I enjoy this recipe because it’s incredibly simple and reliable. I like that everything comes together in one bowl with minimal prep, and the result is a flavorful loaf that feels homemade and hearty. It’s one of those breads I can bake on a whim and still feel proud to serve.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by preheating the oven to 350°F and greasing or spraying a loaf pan. In a large mixing bowl, I whisk together the flour, baking powder, sugar, garlic powder, and salt. I stir in the shredded cheddar cheese and set the bowl aside.
In a separate bowl, I whisk together the milk, egg, and melted butter until well combined. I pour the liquid ingredients into the dry ingredients and gently stir just until everything comes together, being careful not to overmix.
I spoon the batter into the prepared loaf pan and smooth the top. I bake the bread for 45 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. I let it cool on a wire rack before removing it from the pan, slicing, and serving.
Servings and Timing
I usually slice this loaf into about 8 servings. Prep time takes around 10 minutes, baking takes 45 to 50 minutes, and the total time is just under 1 hour.
Variations
I sometimes add chopped jalapeños for a spicy kick or mix in cooked bacon bits for extra savory flavor. When I want a sharper taste, I use extra-sharp cheddar or mix cheddar with a little Parmesan. I also like sprinkling extra cheese on top before baking for a crisp crust.
Storage/Reheating
I store leftover bread tightly wrapped at room temperature for up to two days or in the refrigerator for up to five days. When reheating, I warm slices in the oven or toaster so the edges stay slightly crisp.
FAQs
Can I use a different type of cheese?
I often use sharp cheddar, but I’ve also made this with Colby Jack or a cheddar blend with great results.
Why shouldn’t I overmix the batter?
I avoid overmixing because it can make the bread dense instead of soft and tender.
Can I make this bread gluten free?
I’ve had success using a 1:1 gluten-free flour blend, though the texture is slightly different.
How do I know when the bread is fully baked?
I look for a golden top and check that a toothpick inserted in the center comes out clean.
Can I turn this into muffins instead of a loaf?
I sometimes do, and they usually bake in about 18 to 22 minutes at the same temperature.
Conclusion
I find this cheddar cheese quick bread to be one of those dependable recipes that always delivers. Whenever I want a savory homemade bread that’s easy, comforting, and full of flavor, this is the loaf I love to bake.
This savory cheddar cheese quick bread is fluffy, cheesy, and packed with garlic flavor—ready in under an hour with no yeast needed!
Author:Ella
Prep Time:10 minutes
Cook Time:45–50 minutes
Total Time:~1 hour
Yield:1 loaf (8–10 slices)
Category:Bread, Side Dish
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1½ teaspoons garlic powder
½ teaspoon salt
1½ cups shredded cheddar cheese
1 cup milk
1 large egg
2 tablespoons butter, melted
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C).
Grease or spray a standard loaf pan.
Mix Dry Ingredients:
In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder, and salt.
Stir in the shredded cheddar cheese.
Mix Wet Ingredients:
In a separate bowl, whisk together milk, egg, and melted butter until smooth.
Combine & Mix:
Add wet ingredients to the dry ingredients.
Stir gently until just combined—do not overmix to avoid a dense loaf.
Bake:
Spoon or pour the batter into the prepared loaf pan.
Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool & Serve:
Let the loaf cool in the pan for 10–15 minutes.
Remove and transfer to a wire rack. Slice and serve warm or at room temperature.
Notes
Use sharp or extra-sharp cheddar for more flavor.
Add chopped chives, cooked bacon, or jalapeños for a twist.
Store leftovers wrapped at room temperature for 2 days, or refrigerate for up to 5 days.
Reheat slices in a toaster oven for the best texture.
