Homemade Cheddar Quick Bread

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Homemade Cheddar Quick Bread

Prep time: 10 mins | Bake time: 45 mins | Yields: 1 Loaf

Ingredients

The Dry Base:

  • 2 cups All-purpose flour

  • 1 tbsp Baking powder

  • ½ tsp Salt

  • 1 tsp Garlic powder (optional, but highly recommended)

  • 1 ½ cups Shredded sharp cheddar cheese (plus extra for the top)

The Wet Mix:

  • 1 cup Milk

  • 1 Large egg

  • ¼ cup Unsalted butter (melted)

  • 1 tbsp Honey or sugar

Optional Topping:

  • ¼ cup Extra shredded cheddar

  • 1 tbsp Fresh chopped parsley

Instructions

  1. Prep: Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray.

  2. The Flour/Cheese Toss: In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Stir in the 1 ½ cups of shredded cheese.

    • Pro-Tip: Coating the cheese in the flour prevents the shreds from sinking to the bottom of the pan during baking.

  3. Wet Ingredients: In a separate medium bowl, whisk together the milk, egg, melted butter, and honey until smooth.

  4. Combine: Pour the wet mixture into the dry ingredients. Stir gently using a spatula until just combined.

    • Note: The batter will be thick and lumpy. Do not overmix, or the bread will become tough!

  5. Bake: Spread the batter evenly into the prepared loaf pan. Sprinkle the extra ¼ cup of cheese and the parsley over the top.

  6. Check for Doneness: Bake for 40–45 minutes. The bread is ready when the top is a deep golden brown and a toothpick inserted into the center comes out clean.

  7. Cool: Let the bread rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

✨ Customization Ideas

This bread is incredibly versatile. To make it a more substantial meal, try folding in:

  • Spicy Kick: ½ cup of diced jalapeños.

  • Savory Crunch: ¼ cup of cooked, crumbled bacon bits.

  • Herb Twist: Swapping parsley for fresh chives or rosemary.

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