Tangy Buttermilk Cheese Bread
Treat your taste buds to the irresistible flavor of Tangy Buttermilk Cheese Bread—a perfect blend of sharp cheddar, rich buttermilk, and buttery goodness. This quick and easy recipe combines the tangy depth of buttermilk with the savory punch of shredded sharp cheddar cheese for a loaf that’s soft, moist, and just the right amount of indulgent. Optional hints of garlic powder and dried parsley elevate each bite, making it a versatile choice for pairing with soups, stews, or enjoying on its own. With just 15 minutes of prep time and the simple magic of a one-bowl mix, this golden-hued bread fits seamlessly into any busy schedule. Whether served warm or at room temperature, this crowd-pleaser is sure to become a go-to favorite in your recipe collection. Perfect for a cozy brunch or as a dinner side, this recipe is a must-try for lovers of cheesy homemade bread.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1.5 cups shredded sharp cheddar cheese
- 1.25 cups buttermilk
- 1 unit large egg
- 0.25 cups unsalted butter, melted
- 1 teaspoon dried parsley (optional)
- 0.5 teaspoon garlic powder (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
Stir in the shredded sharp cheddar cheese, making sure it is evenly distributed throughout the dry ingredients.
In a medium bowl, whisk together the buttermilk, large egg, and melted unsalted butter until well combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients together with a spatula until just combined. Do not overmix.
If desired, stir in the dried parsley and garlic powder for added flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This bread is excellent on its own or with a spread of butter.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 5827 mg | 253% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 40.8 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1643 mg | 126% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 774 mg | 16% | |
*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.
