This Cheese Bread is extra fast, no rise time, no kneading and no yeast required. Flavorful and tender, this bread is loaded with cheese and needs just about 15 minutes to prepare.
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Why You’ll Love This Recipe
- Quick: Ingredients for this recipe are most likely in the pantry already, and freshly shredded cheese!
- Easy: No rising, no yeast, no kneading. About 15 minutes prep time is all you need!
- Delicious: Soft and full of flavor. Serve warm with butter for a side dish that will quickly turn into the star of the table!
Ingredients & Variations
DRY ingredients are simple: flour, baking powder & salt (and some butter!)
WET Milk & eggs, staples in any kitchen!
CHEESE Cheddar and parmesan cheese are used in this recipe, but feel free to use whatever cheese you have on hand! Swiss, Mozza, or pepper jack!
MIX IT UP
It’s such a versatile quick bread! Add a little garlic powder for an extra zing, or substitute the cheddar for swiss for a whole new flavor profile.
Try adding cooked ham or bacon to your loaf before baking! Jalapenos, olives, or even sun-dried tomatoes would all taste great too.
How to Make Cheese Bread
Super easy homemade cheese bread is a favorite. The steps are similar to that of making biscuits without the rolling.
- Whisk dry ingredients (per recipe below) together. Cut in the butter.
- Add eggs and milk and stir.
- Bake according to recipe or until a wooden pick comes out clean.
What to Serve Cheese Bread With
Cheese bread makes great sandwiches, obviously!
It’s great with any kind of pasta recipe or even toasted and topped with poached eggs for breakfast. Make a great lunch and serve it next to a hearty bowl of tomato soup!
But you can also cut slices into strips and dip into marinara sauce! Or cut it into cubes, bake and make croutons!
How to Store It
Store cheese bread in an airtight container at room temperature for up to 4 days.
For longer storage, freeze the loaf whole or freeze slices between sheets of parchment.
Reheat slices in the toaster, toaster oven, or oven until warmed through. This bread is especially good toasted with a little butter.
More Savory Baked Goods
Did your family love this Cheese Bread? Be sure to leave a rating and a comment 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.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 prepared pan and bake 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.
They are all amazing
Could you substitute the flour for almond flour, for a lower carb bread? It sounds perfect in every other respect for those on a low carb lifestyle.
I haven’t tried this with other types of flour, let us know how it works out if you try it!
Delicious cannot wait to try!!
I tried the cheese bread but it tasted like sugar. Do I need it?
I haven’t tried it without sugar although I do think it would work ok. Let us know how it goes.
I was looking for a quick bread to supplement a vegetarian bean with roasted vegetable dish and thus was perfect. I used gruyere instead of cheddar and added a little garlic powder and paprika. I used a little less sugar and sprinkled course salt on top. Really delicious and easy.
From One Jalapeno Lover to Another: would you use or prefer fresh jalapenos or pickled? Thank you, Holly! I can hardly wait to make this! :)
Personally Chey, I love fresh! But, fresh or jarred would both work great, whatever you have on hand. You can also try this Jalapeno Cheddar Bread recipe if you’d like!
Delicious loaf. I just made the 2nd. My husband and I love it.
I love your recipes! They all look and taste yummy…
Yummy!
Food looks amazing.
I tried to make this cheese bread and it turned out great. I’ll make it again in the future. Thanks for sharing.
I made this last night 8/18/20 to have with soup. The bread is wonderful. Only question I have is the picture you show before baking looks thick, mine was on the thinner side when I got done mixing. I think it turned out great but was wondering if I did something wrong. I followed the recipe to the T.
Thanks!
Can I use bread flour?
Hi, Cami! We have only tried this recipe as written but you *should* be able to substitute bread flour for all-purpose. It might yield a dryer dough though, so add a little bit of water if needed. Let us know how it turns out for you! :)
Hi! Can I put jalapeños in it? And would you use fresh or jarred?
Absolutely, Tricia! Fresh or jarred would both work great, whatever you have on hand. You can also try this Jalapeno Cheddar Bread recipe if you’d like!
Hi, Love the look of this bread could I make it as a low Carb with Almond flour or would that not work.
I’ve only made the recipe as written Krisanne. Maybe another reader can help!
A very good bread. The only reason it did not get a 5 was because it was sorely lacking salt. For MY taste. I doubled to 1 tsp., and i should have gone with 2. None the less, it was so good. I buttered and sprinkled some sea salt on it….perfection! Oh! I also toasted it!
A keeper! But does need a tad more salt.
Can gluten free flour be used and if so does the amount change?
I’ve only made the recipe as written Pat. Maybe another reader can help!
This recipe is definitely a keeper! To die for and so easy. I thought it would be a bit too sweet with 3T sugar, but it’s perfect. Great texture; soft on the inside with a crumbly, crispy crust. I believe the sky’s the limit with this recipe. I topped it with Vermont extra sharp cheddar near the end of cooking time, and let it brown. Next time, I’ll use green chili’s or jalapeños. Thank you for the great recipes!
Could I make without eggs? My son has multiple food allergies & eggs is one of them. Usually I swap eggs for yogurt.
I haven’t tried this without eggs, let us know how it goes if you do try it!
Do you use All Porpose flour or self raising
We always use all purpose flour unless otherwise specified. Enjoy the bread Denise!
Loving the sound of this recipe. I’m late starter at home baking, so may I ask what size eggs and is it plain flour Thank you..
I use large eggs and all-purpose flour. Let us know how it goes for you!