Quick Cheese Bread

5 from 5 votes

A loaf of simple quick bread, no yeast, comes together quickly, and loaded with pockets of cheese, and has a cheesy crust.

Prep Time30

Cook Time45

Cooling Time3

Total Time4 15

Course: Bread

Cuisine: American

Keyword: cheese bread, quick bread

Servings:

Calories: 228kcal

Ingredients

1 cup Parmesan Cheese shredded or grated fine.
2.5 cups All-Purpose Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1/8 teaspoon Pepper
1/8 Cayenne Pepper
1 cup Whole Milk
1/2 cup Sour Cream
1/2 cup Sharp Cheddar Cheese chunks
1/2 cup White Cheddar Cheese chunks
3 Tablespoons Butter melted
1 Large Egg

Instructions

Preheat oven to 350 degrees F. Making sure the oven rack is in the middle-position.
Grease a loaf pan (8.5 inches x 4.5 inches), and sprinkle half the parmesan cheese (1/2 cup) into the bottom.
In a large bowl, whisk together flour, baking powder, salt, pepper, and cayenne pepper, together. Set aside.
In a separate bowl, whisk together milk, sour cream, melted butter, and egg.
Pour the wet ingredients into the dry, and use a rubber spatula to fold the wet mixture into the dry/flour mixture, until just combined. The batter will be thick and heavy, do not over-mix.
Pour the batter into the prepared pan and use the spatula to smooth the top.
Sprinkle with the rest of the parmesan cheese evenly over the top.
Bake in the preheated oven for 45-50 minutes, until a skewer inserted into the pan comes out clean. Check twice if needed, since you might hit a cheese pocket.
Let the loaf cool for 15 minutes. Then remove from pan to a cooling rack, and let cool about 3 hours before serving.

Notes

*Do not over-mix the bread or it will not rise well and will be tough and squat.
**Use chunks of cheese, rather than shredded cheese to get those lovely little pockets of cheese throughout the bread.
***Let loaf cool completely before slicing, otherwise it might be gummy or soggy, with a bad texture.

Nutrition