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Easy Cheddar and Parmesan Quick Bread
Crispy on the outside with a deeply golden Parmesan crust, this savory loaf is packed with rich, melted cheddar cubes in every slice. It's a no-knead, yeast-free bread that relies on baking powder for a beautiful lift, meaning you won't spend hours waiting for dough to rise. The tender crumb pairs beautifully with a warm bowl of soup or a fresh green salad. You'll love how easily the thick batter mixes up in just a few minutes.
Ingredients
- 3 ounces Parmesan cheese, shredded (1 cup)
- 2½ cups (12½ ounces) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon pepper
- 4 ounces extra-sharp cheddar cheese, cut into ½-inch cubes (1 cup)
- 1 cup whole milk
- ½ cup sour cream
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg, lightly beaten
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with vegetable oil spray, then sprinkle ½ cup Parmesan evenly in bottom of pan.
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit. Grease an 8.5 by 4.5-inch loaf pan and sprinkle half a cup of shredded Parmesan evenly across the bottom.
- 2Whisk the flour, baking powder, salt, cayenne, and black pepper together in a large bowl. Stir in the cubed cheddar with a rubber spatula until the cheese pieces are fully coated. Coating the cheese in flour prevents it from sinking to the bottom during baking.
- 3Whisk the whole milk, sour cream, melted butter, and lightly beaten egg in a separate medium bowl until smooth.
- 4Pour the wet ingredients into the flour mixture. Fold everything together gently just until combined. Don't overmix the heavy, thick batter, or the bread will turn out tough.
- 5Scrape the batter into the prepared loaf pan, pushing it to the edges and smoothing the top. Sprinkle the remaining half cup of Parmesan cheese evenly over the surface.
- 6Bake for 45 to 50 minutes, rotating the pan halfway through. The bread is done when the top is deep golden brown and a toothpick inserted into the center comes out clean.
- 7Let the loaf cool in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let it rest on the rack for another 45 minutes to set before slicing.
Notes
- Variation: Swap the cheddar for Gruyere and fold cooked bacon and sauteed onions into the batter.
- Muffins: You can divide this batter into a greased muffin tin to make 12 savory cheese muffins. Bake for 18 to 22 minutes, checking early for doneness.
- Storage: Keep leftover bread tightly wrapped at room temperature for up to 3 days, or freeze slices in an airtight container for up to a month.