Easy Cheddar Cheese Bread Recipe: Quick, Cheesy Loaf at Home

If the words warm, cheesy, and homemade make you smile, this Easy Cheddar Cheese Bread is about to become your new go-to comfort bake. It’s the kind of loaf you pull from the oven when you want something satisfying without fuss—no yeast, no kneading, and no special equipment. Just a simple batter, a generous handful of cheddar, and a kitchen that smells like joy. This quick bread comes together in minutes and pairs beautifully with soup, salad, or a plate of eggs. It’s equally at home on your weeknight table and your brunch spread.

What you can expect is a tender, savory loaf with crisp edges and a golden top. Each slice is dappled with pockets of melted cheddar and a gentle hint of garlic and paprika. The crumb is soft but sturdy, great for toasting, slathering with butter, or dipping into tomato soup. If you’re new to baking or just short on time, this recipe is designed to be friendly and forgiving. You’ll find practical tips throughout to help you nail the texture and taste—and a few smart variations for when you want to switch things up.

What Makes This Easy Cheddar Cheese Bread Irresistible

It’s all about big flavor with minimal effort. This is a quick bread, which means the rise comes from baking powder instead of yeast. That keeps the process relaxed and straightforward, perfect for busy days or spontaneous baking. Cheddar brings richness and a lovely sharpness, while buttermilk keeps the crumb tender and moist. A little garlic powder and smoked paprika round out the savory notes without overpowering the cheese.

Beyond the taste, this loaf is highly versatile. It’s wonderful warm out of the oven, but it also stores and freezes well, making it a reliable make-ahead option. You can serve it alongside chili, pack it in lunches, or slice and toast it for breakfast. If you like to experiment, the base recipe welcomes add-ins like jalapeños, bacon, or herbs. However you enjoy it, expect a crowd-pleaser that feels homemade in the best way.

What You’ll Need: Ingredients for Easy Cheddar Cheese Bread

• All-purpose flour (2 cups / 250 g) — The structure of the loaf; it forms the crumb and supports the cheese.
• Baking powder (1 tablespoon) — The main leavening agent; it makes the bread rise without yeast.
• Baking soda (1/2 teaspoon) — Helps with lift and browning, especially when using acidic buttermilk.
• Kosher salt (1 teaspoon) — Balances flavors and brings out the sharpness of the cheddar.
• Granulated sugar (1 tablespoon) — A touch of sweetness that enhances the savory notes and browning.
• Garlic powder (1 teaspoon) — Adds warmth and depth; think of it as a gentle background flavor.
• Smoked paprika (1/2 teaspoon) — Gives a subtle smokiness and a pretty color to the crust.
• Sharp cheddar cheese, shredded (2 cups / about 230 g, divided) — The star ingredient. Use 1 1/2 cups in the batter and reserve 1/2 cup for the top.
• Scallions or chives, thinly sliced (1/4 cup) — Bright, fresh onion flavor to balance the richness.
• Buttermilk (1 cup / 240 ml) — Keeps the crumb tender and moist; reacts with baking soda for lift.
• Large eggs (2) — Bind the batter and add richness and structure.
• Unsalted butter, melted and cooled (1/4 cup / 56 g) — Adds moisture and a buttery flavor; oil can be substituted.
• Optional: black pepper or a pinch of cayenne — For a gentle kick if you like a spicier loaf.

Tip: For the best melt and flavor, shred cheddar from a block. Pre-shredded cheese contains anti-caking agents that can make the loaf slightly drier.

Step-by-Step Guide to Baking Easy Cheddar Cheese Bread

1. Heat the oven and prepare the pan. Set your oven to 350°F (175°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan and line it with a parchment sling, leaving an overhang for easy removal.
2. Combine the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, garlic powder, and smoked paprika until evenly mixed.
3. Add the cheese and herbs. Stir in 1 1/2 cups (about 170 g) of the shredded cheddar and the scallions or chives. Tossing the cheese in the flour mixture helps it distribute evenly and reduces sinking.
4. Whisk the wet ingredients. In a separate bowl or large measuring cup, whisk the buttermilk, eggs, and melted (cooled) butter until smooth and homogenous.
5. Bring the batter together. Make a well in the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, fold gently until no dry streaks remain. Do not overmix; a few small lumps are fine.
6. Adjust the batter, if needed. If it looks very thick, add 1–2 tablespoons of buttermilk. If it seems overly loose, sift in a tablespoon of flour. The batter should be thick but spreadable.
7. Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/2 cup (about 60 g) of cheddar evenly over the surface. Add a pinch of black pepper or cayenne if you like.
8. Bake. Place on the center rack and bake for 45–55 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (melted cheese may leave slightly moist spots near pockets).
9. Cool briefly in the pan. Set the pan on a wire rack and let the bread cool for 10–15 minutes. This helps it set and makes it easier to remove intact.
10. Lift and finish cooling. Use the parchment overhang to lift the loaf out. Cool for another 20–30 minutes before slicing. Resting prevents crumbling and keeps slices neat.
11. Slice and serve. Cut into thick slices with a serrated knife. Enjoy warm as is, or spread with butter. It’s fantastic alongside soups, salads, eggs, or a hearty chili.
12. Optional finishing touch. For extra gloss and flavor, brush the top with a little melted butter while still warm.

Variation ideas: Fold in 1 finely chopped jalapeño for heat, swap scallions for parsley or dill, or add 3–4 slices of crisp crumbled bacon. You can also bake the batter as muffins (grease a 12-cup tin and bake 18–22 minutes).

Your Roadmap: Timing & Preparation Details

Once the loaf is cool enough to handle and slice, it’s ready to enjoy. If you prefer it warm, let it cool just long enough to cut clean slices without squashing the crumb. Leftovers taste great at room temperature or lightly toasted the next day.

Pro Tips to Help You Nail It

• Measure accurately. If you have a kitchen scale, use it. Too much flour leads to a dry loaf. If using cups, spoon flour into the cup and level it off rather than scooping.
• Keep mixing gentle. Overmixing develops gluten and can make the bread tough. Fold just until no dry patches remain.
• Shred cheese from a block. It melts more smoothly than pre-shredded. A mix of sharp and extra-sharp cheddar adds complexity.
• Don’t skip the parchment sling. It makes removing the loaf easy and keeps the crust intact.
• Check doneness early. Ovens vary. Start checking at 45 minutes to avoid overbaking. The top should be golden and feel firm at the center.
• For a taller loaf, use fresh leavening. Baking powder loses power over time. Replace if it’s older than 6–9 months or if it fails the fizz test in warm water.
• Customize with care. Add-ins with moisture (like jalapeños) can slightly extend bake time. Chop small and pat dry to maintain the crumb.
• Make it gluten-free. Swap in a 1:1 gluten-free baking blend that contains xanthan gum. Check doneness and give the loaf a bit more cooling time to set.
• Toasting transforms it. Day-two slices crisp beautifully in a toaster or skillet with a pat of butter, reviving the cheese aroma.

Nutritional Snapshot (Per Slice, Approximate)

The numbers below are estimates and will vary based on brands and portion sizes. Calculated for 12 slices from one loaf.

• Calories: ~210
• Protein: ~8.5 g
• Total Carbohydrates: ~18 g
• Total Fat: ~11 g
• Saturated Fat: ~6 g
• Fiber: ~1 g
• Sugars: ~2–3 g
• Sodium: Moderate (varies with salt and brand of baking powder)

Note: For a lighter slice, cut the loaf into 14–16 pieces. For a richer version, add 2–3 tablespoons more cheddar or a sprinkle of Parmesan on top and adjust the nutrition accordingly.

Frequently Asked Questions

Can I use pre-shredded cheddar?

Yes, pre-shredded cheddar works, and the recipe will still be delicious. However, shredding from a block melts more smoothly and typically gives a moister texture. Pre-shredded cheese often contains anti-caking agents that can slightly dry out the crumb. If using pre-shredded, consider adding an extra tablespoon of buttermilk to keep the loaf tender.

What’s the best way to store and freeze this bread?

Let the loaf cool completely. Wrap tightly in plastic or place in an airtight container and store at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze slices for up to 2 months. To freeze, wrap slices individually for easy grab-and-go portions. Thaw at room temperature or toast straight from frozen. Tip: A quick warm-up in a 300°F (150°C) oven refreshes the crust beautifully.

I don’t have buttermilk—what can I use instead?

Make a quick substitute by mixing 1 cup (240 ml) milk with 1 tablespoon white vinegar or lemon juice. Stir, let it sit for 5 minutes, and use as directed. You can also use 3/4 cup milk plus 1/4 cup plain yogurt for a similar tang and tenderness. If using regular milk without acid, omit the baking soda and keep the baking powder the same.

Wrapping It Up: Final Thoughts

There’s something wonderfully comforting about pulling a loaf of Easy Cheddar Cheese Bread from the oven. It’s simple and unfussy, yet the aroma alone feels like a warm welcome. Whether you’re sharing it at a casual dinner, using it to round out a soup-and-salad lunch, or treating yourself to a buttered slice in the afternoon, this bread brings people to the table. With a short ingredient list and a straightforward method, it’s a recipe you can return to again and again, adapting to the moment and your pantry.

I hope this loaf becomes one of those reliable favorites you’ll be excited to make and proud to serve. Enjoy the process, trust your senses, and savor every slice. And if you find a twist you love—extra herbs, a sprinkle of chili, or a handful of bacon—make it yours and share it generously. That’s the joy of cooking: it brings comfort, it brings connection, and it always brings something good to the table.