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.
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!