread
This cheese bread is ready to bake in 10 minutes or less. I love that I can whip together this savory loaf as a last-minute appetizer or side! It’s easy to do in just a few steps. Scroll down to the recipe card for the printable instructions.
- Combine the dry ingredients. Add the flour/dry ingredients and seasonings to a large bowl.
- Cut in the butter. Next, add the cubed butter to the bowl. Use a pastry butter or a fork to cut the butter into the flour mixture (you can also do this using your hands or a food processor). Afterward, fold in the shredded cheese.
- Add the remaining ingredients. Whisk the eggs and milk in a separate bowl, and pour that into the crumble. Stir everything together, being careful not to overmix.
- Bake. Spread the cheesy bread batter into a greased and lined loaf pan. Bake the bread at 350ºF for 50 minutes to an hour. Let it cool in the pan for a few minutes, then remove it to a wire rack to cool completely.
Tips and Variations
- Don’t overmix. Once you’ve combined the wet ingredients with the flour mixture, don’t overmix the batter. Too much mixing leads to a dense, tough quick bread loaf.
- Cool before slicing. As tempting as it is to cut into a freshly baked bread loaf, resist! Wait until this quick bread cools completely before slicing, otherwise the soft bread tends to crumble apart.
- Make cheesy jalapeño bread. Fold chopped fresh jalapeños into the cheesy batter for a spicy, Tex-Mex variation. You could also add chili powder or crushed red pepper flakes to the seasonings.
What to Serve With Cheddar Cheese Quick Bread
I love cheesy quick bread slices spread with butter, or apricot jam for a sweet-savory combination. It’s the perfect light breakfast or easy snack with a cup of coffee or tea. This cheddar bread also makes a great side dish for soups, stews, and chili.
On game day, I serve slices next to a big pot of crockpot chili, with platters of finger foods like bacon-wrapped smokies. We also love this bread dunked into beef stew (or eaten as a starter, dipped in bread dipping oil) for a cozy family meal.
How to Store
- Refrigerate. Store this cheesy quick bread airtight in the fridge. It lasts up to 5 days, but the flavors are best within the first 2 days after baking. I like to turn leftovers into EXTRA cheesy garlic bread!
- Freeze. To freeze your bread loaf, double-wrap it in plastic wrap and freeze it for up to 2 months. Thaw the bread in the fridge before serving.
More Quick Bread Recipes
Cheesy Quick Bread
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- ½ teaspoon salt
- 4 Tablespoons butter, cut into small cubes
- 1 ½ cups shredded cheddar cheese
- 2 whole large eggs
- 1 cup milk
Instructions
- Preheat oven to 350º F. Prepare a loaf pan by greasing very well or line with parchment paper.
- In a large bowl add flour, baking powder, garlic powder, parsley and salt. Add the butter cubes and use a fork, pastry blender or your fingers to cut the butter into the flour. You could also use a food processor and pulse to incorporate the butter.2 cups all-purpose flour, 4 teaspoons baking powder, 2 teaspoons garlic powder, 2 teaspoons dried parsley, ½ teaspoon salt, 4 Tablespoons butter
- Stir in cheddar cheese until it is evenly distributed.1 ½ cups shredded cheddar cheese
- In a separate bowl whisk together eggs and milk until very well combined. Pour into flour mixture and mix until it just comes together. Be careful not to over mix.2 whole large eggs, 1 cup milk
- Spread the batter into prepared pan and bake for 50-60 minutes, until a tester comes out clean.
- Remove from the oven and let cool for about 5 minutes in the pan before removing to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Would I be able to use buttermilk instead of milk in this recipe?
Yes, you can and it will be delicious!