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 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.
My second time making bread, and this one was sooo easy. Thank you!!! This helped with my confidence as a new cook/baker and it was so yum!! I changed it up a bit, I did half a cup of oat milk, and have a cup of heavy whipping cream just because that’s what I had – not milk. But it didn’t change the texture or taste I think – it tastes and looks like bread, but it was so good!
I think I would have gobbled this up if it had been completely savory but the 3 T sugar just made it too sweet. I wasn’t expecting that it would make that big a difference. Make, again, without sugar? Probably.
Delicious, didn’t change a thing. It’s a bit like cornbread but cakier, and it rises up really high. I might kick up the flavor next time with some finely chopped jalapenos in place of the green onion. Thank you for this recipe, I’ll definitely make it again.
Also, Holly, thank you for so many wonderful recipes. I’ve made several from your site and there are so many winners. In fact, a neighbor is just home from surgery, and I took a get-well foody care package with these dishes from your website…. this cheese bread, your chicken cordon bleu casserole and the mini cheesecakes. All delicious and excellent comfort food for speedy healing!
Thank you so much for your kind words KayKay, I’m so glad you’ve been enjoying the recipes! How sweet of you to make a care package for your neighbor, wishing them a speedy recovery.
Do you use all purpose or self rising flour?
This recipe uses all purpose flour.
This is one of my favourite recipes on the net. I make two loves at a time and with only one person eating it, I am lucky to get one week. I toast it at night with glass of warm milk and it is a bit of heaven. Today I decided to change it up and have used herb and garlic whole wheat flour. I will see how it turns out. One thing I do in many recipes is use mild cheddar as it is not as expensive as sharp or extra sharp. I add 1 tsp approx of dry mustard powder to get the kick that the cheese normally gives.
how did it turn out with the whole wheat flour?
It was delicious with the herb/garlic wholewheat flour. I also used pepperjack to kick it up. I can’t thank Holly enough for this and many of her other recipes.
This recipe looks so easy that I might be able to give it a try..I like what others added, as well..want to know if I can make this recipe in 2 or 3 mini-loaf pans..also would I change the baking time and if so how much time in the oven?
I haven’t tried it so I can’t say for sure Paula, but I am sure that would work just fine. I am not sure how long it would take, but I would begin checking around 30 minutes and bake until a toothpick comes out clean. If you try it I would love to hear how it turns out!
I found this had no flavor, although it was moist the only thing I could taste was the hint of green onion. I would not use this recipe again.
Biscuit Bread
Will use for base recipe to add whatever’s on hand.
With flour and butter cut in a little lard. Added cooked hamburger, garlic, cumin, salt, black&red pepper, half white onion, double cheddar, parm, eggs and milk in dusted 9″ pyrex….
Next time gonna make a Pizza Biscuit Bread.
It’s a giant Biscuit, you really can’t go wrong.
FYI, like a biscuit don’t overmix
Very good, tasty, and moist. After the first day, I put it in a covered container and the next day it appeared to be molding in the middle. I don’t know if it was a little too warm when I put it in there, but I was very disappointed as I was looking forward to eating it. It was definitely cooked in the middle when I took it out of the oven. I will try it again, and let it cool completel before story.
Absolutely delicious! Quick and easy to prepare.
Very good! I added a small can (drained) of diced jalapenos and used pepper jack instead of the parmesan. Delicious with black bean and corn soup!!!
I notice that in the photo you have parchment paper beneath the mixture before cooking but the instructions only indicate greasing the pan. Should I do both or one or the other? Thanks!
The parchment is a great trick to easily lift the bread out of the pan after baking but I would still grease the pan as indicated.
Fabulous recipe and super easy! Plus you can add or make pretty much any cheese and/or add-on substitutes and it still works out perfectly. I always do 2ish cups of cheese – some grated and some in small chunks – and it’s soooo delicious.
Wonderful recipe with terrific results. I used bread flour, omitted the cayenne pepper, but used a shredded nacho cheese blend with jalapeno and and two chopped green onions. Excellent taste and a nicely sized loaf. Will be making this over and over…
Sounds delicious, thanks for sharing your alterations, Greg!
would this recipe work with gluten free flour (robin hood one for one)? thank you
Hi Margaret, we haven’t tried this recipe with gluten-free flour but would love to hear how it turns out for you!
I love this recipe, I ended up baking it in a small countertop oven at around 315 degrees Fahrenheit for around 40 minutes and it came out perfect. Instead of using cheese, I mixed in 1 whole carrot, a 1/4 cup of frozen corn, half a jalapeno, and half a mini sweet pepper (along with Italian seasoning and parsley). I didn’t change any of the other ingredient amounts when doing this. The bread came out perfect and tastes great when dipping it in cheese sauce.
The next time I make this I plan on making a dessert bread with cream cheese, nuts, chocolate, or whatever else comes to mind
Sounds delicious, Matteo! Thanks for sharing your substitutions. Glad you enjoyed it!
I added 2 cups of cheese by accident. What difference would that be from the one cup the recipe calls for?
It turned out very good anyway.
Glad you enjoyed it, Carole!
I made this today for Easter dinner with ham. Enjoyed by everyone.
One question….I goofed and put in 2 cups of cheese. I don’t know much about baking so wondering how different that made the bread??? Next time I’ll just do 1 cup.
Your opinion would be appreciated. Thanks.
Hi Carole, It would make the bread cheesier and moister which could cause it to not hold together as well but I am so glad you enjoyed it!
Made today. Absolutely yummy… used all kind of leftover cheeses and turned out great.
I absolutely love bread but unfortunately don’t have the patience to make it often. This recipe is so easy and so very good. I believe I could have eaten this entire loaf in one day, if you love bread then you need to try this. I saw one comment where the person used half cheddar and half mozzarella and the next time I make this I intend to try that.