No-Knead Cheddar Quick Bread Recipe for Cheesy Loaves

This cheddar cheese quick bread is a soft, golden-brown savory loaf that’s perfect any time of day. This easy, no-yeast recipe produces an artisan-style cheddar bread with sharp cheddar and Italian herbs for a flavorful homemade loaf. It’s a great beginner-friendly bread recipe that pairs perfectly with soups, salads, or as a snack on its own.

Cheddar Cheese Bread

This cheese bread recipe saves time—no yeast, no rising or proving time, and no special equipment required. It comes together in one bowl and bakes into a rich, savory loaf with a tender crumb and a golden crust.

Ingredients

• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried herbs (optional; thyme, rosemary, or Italian seasoning)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup unsalted butter, melted (or plant-based butter)
• 1/4 cup plain yogurt (or 1 large egg as a substitute)

Ingredient notes:

1. Cheddar: Freshly grated cheddar melts and flavors the bread better than pre-shredded cheese. Mix in a small amount of parmesan or pepper jack if you want a different cheese profile.
2. Yogurt: If you prefer, swap the yogurt for one large egg; the texture will be slightly different but still tender.

Step by Step Instructions

• Preheat the oven to 360°F (180°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

• Transfer: Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake: Place on the center rack and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
• Cool and slice: Allow the bread to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. Slice with a serrated knife and serve warm with garlic-herb butter or your favorite spread.

Storage Instructions

• Refrigerator: Once cool, wrap the loaf tightly in foil or place it in an airtight container. Store in the refrigerator for up to 5 days. Reheat slices in a toaster, oven, or on a skillet for best texture.
• Freezer: Wrap individual slices or the whole loaf in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature and reheat before serving.

Best Tips

• Grate your own cheddar for better melt and flavor; pre-shredded cheese often contains anti-caking agents that affect melting.
• Mix the batter only until the ingredients are incorporated. Overmixing can lead to a dense loaf.
• Measure flour correctly by fluffing, spooning into the measuring cup, and leveling off to avoid a dry crumb.
• Enhance flavor with dried herbs, garlic powder, or chili flakes for a spicy note.
• Line the loaf pan with parchment for easy removal and a clean crust edge.
• Allow the bread to cool 15–20 minutes before slicing to prevent a gummy interior.
• Full-fat milk yields a richer, softer crumb; plant-based milk works well too for a dairy-free option.

Frequently Asked Questions

Related Recipes

1. Vegetable Semolina Bread
2. Cheesy Garlic Bread

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