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
- 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
- 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.
- 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.
- In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth. It’ll look creamy and a little glossy.
- 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.
- Scrape the batter into the prepared pan. Smooth the top. Sprinkle with the remaining cheddar and a pinch of smoked paprika, if using.
- 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).
- 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.