Quick Cheese Bread is a savory cheddar loaf bread that easily mixes up in minutes without yeast or kneading! This cheesy bread is perfect for dunking in a warm bowl of soup, toasted with jam, or to fill with your favorite sandwich fixings.
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Savory Cheddar Cheese Bread
Quick Cheese Bread has it all going on. You can be a bread-making rock star by whipping up a quick and easy batch of this cheesy loaf bread.
Quick breads get their name because they come together so quickly. There is no yeast, no kneading, and no time waiting for dough to rise.
Simply throw all the ingredients in a bowl, stir it up, and throw it in the oven. The baking powder does the legwork for making it rise and within the hour you have a warm, cheesy bread ready to slice into to dunk in comforting soups, like slow cooker turkey chili or a hearty, classic vegetable soup recipe.
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Making Gluten Free Cheese Bread
Generally any quick bread recipe can easily be adapted to make gluten free. Gluten free yeast breads can be tricky to work with, but quick breads come together beautifully.
Be sure to substitute a quality gluten free all-purpose flour so there isn’t an off-putting texture or taste. My absolute favorite go-to brand is Cup 4 Cup, which I buy off of amazon regularly.
How To Make Cheese Bread
- Whisk together dry ingredients. Stir in grated cheeses.
- In a small bowl whisk together buttermilk, egg, and melted butter.
- Add to dry ingredients and stir until flour is just combined.
- Place dough in greased bread pan. Sprinkle remaining parmesan cheese on top and bake for 45 minutes.
Baking Tips
- The recipe calls for using an 8 1/2″ loaf pan. A larger bread pan may be used but the loaf will cook faster and not be as domed.
- Quick Cheese Bread calls for extra sharp cheddar, which helps that cheddar flavor shine through. Medium cheddar will yield a much more subtle flavor. Other cheeses, such as pepper jack, mozzarella, or swiss may be substituted also.
- Be sure to mix flour until just no flour pockets remain and batter is fully moistened. Over mixing makes a denser, tougher crumb.
- I prefer using freshly grated block cheese because it’s cheaper and it doesn’t contain cellulose, which coats shredded cheese to keep it from sticking together.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Quick Cheese Bread
Ingredients
- 2 cups (250 g) all-purpose flour or gluten free all-purpose flour, (Cup 4 Cup gluten free flour is recommended)
- 4 teaspoons (4 teaspoons) baking powder
- 1 ½ teaspoons (1.5 teaspoons) garlic powder
- ¼ teaspoon (0.25 teaspoon ) dry mustard
- ½ teaspoon (0.5 teaspoon) salt
- ⅛ teaspoon pepper
- 1 ½ cups (169.5 g) (4 ounces) extra sharp cheddar, , freshly grated
- ½ cup (50 g) Parmesan cheese (divided),, freshly grated
- 1 cup (244 g) buttermilk
- 1 (1) egg
- 2 tablespoons (2 tablespoons ) butter, melted and cooled
Instructions
- Preheat oven to 350ºF. Spray or butter a 8 1/2 loaf pan and set aside.
- In a large bowl whisk together flour, baking powder, garlic powder, dry mustard, salt, and pepper. Stir in grated cheddar cheese and 1/4 cup parmesan cheese, reserving rest for topping.2 cups all-purpose flour or gluten free all-purpose flour, 4 teaspoons baking powder, 1 ½ teaspoons garlic powder, ¼ teaspoon dry mustard, ½ teaspoon salt, ⅛ teaspoon pepper, 1 ½ cups (4 ounces) extra sharp cheddar,
- In a small bowl whisk together buttermilk, egg, and melted butter. Pour into flour mixture and stir until no dry flour remains, until just combined.1 cup buttermilk, 1 egg, 2 tablespoons butter
- Transfer bread dough into prepared baking pan. Smooth down evenly and top with remaining Parmesan cheese. Bake for 45-50 minutes or until toothpick inserted in middle comes clean. Cool in pan for 5 minutes then turn onto wire rack to cool completely.
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This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This is my go to bread recipe! It is great fresh from the oven with butter or pan-toasted with breakfast.
Hi Lenore,
I’m so glad this recipe has become a favorite. Thank you so much for taking the time to write!
Best,
Melissa
This bread is really good! Great flavor and texture!
Thanks so much for the recipe.
Hi Lisa,
Thanks for writing! I’m so glad you enjoyed the bread, but really, is there anything better than homemade bread?!
Melissa
Thank you for the recipe! I used Bob’s Red Mill GF 1 to 1 flour and the batter came out more like what you’d want for scones. I’m wondering if the flour caused the problem or if I mismeasured something. The flavor was excellent, but I had to bake them into biscuits because it just wasn’t even close to bread batter. They were yummy, but I’d love to try this again for loaf bread.
Hello,
Thanks for writing. Way to improvise! GF flours are tricky to work with because they all contain different ratios of ingredients. When testing the recipe I used Cup 4 Cup gluten free flour, but I don’t think there should have been that much of a difference. Bob’s Red Mill is heavier on the rice flours, while Cup 4 Cup is heavier on cornstarch. In the future you can add 1/4-1/2 cup more buttermilk (it may need to bake longer) and increase the butter by 1 tablespoon. I will test the recipe with Bob’s Red Mill, though, and get back to you. Perhaps one of the “liquid” ingredients was forgotten? I know I’ve done that way more than I’d like to admit. 😳
Best,
Melissa