Oh, let me tell you about a recipe that has completely won over my kitchen—Cheese Bread! It’s that one comforting, cheesy, golden loaf I keep coming back to whenever I want something warm and satisfying without spending hours in the kitchen. I remember the first time I baked it, the aroma alone had everyone rushing to the oven door before it even finished. My husband kept asking, “Is it ready yet?” And once it was, we couldn’t stop at just one slice.
What I absolutely adore about this cheese bread is how simple it is. No yeast, no kneading, no waiting around—just mix, bake, and enjoy. It’s perfect for those lazy weekends when you want something homemade but not too complicated. The crust turns beautifully golden, while the inside stays soft, moist, and packed with cheesy goodness. I like to serve it with soup or just enjoy it on its own with a bit of butter melting into the warm crumb. Heaven!
And can we talk about the cheese? Because this bread is all about the cheese. I like to use a sharp cheddar for that bold flavor, but you can totally mix things up—maybe toss in some mozzarella for a gooey texture or even a little parmesan for that nutty kick. The best part is that the recipe is super flexible, so you can make it your own. I’ve even added chopped herbs and garlic sometimes when I wanted to make it a little more savory.
So if you’re anything like me and crave something cheesy, warm, and completely satisfying, this cheese bread is going to become your new favorite too. Let’s take a look at what goes into making it and why it deserves a spot on your go-to recipe list.
What’s in Cheese Bread – Easy Cheesy Quick Bread?
All-Purpose Flour: The foundation of the bread, providing the structure and body. Regular flour does the job perfectly here.
Baking Powder: This is what helps the bread rise without any yeast. It gives the loaf that nice lift and soft texture.
Salt: Just a bit to bring out the flavors. It balances the richness of the cheese.
Sugar: Not too much—just enough to add a hint of sweetness and help the bread brown nicely.
Eggs: These bind everything together and help with the bread’s structure.
Milk: Adds moisture and helps blend all the ingredients smoothly. I usually go for whole milk, but low-fat works too.
Vegetable Oil or Melted Butter: This adds richness and moisture. Butter gives it a more savory depth, but oil works great if you want it lighter.
Shredded Cheese: The star! Cheddar is my go-to, but feel free to use your favorites or even a blend.
Optional Add-Ins: Chopped herbs (like chives or parsley), garlic powder, or even a handful of chopped olives if you’re feeling adventurous.
Is Cheese Bread Good for You?
In moderation, absolutely! This quick bread may be rich and cheesy, but it also delivers a good dose of calcium and protein, thanks to the cheese and milk.
Cheese: A great source of calcium and protein, which helps support bone health and keeps you feeling full longer.
Eggs: Full of nutrients, including high-quality protein, vitamin B12, and choline.
Milk: Rich in calcium and vitamin D, essential for strong bones and overall health.
Of course, this is more of a comfort food than a low-calorie snack, but it’s all about balance. You can enjoy a warm slice with a hearty soup or salad for a satisfying meal. Just be mindful with portion size and savor every bite!
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 2 large eggs
– 1 cup milk
– 1/4 cup vegetable oil or melted butter
– 1 1/2 cups shredded cheese (cheddar or a blend)
– Optional: chopped herbs, garlic powder, chopped olives
Serves: 6-8 slices (but don’t be surprised if it disappears faster than that!)
How to Make Cheese Bread – Easy Cheesy Quick Bread
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Preheat the Oven
First things first—preheat your oven to 350°F (175°C). Grease a standard loaf pan with a little butter or line it with parchment paper for easy removal. -
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. This dry base sets the stage for a light and fluffy loaf. -
Whisk the Wet Ingredients
In another bowl, beat the eggs lightly. Add the milk and your choice of oil or melted butter. Stir until well combined. -
Combine Wet and Dry Ingredients
Slowly pour the wet ingredients into the bowl with the dry mix. Gently stir everything together until just combined. Don’t overmix—it’s totally fine if the batter is a little lumpy. Overmixing will make the bread tough, and we want it soft and tender. -
Fold in the Cheese and Extras
Add the shredded cheese and any optional ingredients like chopped herbs or garlic powder. Use a spatula to fold everything in gently. The batter should be thick but scoopable. -
Pour into the Pan
Transfer the batter into the prepared loaf pan. Use the back of a spoon to smooth out the top. If you’re feeling fancy, sprinkle a little extra cheese on top for a golden, bubbly crust. -
Bake to Perfection
Place the loaf in the preheated oven and bake for 45 to 50 minutes. It’s done when the top is golden brown and a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely tent it with foil during the last 10 minutes. -
Cool and Slice
Let the bread cool in the pan for about 10 minutes, then remove it and transfer it to a wire rack to cool completely. Trust me, the hardest part is waiting, but it’s worth it!
Pro Tips for a Perfect Cheese Bread
– Don’t skip the sugar. It helps balance the saltiness of the cheese and brings out that beautiful golden top.
– Use freshly shredded cheese if possible. Pre-shredded cheese often has added starches that can affect texture.
– Room temperature eggs and milk blend more smoothly with the flour and help the bread rise evenly.
– Store leftovers in an airtight container. You can refrigerate for up to 3 days or freeze slices for a quick snack later.
Tasty Variations You’ll Love
– Herb & Cheese Twist: Add a teaspoon of Italian seasoning or fresh chopped parsley for an herby aroma.
– Garlic Lover’s Bread: Mix in a teaspoon of garlic powder or minced garlic. It takes the flavor up a notch!
– Cheddar Jalapeño Bread: Add diced jalapeños for a spicy kick. Great with chili!
– Cheesy Olive Loaf: Fold in chopped black or green olives. Salty, savory, and absolutely irresistible.
Cheese bread isn’t just a recipe—it’s a feeling. It’s the kind of baking that makes your kitchen smell incredible and your heart a little fuller. You can pair it with just about anything or let it shine all on its own. I love it warm from the oven with a slather of butter or next to a bowl of hot tomato soup. However you enjoy it, I know this cheesy quick bread is going to earn a permanent spot in your baking rotation.
How to Make Cheese Bread – Easy Cheesy Quick Bread
-
Preheat the Oven
I always start by preheating the oven to 350°F (175°C). That way, it’s ready when I am. I grease a standard loaf pan or line it with parchment paper. Trust me, this step saves you from stuck bread later! -
Mix the Dry Ingredients
In a big bowl, I whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of sugar. These pantry staples create a perfect base for soft, tender bread. -
Prepare the Wet Ingredients
In a separate bowl, I beat 2 large eggs, pour in 1 cup of milk, and stir in 1/4 cup of vegetable oil or melted butter. The combo of eggs and milk adds richness while the oil keeps everything moist. -
Bring It All Together
Then, I combine the wet and dry mixtures. I stir gently—just until no dry patches remain. Don’t overmix! That’s the secret to keeping the bread light and fluffy. -
Add the Cheese and More
Now for the best part—I fold in 1 1/2 cups of shredded cheese. Sometimes I go classic with cheddar, other times I mix in mozzarella or a little parmesan. I also toss in extras like fresh parsley, a dash of garlic powder, or even some chopped green onions. It depends on my mood! -
Get Ready to Bake
I pour the thick batter into the loaf pan and smooth the top. For a crispy cheesy crust, I sprinkle a bit more shredded cheese on top before it goes into the oven. -
Bake It Up
Into the oven it goes for 45 to 50 minutes. I always check it around the 45-minute mark with a toothpick—if it comes out clean, it’s done! If the top browns too fast, a loose piece of foil helps prevent burning. -
Cool and Slice
Once baked, I let it cool in the pan for about 10 minutes. Then I lift it out and let it cool completely on a wire rack. Though honestly, I usually slice off a warm piece right away because the smell is just too tempting!
Tips to Make It Even Better
– Freshly shredded cheese melts more smoothly than pre-shredded varieties with anti-caking agents.
– A bit of sugar really does balance things out and enhances that golden color on top.
– Room temperature ingredients mix better and give the bread a more even rise.
– Store leftovers properly in an airtight container to keep the bread soft and moist.
Fun Variations to Try
– Jalapeño Cheddar: Add finely chopped jalapeños for heat. A little spicy kick really complements the cheese.
– Mediterranean Vibes: Fold in chopped sun-dried tomatoes and olives with a sprinkle of oregano.
– Savory Breakfast Loaf: Stir in cooked turkey bacon bits and serve with scrambled eggs.
– Cheese Explosion: Mix two or three cheeses like cheddar, Swiss, and provolone for a complex flavor.
Whether you’re enjoying a warm slice with breakfast, pairing it with a hearty soup, or snacking on it just because, this cheese bread is pure comfort. It’s one of those recipes I find myself coming back to again and again. It’s quick, easy, and never fails to satisfy. Baking it makes the whole kitchen smell like a dream, and everyone always comes back for seconds. So grab your mixing bowl and let’s get baking!
Frequently Asked Questions
1. Can I use a different type of flour for this cheese bread?
Yes, absolutely. While I usually stick to all-purpose flour for its reliable texture, you can try whole wheat flour if you want a heartier loaf. Just keep in mind that whole wheat flour absorbs more liquid, so you may need to add a splash of extra milk to keep the batter moist. Gluten-free flour blends work too—just make sure they contain xanthan gum for structure.
2. What cheeses work best in this recipe?
Cheddar is my go-to because of its sharp, bold flavor that melts beautifully. However, this recipe is really flexible. Mozzarella gives it a softer stretch, parmesan adds a salty kick, and pepper jack is great if you like a bit of spice. I often mix two kinds for extra depth. Just make sure the cheese is shredded for even distribution.
3. How do I store the leftovers?
To keep the bread fresh, I wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. If I plan to keep it longer, I refrigerate it—it lasts about a week that way. For even longer storage, I slice it and freeze the pieces. When I want a quick snack, I just toast a slice straight from the freezer.
4. Why did my bread turn out dry or dense?
Dry or dense cheese bread usually comes from overmixing the batter or baking it too long. I always mix the batter just until the ingredients are combined—lumps are totally okay. Also, oven temperatures can vary, so it helps to check for doneness a few minutes before the recommended bake time. A toothpick should come out with just a few crumbs, not wet batter.
This cheese bread might be easy to make, but these little tips make a big difference in turning a simple loaf into a warm, cheesy masterpiece. If you’re new to baking quick breads, this is a great place to start. And if you’re a seasoned pro, you’ll still love its comforting simplicity.
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Cheese Bread – Easy Cheesy Quick Bread
- Total Time: 60 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
This Cheese Bread is the ultimate quick bread recipe for anyone who loves warm, savory, cheesy goodness straight from the oven. With no need for yeast or rising time, this easy cheesy bread comes together fast and delivers big on flavor. Whether you serve it with soup, salad, or enjoy it on its own, it’s bound to become a go-to favorite in your kitchen.
Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon paprika (optional)
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1 1/2 cups shredded sharp cheddar cheese
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1 1/4 cups milk (any kind you prefer)
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1/4 cup plain yogurt or sour cream
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1/4 cup unsalted butter, melted
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1 large egg
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and paprika.
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Add the shredded cheddar cheese and toss it lightly with the flour mixture to coat.
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In another bowl, whisk together the milk, yogurt (or sour cream), melted butter, and egg until well combined.
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Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
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Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
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Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.
Notes
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For extra cheesiness, sprinkle more cheddar on top before baking.
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You can mix in herbs like chives or parsley for a fresh flavor boost.
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Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
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This bread also freezes well—slice before freezing for easy reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes