Tulo

Cheddar Cheese Bread Recipe

Two full cups of sharp cheddar, folded into the batter and scattered on top, melt into pockets throughout the crumb and form a crisp, browned cheese crust on the surface. Baking powder instead of yeast means no proofing time, so the whole loaf comes together in one bowl in under 15 minutes of hands-on work.

Prep
15 min
Cook
55 min
Total
70 min
Servings
10

Ingredients

Servings10
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1 tbsp sugar
  • 2 cups sharp cheddar cheese, shredded, divided
  • 2 large large eggs
  • 1 cup whole milk
  • 4 tbsp unsalted butter, melted and cooled
  • 1/2 tsp black pepper, freshly ground

Nutrition per serving

Calories
258
Protein
10g
Carbs
22g
Fat
14g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper for easy removal.
  2. 2In a large bowl, whisk together the flour, baking powder, salt, sugar, and black pepper.
  3. 3In a separate bowl, whisk the eggs, milk, and melted butter until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined, a few streaks of flour are fine.
  5. 5Fold in 1 1/2 cups of the shredded cheddar, distributing it evenly through the batter without overmixing.
  6. 6Scrape the batter into the prepared pan and smooth the top. Scatter the remaining 1/2 cup cheddar over the surface.
  7. 7Bake for 50-55 minutes, until the top is deeply golden and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
  8. 8Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment sling and cool on a rack for at least 20 minutes before slicing.

Tips & variations

  • Use a block of cheddar and shred it by hand rather than buying pre-shredded bags; pre-shredded cheese is coated in anti-caking starch that keeps it from melting as smoothly.
  • Add 2-3 tablespoons of finely chopped chives, scallions, or crumbled cooked bacon along with the cheese for a fuller flavor.
  • For a spicier loaf, mix in a finely chopped jalapeño (seeds removed) or 1/4 teaspoon cayenne with the dry ingredients.
  • Swap half the cheddar for Gruyère or Monterey Jack for a milder, meltier crumb.

Storage & reheating

Store the cooled loaf wrapped in foil or an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days since the cheese content makes it perish faster than a plain quick bread. Reheat slices in a 300°F (150°C) oven for 8-10 minutes, or in a dry skillet, to re-crisp the crust. Freeze whole or sliced, wrapped tightly in plastic then foil, for up to 2 months; thaw at room temperature before reheating.

Tips from the Tulo kitchen

  • Bring the eggs and milk to room temperature before mixing so the melted butter doesn't seize into little clumps when it hits cold liquid.
  • If the top browns too quickly in the last 10 minutes while the center is still underbaked, tent the loaf loosely with foil.

FAQ

Why did my cheese bread sink in the middle?

This usually means the loaf was underbaked or the oven door was opened too early; check for doneness with a toothpick in the very center, and avoid opening the oven before the 45-minute mark.

Can I make this cheese bread without eggs?

Two eggs can be replaced with 1/2 cup plain yogurt or buttermilk for a similar bind, though the crumb will be slightly denser and less golden.

What's the best cheese for this recipe?

Sharp cheddar gives the strongest flavor and browns well on top, but Gruyère, aged Gouda, or a cheddar-Parmesan mix all work; avoid very soft cheeses like mozzarella alone, which release too much moisture.

Can this be made as muffins instead of a loaf?

Yes. Divide the batter among 12 greased muffin cups and bake at 350°F (175°C) for 20-24 minutes, checking for a clean toothpick.