Cheese Bread

Ingredient Notes
How To Make Cheese Bread
How To Store It
Cozy Soup Night Favorites

This cheese bread recipe is one of those cozy, no-fuss quick breads that’s loaded with flavor. It’s made with simple ingredients and bakes into a tender loaf with a golden crust.

Flavor: Savory and cheesy with a rich cheddar flavor, a hint of Parmesan, and a touch of cayenne in every slice.
Why Make It: No rise time, no kneading, and it goes from bowl to oven in minutes.
Prep Tip: Line the loaf pan with parchment paper for easy cleanup and easy removal.
Serving Suggestions: Serve warm with soup, chili, or stew for an easy, cozy meal. It’s also delicious spread with garlic butter.

baking powder , cayenne pepper , sugar , eggs , salt , parmesan , flour , green onion , milk , cheese and butter with labels to make Cheese Bread

Ingredient Notes

Flour: All-purpose flour gives the loaf structure while keeping the crumb tender. A gluten-free 1:1 blend can be used, though the texture may be slightly more delicate.
Butter: Cold butter helps create a tender texture. It can be swapped for oil or melted butter, but the loaf may be slightly denser.
Sharp Cheddar: Sharp cheddar gives this bread its bold, cheesy flavor and melts beautifully when freshly shredded.
Parmesan: Parmesan adds a salty, savory depth. Romano can be used in its place, or it can be left out.
Milk: Whole milk gives the richest texture, but any milk you have on hand works. Unsweetened almond or oat milk can usually be swapped in, too.
Green onion: Green onion adds a mild onion flavor and a little color to this cheese bread. Chives are the easiest swap, or it can be left out for a plainer loaf.

Variations

Add crumbled cooked bacon for a smoky twist.
Stir in fresh herbs like parsley or dill for a different flavor.
Use a cheddar-mozzarella blend for a softer, milder loaf.
Swap the green onion for chopped jalapeño for a little heat.

adding Cheese Bread dough to baking dish

How To Make Cheese Bread

Whisk dry ingredients together. Cut in the butter, then fold in the cheese and the green onion.
Mix the wet ingredients in another bowl (full recipe below).
Combine all the ingredients and pour into a loaf pan, and bake until a toothpick comes out clean.

For the Best Flavor: Shred the cheese from a block, instead of using pre-shredded cheese.
For a Tender Loaf: Don’t overmix the batter or the loaf can be dense.
Batter Consistency: The batter should be thick, not pourable or runny.
For the Perfect Slice: Let the loaf cool before slicing, then use a serrated knife for neat slices.

a slice of cheese bread with butter in the background

How To Store It

Keep leftover bread in an airtight container at room temperature for up to 4 days.
To freeze, slice the bread and store between sheets of parchment for up to 3 months.
Reheat slices in the toaster until warmed through.

Cozy Soup Night Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Preheat oven to 350°F. Grease an 8″ x 4″ loaf pan.
Whisk flour, baking powder, salt, and cayenne pepper in a medium bowl.
2 cups all-purpose flour, 4 teaspoons baking powder, ½ teaspoon salt, ⅛ teaspoon cayenne pepper
Using a pastry cutter or a fork, cut in butter. Stir in cheeses and green onion.
¼ cup cold butter, 1 cup shredded sharp cheddar cheese, 2 tablespoons shredded Parmesan cheese, 1 green onion
In a separate bowl, whisk eggs until foamy. Add milk and sugar.
2 eggs, 1 cup milk, 3 tablespoons granulated sugar
Add wet ingredients to the dry mixture and stir just until moistened, do not overmix.
Pour into a prepared pan and bake for 50 minutes or until a toothpick comes out clean.

Store in an airtight container on the countertop for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Bread, Side Dish

Cuisine American

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Recipe Adapted Martin, Verneil. “Cheese Quick Bread”. Recipe. Among Friends. Centax Books, SK, 1989. 32. Print.