Why You’ll Love This Recipe
This quick bread is incredibly easy to make—no mixer, rising time, or yeast needed. The buttermilk and baking soda create a soft, fluffy texture, while the cheddar cheese adds rich, savory depth. It’s customizable with herbs or other mix-ins, and it bakes into a beautiful, rustic loaf that looks and tastes homemade. Perfect for breakfast, brunch, or a savory snack, this recipe is a guaranteed hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Garlic powder or dried herbs (optional)
- Buttermilk
- Egg
- Unsalted butter, melted
- Sharp cheddar cheese, shredded
Directions
- Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder or herbs if using.
- In another bowl, whisk together the buttermilk, egg, and melted butter until combined.
- Stir the wet ingredients into the dry ingredients just until moistened—do not overmix.
- Fold in the shredded cheddar cheese.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 loaf (about 10 slices).
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Variations
- Herb Cheddar Bread: Add 1–2 teaspoons of dried herbs like thyme, rosemary, or chives for an extra layer of flavor.
- Spicy Version: Stir in chopped jalapeños or a pinch of cayenne pepper for a spicy kick.
- Cheddar and Bacon: Add cooked, crumbled bacon for a smoky, savory twist.
- Cheddar and Green Onion: Fold in chopped green onions for a sharp, oniony flavor.
- Cheese Blend: Use a mix of cheddar and another cheese like Parmesan or pepper jack for variety.
Storage/Reheating
Store the bread in an airtight container or wrapped in foil at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months.
To reheat, warm slices in the microwave for 10–15 seconds or toast them lightly in a skillet or toaster oven.
FAQs
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and gives a smoother texture. Pre-shredded cheese often contains anti-caking agents.
Can I make this bread without buttermilk?
You can use a buttermilk substitute by mixing milk with vinegar or lemon juice (1 tablespoon per cup of milk), but real buttermilk gives the best texture and flavor.
Why is my bread dense?
Overmixing the batter can make the bread dense. Stir just until the ingredients are combined.
Can I use whole wheat flour?
Yes, but it may make the bread denser. Consider using half whole wheat and half all-purpose flour.
What can I serve with this bread?
It pairs well with soups, chili, eggs, or as a savory breakfast or snack on its own.
Can I make muffins instead of a loaf?
Yes, divide the batter into muffin tins and bake at the same temperature for 18–22 minutes.
Is this bread spicy?
Not unless you add spices like cayenne or jalapeños. It’s mild as written.
Can I freeze the bread?
Yes, wrap the cooled loaf or slices tightly in plastic wrap and foil. Freeze for up to 2 months.
How do I reheat frozen slices?
Thaw at room temperature or microwave for about 30 seconds until warm.
Can I add vegetables to the batter?
Yes, finely chopped and lightly cooked vegetables like onions or bell peppers can be folded in for added flavor and texture.
Conclusion
Savory Buttermilk Cheddar Quick Bread is a simple, satisfying recipe that delivers bold flavor and comforting texture with minimal effort. Whether you’re making it as a side for soup, a snack, or a savory breakfast loaf, it’s a dependable and delicious recipe to keep in your baking rotation.
PrintSavory Buttermilk Cheddar Quick Bread
Savory Buttermilk Cheddar Quick Bread is a soft, flavorful loaf made without yeast. It combines sharp cheddar cheese and tangy buttermilk for a comforting bread that’s perfect as a side or snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread, Side Dish, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder or dried herbs (optional)
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 1/2 cups sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and optional garlic powder or herbs.
- In another bowl, whisk together buttermilk, egg, and melted butter until well combined.
- Stir the wet ingredients into the dry ingredients just until moistened. Do not overmix.
- Fold in the shredded cheddar cheese.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not overmix the batter to avoid dense bread.
- Use freshly shredded cheese for best melt and texture.
- Add herbs, jalapeños, bacon, or green onions for variety.
- Store at room temperature for 3 days, or refrigerate up to 5 days.
- Bread freezes well; slice before freezing for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 1g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
