A Cheddar Cheese Quick Bread mixed in one bowl then baked until golden brown with a golden cheesy crust. One bite and you’ll be begging for more.
You know when cheese oozes out of a grilled cheese in the pan turning crispy and golden brown? I mean who doesn’t want a piece of that, right? Well that’s exactly what you get with this cheddar cheese bread. The cheese oozes out from baking and browns to form a cheesy crunch on the bread crust. Not to mention how the diced cubes of cheese sprinkled on top melts into pools while baking – turning an orange brown that only a cheese lover could understand.
Now let’s talk about the inside. Little cubes of cheese are mixed throughout the dough ensuring that every bite is worth the calories. What’s better is that the dough is mixed in one bowl, takes only a few minutes, and then it’s poured into a loaf pan to bake for an hour. There’s no kneading, rising, or waiting until it’s completely cooled. You should wait, but who are we kidding?
I dice the cheese rather than shred because the shredding melts the cheese into the bread where as dicing creates little pools of cheese. I find the little cubes provide a better and more intense flavor with each bite. A pinch of cayenne is added to give it a touch of heat, taking this bread from good to phenomenal.
This is a quick bread that also disappears quickly. You can eat this as is, use slices to make the ultimate, double grilled cheese, or toast it to warm up the little pools within so they’re just gooey enough without leaking. If you’re lucky, they’ll turn crispy. Oh my goodness this is some good stuff here.
This is perfect for breakfast with some eggs, perfect with soup, perfect as a snack, and perfect to make sandwiches. You’re gonna love this cheddar cheese bread. Oh my freaking head! You’re gonna love this cheddar bread!
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Life is too short for mediocre food.
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Cheddar Cheese BreadPrint Recipe Pin Recipe
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon cayenne*
- 8 ounces cheddar cheese diced and divided
- 1 (12 ounce) can club soda or seltzer water or 1 1/2 cups
- 4 tablespoons butter melted
- Preheat oven to 375 degrees.
- Butter a 9x5 loaf pan and set aside.
- In a large mixing bowl, whisk the flour, baking powder, and salt. Stir in most of cheese leaving about 1/2 cup for topping.
- Add 2 tablespoons of melted butter and all of the club soda. Mix with a spatula just until combined. Batter will be lumpy and dense.
- Pour batter into prepared loaf pan and spread out with the spatula. Don't smooth the top. We want a bumpy top because those bumps will become crispy delicious bits.
- Pour the remaining melted butter over the top. It’s a good idea to place the loaf pan on top of a baking sheet just in case the butter oozes out during baking.
- Bake for 1 hour.
- Because some of the cheese melts out during baking, you may need to run a knife along the edges for the bread to come out. Turn out bread onto a cooling rack and let cool.