Cheddar Cheese Bread

Cheddar Cheese Bread is one of those easy, reliable bakes you can pull together on a weeknight. No yeast, no kneading, no drama. Just a savory, cheesy loaf with a golden top and a soft, moist crumb. If you’re craving a warm slice with soup or need a simple side for a casual dinner, this Cheddar Cheese Bread does the job without fuss.

Ingredients for this Cheddar Cheese Bread

• 2 cups (250 g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 1/2 tsp black pepper
• 1 tsp garlic powder (optional, but lovely)
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk (see FAQ for a quick substitute)
• 1/4 cup (60 g) unsalted butter, melted and slightly cooled
• 1 3/4 cups (175–200 g) sharp cheddar, freshly grated, divided
• 2 tbsp chopped scallions or chives (optional)
• Pinch of smoked paprika for the top (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment so you can lift the bread out easily.
2. In a large bowl, whisk the flour, baking powder, baking soda, salt, pepper, and garlic powder. Give it a quick fluff so everything is evenly mixed.
3. In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth. It’ll look creamy and a little glossy.
4. Pour the wet ingredients into the dry. Add 1 1/2 cups of the cheddar and the scallions. Using a spatula, fold gently until no dry streaks remain. The batter will be thick. Try not to overmix… a few small lumps are fine.
5. Scrape the batter into the prepared pan. Smooth the top. Sprinkle with the remaining cheddar and a pinch of smoked paprika, if using.
6. Bake for 45–55 minutes, until the top is deep golden and a tester comes out clean from the center. If you have an instant-read thermometer, the middle should be around 200°F (93°C).
7. Let the loaf cool in the pan for 10 minutes, then lift it out and cool on a rack for at least 20 minutes before slicing. It sets as it rests, so… give it a minute.

Cook and Prep Times

• Prep time: 15 minutes
• Bake time: 45–55 minutes
• Cooling time: 20 minutes
• Total time: about 1 hour 20 minutes

Nutritional information

Approximate per slice (1 of 10): 300 calories; 17 g fat; 9 g saturated fat; 27 g carbohydrates; 1 g fiber; 2 g sugar; 11 g protein; 520 mg sodium. These are estimates and will vary with brands and how generous you are with the cheese.

Frequently asked questions

Can I use pre-shredded cheese?

Yes, it works. That said, block cheddar that you grate yourself melts smoother and gives a slightly better texture. If using pre-shredded, try to choose a good sharp cheddar and lightly toss it with a spoonful of the flour from the recipe before folding it in. Helps it distribute without clumping.

No buttermilk on hand… what now?

Easy fix. Add 1 tbsp lemon juice or white vinegar to a measuring cup, then fill to the 1-cup line with milk. Stir and let it sit for 5 minutes. You’ll get a quick, tangy stand-in that keeps the bread tender.

How do I store and reheat leftovers?

Let the loaf cool completely, then wrap it or store slices in an airtight container. It keeps at room temperature for up to 3 days. For longer storage, freeze slices for up to 2 months. To reheat, toast slices straight from the freezer or warm in a 300°F (150°C) oven for 8–10 minutes. A little butter on top as it warms… not mandatory, but highly recommended.