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.
Absolutely delicious. It was so quick and easy to make. Will be making another one soon Thank you for sharing
Out. Standing!
I used a 9×5 load pan which took about 35-40 minutes of baking time. I’ll happily share this recipe and will for sure make it again.
OMG!!!!!This came out amazing…I was skeptical about the sugar, but my husband thought (and I agree) that it really helped balance the flavor. This is in our permanent file now. Thank you so much :)
Wow! I was so skeptical to try this recipe because every other no yeast bread recipe has failed in taste but especially texture. I had the ingredients mixed and in the oven within 10 minutes- in fact it took my oven longer to preheat. The cooking time was less than 50 minutes for me- more like 40 minutes so be sure to keep an eye on it. As for other reviewer’s suggestions, it’s really about personal taste. I followed the recipe, except used 1 tbsp of icing sugar instead of 3 tbsp of sugar and left out the green onion and it was delicious. I probably will make tweaks next time, like added spices and complete removal of sugar, but that is part of the experimentation. The bottom line is the recipe consistency delivers and will be a staple for my soup days! Thank you!
YAY! You’re welcome Sara!
I just took this Cheese bread out of the oven. It is wonderful. I added chopped jalapeños and I didn’t have green onions so I used Texas sweet onions. But I loved it. It’s a keeper.
Kathy
Cheesy bread sounds wonderful!
Can this be made with a bread machine?
I’ve only tried the recipe as written, so can’t say for sure if it would work in a bread machine. I’d suggest that you refer to the machine’s manual to see if they give instructions for baking quick breads. Let us know if you try it!
Hi can this be made into a savory scone?
I’ve never tried this as scones. You may like this cheese scone recipe Karen!
Hi, the bread looks great. Can it be made without the sugar? I’m in the UK and we don’t use sugar when making bread. Thanks for any help.
I haven’t tried it without sugar although I do think it would work ok. Let us know how it goes.
Your cheese bread sounds yummy and easy but you didn’t list an oven temperature. I’m guessing 350 degrees F.
The first instruction indicates to preheat your oven to 350°F. Enjoy the bread Kate!
Yummy
Very good and easy bread.. just wished it was cheesier!
Never enough cheese for me either Sandy!
I made this, but added garlic powder and topped it with Everything Bagle seasoning. Absolutely delicious!
Must try this one.
Thanks
You’re welcome, enjoy Carol!
I have to try this recipe.
My family and I loved this! Paired with a black bean soup, it was just delicious! I added the extra 1/8 tsp salt that I saw recommended and it was just on the verge of being too much (and I loooooove a lot of salt). So first try the recipe as is if you’re going to try it!
I only had self rising flour so I used it and added some garlic seasoning and it came out fantastic!! Will definitely make this again.
Wow, this was fantastic! The texture of this bread reminded my family of bread that is served at one of our favorite restaurants. And the taste is really great! I didn’t have green onion, so I substituted a little bit of onion powder instead. I cooked it for a little less than 50 mins, but it was getting quite brown; so I am thinking my oven runs a little warmer than it should.
all of your recipes that I’ve tried are great!! love your taste! and this bread was no exception. thanks for consistently excellent food ideas. whenever I come across a recipe with your face on it, I’ve come to know it will be a good one!! this looked so professional when done and it was easy to do. and so tasty.
You’re very welcome Alison!
I was really looking forward to making this version of cheese bread. I am an avid baker and make a variety of breads. This was so easy and no waiting for the yeast to rise. I was really disappointed in the taste of this bread. There is an unpleasant after taste. If I make this again, I will cut down the baking powder to 1 tsp. I think 4 tsp is too much for this size bread. That could be where that weird taste is coming from. Too bad, it was a beautiful looking loaf.
Sorry that you didn’t enjoy the cheese bread as much as we do Deb. Perhaps a different brand baking powder may help? Thanks for trying it.
I am wondering whether to remove the bread immediately from the pan or wait 5-10 minutes?
I let it set in the pan on a cooling rack for 5 minutes. It came out of the pan perfectly but just wondering. It looks and smells delicious. I bake it for exactly 50 minutes and the pick tested done. Look if forward to cutting into this beautiful loaf.
Thank you
Nancy
This can be removed from the pan right away if you’d like. I let it cool a bit before cutting.