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 an NOT a good cook, but I tried this. It is easy, and is absolutely delicious! I used half sharp cheddar and half mozzarella. Everything else was according to the recipe. I slathered butter on it and sprinkled a little garlic powder on it. So good!
Do i have to put onion in it
You can leave out the onion if you prefer Karen.
Made this bread to go with beef stew and it was fantastic! I did not have milk so I used almond milk and it was still fantastic! For the butter I shredded it and chilled it in the freezer while mixing the other ingredients; it makes it easier to cut in. This recipe is so easy, quick and delicious! Thank you for sharing!
So happy you enjoyed this recipe, Cathy! Thanks for the tip, that sounds like a super helpful way to cut in the butter.
Can these be made in a muffin tin ?
Hi Claire, we haven’t tried this recipe as muffins yet. I would imagine it would take about 20 minutes to cook though. We do have these delicious cheese muffins that you may enjoy too.
This bread is AWESOME! It’s become one of my ” go to’s” . So easy to make and soooo good!!
When I take it out of the oven, do I leave it in the pan to cool, or do I take it out of the pan right away?
This can be removed from the pan right away but let it cool a bit before cutting.
A little too sweet and I only used 1/2 of the sugar called for. I also used 1/4 t. garlic salt and the rest plain salt. Might add bacon and/or jalapeños next time
I made this bread today for the first time, and served it with homemade tomato soup. The bread was a hit with the family. I did add a teaspoon of garlic powder, and I used yellow onion since I didn’t have green onion. The bread was delicious — so moist and flavourful. Thanks very much for this recipe. I’ll be making it again soon!
Hi, im about to make it this weekend. Sounds amazing! But i did not understand the part where it says to add in the butter. It says “usin a fork cut in butter” u mean the cold hard butter to cut in little pieces (why a fork and not a knife?) and add it and mix it in just like that? Without actually mixing it into the dough completely incorporated? please clarify.
If using a knife works for you, you definitely can. We find it easiest to cut in using a fork, providing similar results to a pastry cutter.
This was great and so easy! I added some red pepper flake and a little extra cheese. I’ll be adding to my go to recipes. Thanks!
This looks yummy. Do you have a conversion for air fryer?
Hi Jenny, we have never made this recipe in the air fryer but we would love to hear know how it turns out for you if you attempt it!
What kind of flour, it doesn’t say in the recipe….
This recipe uses all purpose flour.
Absolutely amazing bread❣️I doubled The recipe to make two loaves one for our family and one for a trip to half Falls with my parents❣️ God bless you and thank you for this really wonderful amazing bread❣️
Delicious!
I’m making this tonight to go with chicken tortilla soup. Going to add some diced jalapeños to the batter!
Yum! That sounds delicious Sonja!
The best and easiest bread to make.
Can this be made as muffins ? How long to bake ?
Hi Claire, we have this recipe for Cheese muffins that is exactly that! It cooks at 375°F for 16-18 minutes.
Is it ok to use skim milk in the cheese bread recipe?
Hi Judy, it should be okay. We usually use milk with higher fat content, but it should turn out delicious still.
just use water skim bout same thing…lol
I would love to try this recipe, however, I don’t have a butter. Can I replace it with Olive oil? If yes, how much?
Hi Sheryl, we haven’t tried making this recipe with oil but I wouldn’t recommend it. If you do attempt it let us know how it turns out.
Made the cheese bread today, so easy to make and came out great. So delicious too.
Thank you for a great recipe.
You’re welcome Pauline! So glad you love the bread!
The wife says Don’t make bread anymore Make this Great recipe Will be making it more often
Excellent recipe! My picky family loved it. I added a sprinkle of everything bagel seasoning on top before baking. It tastes like my favorite coffee shop order…cheese on an everything bagel
Yum Maya!!