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.
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.