Onion Cheddar Quick Bread
Elevate your bread game with this savory and aromatic Onion Cheddar Quick Bread! Perfectly combining the rich flavors of caramelized onions, sharp cheddar cheese, and a hint of garlic and paprika, this recipe delivers a moist, golden loaf that's bursting with mouthwatering goodness. With no yeast required and a quick 20-minute prep time, this effortless quick bread comes together in one bowl for easy cleanup. Ideal as a side dish for soups, stews, or hearty salads, or simply enjoyed on its own, this cheesy delight is sure to become a household favorite. Garnish with a touch of fresh parsley for an optional pop of color and freshness. Whether for a casual family meal or a cozy weekend baking project, this recipe will add a warm, comforting touch to your table.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium (finely chopped) Yellow onion
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1.5 cups (shredded) Sharp cheddar cheese
- 1 cup Whole milk
- 2 whole Large eggs
- 0.25 cup Olive oil
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a skillet over medium heat, melt the butter. Add the finely chopped onion and sauté until golden and caramelized, about 7-10 minutes. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, salt, garlic powder, and paprika.
Stir in the shredded cheddar cheese and caramelized onions, ensuring they are evenly distributed throughout the dry ingredients.
In a separate bowl, whisk together the milk, eggs, and olive oil until fully combined.
Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. Avoid overmixing to prevent a dense bread.
If using fresh parsley, fold it into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 29.7 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1641 mg | 126% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
