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.
Love this bread recipe. I’ve made several loaves, quick and easy and so good!!! Thanks for sharing!
Just made it tonight, YUMMY! My husband loved it!
I loved this recipe! Very easy and the recipe called for everything I usually have on hand. I will be making this bread again very soon!
Delicious…..I didn’t have a green onion on hand so I used 1 tbsp. dried chives. Also, I wasn’t sure about the sugar, but did add it. I will continue to add it and continue to make this in the future. My husband and I loved it. Thanks….
Delicious . . . even though I forgot to add the parmesan cheese.
I don’t have solid Parmesan to shred, can I used grated?
You can change up the flavor by swapping in any cheese you have on hand or prefer the flavor of. You could try grated parmesan in this bread, the flavor should still be there but the cheese will disappear into the bread and won’t stand out as much.
Made this yesterday! Huge success! Gave a piece to my neighbor and she called later to say she wanted another slice! Super yummy and very easy! Will make it again for sure!
my Mom use to make this and cook in metal coffee cans…When you remove the cooked bread they were great in toaster….especially for breakfast…great childhood memory
That is so fun! Thank you for sharing, Donna.
Hi Holly , can no salt butter sticks be used in the bread ? Thank you
Yes, you can use unsalted butter.
Found this one day when my husband commented that we were out of cheese bread from Wegman’s and he wanted a tuna sandwich on cheese bread, and I’ve been making it ever since, using the triple cheddar from Aldi. Quick and easy and tasty and perfect for a tuna sandwich. And for the person who said that it didn’t work in their 4 x 8 pan, I have not had an issue with it in the 4 x 8.
Just waiting for the current loaf to come out of the oven now for lunch today!
Absolutely delicious!! Taste like red lobster biscuits!
As always your recipes are top notch. I made the easy cheese bread and it was great. So easy and tasty. I look for your web page everyday to check the recipes. I have tried so many of the recipes especially the breakfast sausage, yummy!
This bread is easy to make and delicious. I often use Pepper Jack cheese to make it and follow the directions without other changes. It is very good toasted the next day.
This is amazing. I added 1/2 tsp oregano and omitted the sugar. It rose beautifully and fit perfectly in my 8″ x 4″ loaf pan. We had a slice right out of the oven – so so good! Pairing it with homemade mushroom soup for this cold winter day.
I made this bread today, Jan. 6, 2024. I didn’t have cheddar cheese so I substituted mozzarella. I also added a small amount of minced jalapeno pepper. I used an 8″ x 4″ pan. The bread came out beautifully. Next time, I will add more cayenne or jalapeno to give this yummy bread a little more kick. I’ll also try it with different herbs. I will make sure to have cheddar cheese on hand, though, because the mozzarella doesn’t give the bread the sharpness that cheddar provides. All in all, a very good quick bread!
So glad you enjoyed it, Lulu!
I added fresh dill, and fresh chives, parsley, garlic and a little bit of shallots along with the cheeses. You can really use any herbs that have the flavors you like. That’s what makes this recipe so wonderful! Thanks for sharing!
This recipe does not fit in a 4 x 8″ pan. It was overflowing while baking. It should go into a 5 x9″ pan. If you correct that, it might have been a winner. If you check other recipes for Cheese Quick Bread, with this amount of ingredients, you will find that they call for a 5 x 9″ pan. A waste of my time and ingredients.
Sorry this recipe didn’t work out for you. We have always had success using a 4×8 pan when making this Cheese Bread.
it fit in my glass 8×4 pan perfectly.
you have fastly became my go to website so much so that I downloaded your app! I love it and I know this bread is gonna turn out amazing with the chicken I’m making tonight
I WANT TO TRY THIS BUT CAN I USE A FLOUR GLUTEN FREE? PS I LOVE YOUR SIGHT!!!
Hi Penny! I actually haven’t tried this recipe with gluten free flour yet but I would love to hear how it turns out.
I used gluten free flour 135 grams for each cup and it turned out great! :)
Can you substitute cheeses? For example, could I use Pepper Jack or Gouda instead of cheddar?
That will work just fine Chris! Enjoy!