Quick Cheese Bread is just that – quick and super easy! A handful of baking essentials that you probably already have on hand are mixed together with cheddar cheese and baked to perfection in under an hour. It’s so soft, easy to make, and delightfully cheesy!
Quick Cheese Bread
Cheese bread is one of my favorite quick bread recipes! It’s so perfect for pairing with chili, soup, and all other fall/winter entrees. This quick bread recipe is pretty simple but oh-so satisfying and loaded with the perfect amount of cheddar cheese! It’s made with baking staples that you likely already have on hand like flour, baking soda, buttermilk, etc. There’s also some garlic powder in there because, well, why not?! I love making this cheese bread recipe and bringing it to chili cook offs and potlucks because it’s pretty fun to watch just how fast it can disappear. If you enjoy quick bread recipes as much as I do, you’ll also love my recipes for Quick Dill Bread, Easy Beer Bread and Zucchini Bread!
What Cheese is Best for This Bread?
I like to keep things classic with cheddar cheese! However, you can swap it with so many different types of shredded cheese. Feel free to try mozzarella, pepper jack, or whatever other cheese sounds good to you. If you get creative, be sure to comment below and let me know how you liked it!
How to Make Cheese Bread
- Prepare. Preheat the oven to 350°F. Grease a loaf pan with spray or butter.
- Whisk the dry ingredients. Whisk together the flour, sugar, garlic powder, salt and baking soda. Mix in 2 cups of cheddar cheese.
- Beat the wet ingredients. In a different bowl, beat together the melted (and slightly cooled) butter, buttermilk, and eggs.
- Make the batter. Add the wet ingredients to the dry and mix until just combined. Do NOT over mix!
- Bake. Pour the batter into the loaf pan. Smooth out the top, add more cheese on top and loosely tent with foil. Bake for 30 minutes.
- Uncover and keep baking. Remove the foil and continue baking for another 20 minutes. Use a toothpick to check if the bread is done baking.
- Cool. Let the bread cool in the pan for 10 minutes before you flip it onto a serving dish or cooling rack to finish cooling before serving. Enjoy!
Storing Quick Cheese Bread
Once cooled to room temperature, you can store your cheese bread in an airtight container in the fridge for 4-5 days or at room temperature for 2-3 days.
You can freeze cheese bread as a whole loaf or in slices for up to 3 months. If storing in slices, place a sheet of parchment paper between each slice in the freezer safe bag or container to prevent them from sticking together. Let frozen bread thaw at room temperature – a slice should only need a few minutes to thaw!
Ingredient Notes
- Flour – Spoon the flour into the measuring cup rather than dunking the cup into the bag. If you dip the cup right into the bag, you’ll end up packing the flour in there.This results in too much flour.
- Buttermilk – You can always make your own if you need to! Simply combine 1 cup of milk with 1 TBSP of either freshly squeezed lemon juice or white vinegar.
- Butter – You can use salted or unsalted, whichever you prefer. Also, make sure that after you melt it that you give it some time to cool off. If it’s still hot it might scramble the eggs.
- Cheddar Cheese – I like to use sharp cheddar cheese for the flavor! Feel free to use any other type of cheddar cheese you like, either shredded right off the block (my personal favorite) or from a bag to save some time.
Enjoy!
~Nichole
Quick Cheese Bread
Ingredients
- 2 Cups All Purpose Flour
- 1 Tablespoon Sugar
- 2 teaspoons Garlic Powder
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 4 Tablespoons Butter Melted and Cooled slightly
- 1 1/3 Cups Buttermilk
- 2 Large Eggs
- 3 Cups Shredded Cheddar Cheese
Instructions
- Preheat the oven to 350 degrees. Grease a 9×5 inch loaf pan with non stick spray or butter and set aside.
- In a large bowl whisk together the flour, sugar, garlic powder, baking powder, salt and baking soda to combine. Then stir or whisk in 2 Cups of the shredded cheese.
- In a second large bowl beat together the melted and slightly cooled butter along with the buttermilk and eggs until no streak of eggs remain.
- Pour the wet ingredients into the dry mixture and use a spatula to fold the mixture together just until combined, do not over mix.
- Pour the batter into the prepared loaf pan and use a spatula to smooth out the top.
- Top the batter with the remaining cheese. Place a piece of foil loosely over the pan and bake in preheated oven for 30 minutes.
- Then, remove the foil quickly from the pan and bake for another 20 minutes until a toothpick inserted in the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes before inverting onto a serving dish or wire rack to cool completely.
This sounds awesome but I have a question. When you “beat” the melted butter, the eggs and the buttermilk, is that with a hand mixer?
Just made this and it’s so good! I used dairy free cheese because my husband is lactose intolerant, and i had to make my own buttermilk using vinegar but I followed the rest exactly. I’ll definitely be making this again, maybe adding in jalapeños!
The Salty marshmallow is my go to site for recipes. This recipe here is one of the reasons why! The recipe is simple but the flavor is not. The flavor is amazing and the texture is perfect! This is my first time making it but definitely not the last!
Delicious! We had it has a side for chili and everyone enjoyed it. My loaf pan must be smaller, it rose in the oven to touch and stick to the tin foil. My quick removal of the foil wasn’t very quick. 😅 but I did get to have a little taste!
Does baking powder also get added in step 2?
Yes, sorry that was missing! It is added now 🙂