Description
A warm, savory cheddar cheese quick bread that’s easy to make using pantry staples, perfect for weeknight dinners, brunch, or snacks.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1 1/2 cups shredded cheddar cheese (reserve a small handful for the top)
- 1 cup milk (whole or 2%)
- 1 large egg, beaten
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tablespoons honey (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
- In a large bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).
- Stir in the shredded cheddar gently so each piece gets lightly coated with flour. Reserve a couple of tablespoons for topping.
- In a separate bowl, whisk together the milk, beaten egg, and melted butter. Whisk in the honey if using.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; a few streaks of flour are okay.
- Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved cheese evenly over the surface.
- Bake for 45-50 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent loosely with foil if browning too much before the center is set.
- Cool in the pan for 10 minutes, then remove to a wire rack. Slice and serve warm.
Notes
For variations, consider adding jalapeños, herbs, or bacon. Store wrapped at room temperature for 2 days or in the refrigerator for up to 5 days.