This Cheddar Cheese Quick Bread is rich, moist, and full of cheesy goodness with a hint of garlic. No yeast, no rising time — just mix, bake, and enjoy warm slices slathered in butter!
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Total Time: 55–60 minutes
Servings: 10 slices
Calories per Slice: ~230 kcal
🛒 Ingredients
🥣 2 cups all-purpose flour
🧂 1 tbsp baking powder
🧂 1/2 tsp salt
🌿 1/2 tsp garlic powder (optional)
🧀 1 1/2 cups shredded sharp cheddar cheese (divided)
🥚 1 large egg
🥛 1 cup milk
🧈 1/4 cup (1/2 stick) unsalted butter, melted
👩🍳 Instructions
1️⃣ Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5″ loaf pan or line with parchment paper.
2️⃣ Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, salt, and garlic powder. Stir in 1 cup of the shredded cheddar cheese.
3️⃣ Add Wet Ingredients:
In another bowl, beat the egg, then mix in milk and melted butter. Pour into the dry ingredients and gently stir until just combined. Don’t overmix!
4️⃣ Fill the Pan:
Spoon the batter into the prepared loaf pan. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
5️⃣ Bake:
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6️⃣ Cool & Serve:
Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temp!
🍯 Why You’ll Love This Recipe
- 🧀 Cheesy, savory, and comforting — without the wait of yeast bread!
- ⏱️ Quick and easy to throw together with simple pantry ingredients
- 🍞 Perfect for soups, stews, or breakfast toast with a fried egg
💡 Helpful Tips
- Use sharp cheddar for bold flavor — or try smoked gouda for a twist.
- Add chopped chives, thyme, or rosemary to the batter for extra aroma.
- Make muffins instead! Scoop into greased muffin tins and bake 20–22 minutes.
- Store leftovers wrapped tightly at room temp for 2 days, or refrigerate up to 5 days.
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