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Golden homemade cheddar bread recipe loaf on parchment paper with melted cheese pockets, rustic and imperfect on a white kitchen counter, overhead view.

Cheddar Bread Recipe

A golden, cheesy, and savory quick bread loaded with sharp cheddar pockets — tender inside, crusty outside, and ready in under an hour. Perfect with soups, chili, or just warm with butter.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Bread, Side Dish, Snack
Cuisine: American, Comfort Food
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour provides structure
  • 1 tablespoon baking powder quick bread rise
  • 1 teaspoon salt enhances flavor
  • ½ teaspoon garlic powder savory depth
  • ¼ teaspoon black pepper gentle kick
  • 2 cups sharp cheddar cheese, shredded freshly grated for best melt
  • 1 ¼ cups buttermilk adds tanginess; or milk + lemon
  • ⅓ cup melted butter richness and golden crust
  • 2 large eggs room temperature
  • 2 tablespoon honey balances savory flavors
  • 2 tablespoon fresh chives, chopped optional
  • 1-2 jalapeños, diced optional, for spice
  • 1 teaspoon dried herbs rosemary or thyme, optional

Equipment

  • 1 9x5 inch loaf pan greased or lined with parchment
  • 2 Large mixing bowls one for dry, one for wet ingredients
  • 1 Box grater shred cheddar from a block for best melting
  • 1 Whisk for mixing dry and wet ingredients
  • 1 Wooden spoon for folding batter without overmixing
  • 1 Cooling rack for air circulation after baking

Method
 

  1. Preheat oven to 375°F (190°C). Grease or line loaf pan.
  2. Whisk flour, baking powder, salt, garlic powder, and pepper.
  3. Fold in 1 ½ cups cheddar. Reserve ½ cup for topping.
  4. In another bowl, whisk buttermilk, butter, eggs, and honey.
  5. Combine wet and dry, fold gently until just mixed.
  6. Add optional chives, jalapeños, or herbs.
  7. Transfer batter to loaf pan, top with reserved cheddar.
  8. Bake 45–50 minutes until golden and springy in center.
  9. Cool 10 minutes in pan, then on rack before slicing.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.