Description
Easy Cheddar Cheese Bread is a deliciously moist and cheesy quick bread perfect for breakfast, snacks, or a savory side dish. Made with sharp cheddar, buttermilk, and a hint of Greek yogurt, this recipe yields a tender crumb and rich flavor with minimal effort.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp black pepper
Wet Ingredients
- 4 tbsp unsalted butter, melted
- 1½ cups shredded sharp cheddar cheese
- 1 cup buttermilk
- ½ cup plain Greek yogurt or sour cream
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper until evenly combined.
- Add Butter and Cheese: Pour the melted unsalted butter into the dry ingredients and stir until the mixture resembles coarse crumbs. Then fold in the shredded sharp cheddar cheese evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, plain Greek yogurt (or sour cream), and large egg together until smooth and well combined.
- Mix Batter: Gently fold the wet ingredients into the dry mixture, taking care not to overmix to keep the bread tender.
- Bake: Transfer the batter into the prepared loaf pan and bake in the preheated oven for 45-55 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy as a savory snack or side.
Notes
- Ensure not to overmix the batter to maintain a light, tender crumb.
- Sharp cheddar cheese adds the best flavor but feel free to experiment with other cheeses if desired.
- Using Greek yogurt gives extra moisture and slight tang, but sour cream is a fine substitute.
- For a crispier crust, bake a little longer or increase oven temperature slightly for the last 5 minutes.
- Store leftover bread wrapped in foil or airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
