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.
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Holly’s Recipe Highlights
- 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.
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.
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.
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.
More Savory Breads You'll Love
Did you enjoy this Cheese Bread Recipe? Leave a comment and rating below.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ¼ cup cold butter
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons shredded Parmesan cheese
- 1 green onion finely chopped
- 2 eggs
- 1 cup milk
- 3 tablespoons granulated sugar
Instructions
- Preheat oven to 350°F. Grease an 8" x 4" loaf pan.
- Whisk flour, baking powder, salt, and cayenne pepper in a medium bowl.
- Using a pastry cutter or a fork, cut in butter. Stir in cheeses and green onion.
- In a separate bowl, whisk eggs until foamy. Add milk and 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.
Notes
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe Adapted Martin, Verneil. “Cheese Quick Bread”. Recipe. Among Friends. Centax Books, SK, 1989. 32. Print.
I made this loaf yesterday with Mexican/Nacho flavoured cheese and 1 and a half cups of it. It seemed like a lot of sugar so I reduced it to 1 TBSP. I did add 1/4 tsp. dry mustard as it was called for in another cheese bread recipe I had. This loaf was so moist and I will be making often!!
following the recipe exactly, but the batter is very dry and clumpy. but going to bake it and see what happens. pressed it together lightly just so its a loaf. crossing my fingers!
The batter should be thick but not dry. Did you use this method to measure your flour? Hope it turned out okay for you!
The bread is sweet, dense and has no cheese flavor. I’m surprised at the positive reviews.
I’m sorry you didn’t enjoy it as much as we do, it’s a favorite! For the best cheesy flavor, you’ll want to ensure you use sharp cheddar cheese. As it is a quick bread, the texture is slightly more biscuit like.
Is there an alternative to using a loaf pan? I don’t have one.
I have only tried the recipe as written so I can’t say for sure. But you could try muffins for a mini cheese bread? If you try it I would love to hear how it turns out!
I made it using a muffin pan. I used pan spray, filled the cups with an ice cream scoop, and baked at 350 F for 25 minutes. Made 12 individual “mini breads” and worked very nicely. If I make this recipe again, I think I will increase the amount of shredded cheddar, reserving some to sprinkle on top of the muffins, and I would reduce the sugar by at least half – it wasn’t cake-like in its sweetness, but my son commented that it tasted like cornbread because it was noticeably sweet. It would probably also be very tasty with some chopped jalapeños, though I would have to just sprinkle them on top of some of the muffins, since my mother couldn’t stand to eat them if I mixed them in.
Brilliant recipe. needed a quick bread for dinner. I added a wee bit of cheese powder as well. delicious!
I really enjoyed this recipe. It was really delicious and simple to make. The only complaint I have is that it calls for a 8×4 loaf pan. I used one and it overflowed the top and made a mess on the bottom of my oven. I will be making it again in a standard loaf pan.
Does it really need sugar or does it taste OK without any sugar or less than recipe states?
Liz, I haven’t tried it without sugar although I do think it would work ok. Let us know how it goes.
Made this today and we loved it, will definitely keep making this.
I absolutely love all your recipes!!!
Simple, delicious, interesting!
All are a no fail/ incredibly easy.
Thanks for simplifying my cooking.
You’re Awesome
I am making this bread right now I didn’t have any green onions but I added some fresh garlic and pepperoni to the mix as well as some herbs garlic powder,onion powder, parsley it smells so good I can’t wait to try it
Sounds delicious either way pepperoni!
Best ever! I use more onions
Looks lovely is the green onion a spring onion?
Made this yesterday and it turned out so nice!!! I will add more herbs next time but this is an awesome recipe. Thank you so much for it!
This is a great quick bread that tastes amazing. Uses ingredients I always have on hand and no yeast.
I will definitely make it again.