Savory Cheddar Cheesebread
Savory Cheddar Cheesebread is the ultimate comfort bake, combining rich, sharp cheddar cheese with the buttery goodness of a homemade quick bread. Perfectly flavored with optional fresh chives, this recipe is easy to make and features a tender, moist crumb thanks to tangy buttermilk and a single whisked egg. With only 15 minutes of prep and just one bowl for mixing, this no-yeast bread is ideal for busy home cooks seeking a flavorful accompaniment to soups, salads, or as a standalone snack. Golden brown crust meets cheesy pockets in every bite, making this loaf irresistibly good fresh out of the oven or toasted the next day. Whether you're hosting a gathering or cozying up at home, this savory cheddar bread will quickly become your go-to recipe for indulgence and simplicity.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 0.5 cup Unsalted butter, cold and diced
- 1.5 cups Sharp cheddar cheese, grated
- 1.25 cups Buttermilk
- 1 large Egg
- 0.25 cup Chopped chives (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easier removal.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
Add the diced cold butter to the flour mixture. Using a pastry blender or your fingertips, mix the butter into the flour until the mixture resembles coarse crumbs.
Stir in the grated cheddar cheese and chopped chives, if using, ensuring they are evenly distributed throughout the dry ingredients.
In a separate medium-sized bowl, whisk together the buttermilk and egg until thoroughly blended.
Create a well in the center of the dry ingredients and pour the buttermilk mixture into it.
Using a spatula, gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as the dough should still be slightly lumpy.
Transfer the batter into the prepared loaf pan, smoothing the top with the spatula.
Bake in the preheated oven for 40 to 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the cheesebread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely or slicing warm to serve fresh.
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 5877 mg | 256% | |
| Total Carbohydrate | 273.2 g | 99% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 28.2 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1701 mg | 131% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1166 mg | 25% | |
*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.
