This savoury loaf brings together the sharp, tangy bite of cheddar cheese and the warm heat of coarse black pepper in a quick-bread format that doesn’t require yeast or long rising times. It’s perfect for serving alongside soups, stews, salads or just slicing warm with butter. The flavour is bold without being overwhelming, and you can have a loaf on the table in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 cup (about 120 g) grated sharp cheddar cheese
1 tablespoon granulated sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 cup (240 ml) buttermilk
⅓ cup (80 g) melted butter
2 large eggs
Directions
Preheat your oven to 350 °F (175 °C). Grease or lightly butter a 9 × 5-inch loaf pan (or an 8×4-inch pan for a slightly taller loaf).
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt and coarsely ground black pepper. Then stir in the grated sharp cheddar until it’s evenly distributed.
In a separate bowl, whisk together the buttermilk, melted butter and eggs until smooth.
Pour the wet mixture into the bowl with the dry ingredients and stir just until the batter is moistened. Be careful not to over-mix — a few lumps are fine.
Transfer the batter into the prepared loaf pan, smoothing the top gently.
Bake in the preheated oven for about 35 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then turn it out onto a wire rack to cool slightly (it’s best served warm).
Slice and serve warm, optionally with butter.
Servings and timing
This recipe yields one loaf, which can serve approximately 8 to 10 slices depending on how thick you slice it.
Preparation time: ~10 minutes
Baking time: ~35 to 45 minutes
Total time: ~45 to 55 minutes
Variations
Add ½ teaspoon garlic powder or ½ teaspoon dried onion flakes for extra savoury depth.
Substitute half the cheddar with a smoked cheddar or gouda to introduce a smoky flavour.
Stir in some chopped fresh herbs like rosemary or thyme for an herbal note.
For a spicy kick, add a finely chopped jalapeño (seeded if you prefer milder heat) into the batter.
Use plain yoghurt or sour cream instead of buttermilk if that’s what you have on hand.
Storage/Reheating
Store any leftover bread in an airtight container at room temperature for up to 1 day. For longer storage, wrap it tightly and refrigerate for up to 2-3 days. To reheat, you can slice and toast individual pieces, or wrap the loaf in foil and warm in a 350 °F (175 °C) oven for 10-12 minutes until warmed through.
FAQs
What makes this a “quick bread”?
A quick bread is leavened with chemical leavening agents (like baking powder or baking soda) rather than yeast. This means you can mix the batter and bake it immediately without waiting for rising.
Can I use regular milk instead of buttermilk?
Yes — buttermilk contributes acidity which reacts with the baking soda to give a lighter texture. If you use regular milk, you can add 1 tablespoon of lemon juice or vinegar to the milk, let it sit a minute, and then use it as a buttermilk substitute.
Can I use pre-shredded cheddar cheese?
Yes, you can. Grating your own gives a fresher texture and flavour, but pre-shredded cheese works fine.
How do I make sure the bread doesn’t over-brown on top?
If the loaf is browning too quickly but isn’t done in the centre, loosely cover the top with aluminium foil for the remaining baking time.
Can I freeze this bread?
Yes — once completely cooled, wrap the loaf or slices tightly in plastic wrap and then aluminium foil or place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature, then reheat as needed.
Does the bread need to be served warm?
It’s best served warm because the cheddar is still slightly melty and the flavours are most vivid. But it also tastes good at room temperature. If cold, toast or warm it before serving for best texture.
What can I serve this bread with?
This bread pairs wonderfully with soups (especially creamy ones like potato or broccoli), stews, salads, or simply with butter as a savoury snack. It also makes good sandwich slices when toasted.
Can I make this into muffins instead of a loaf?
Yes — divide the batter into a greased muffin tin (about 12-regular size muffins). Reduce baking time to about 20-25 minutes and check with a toothpick.
What if I don’t have baking soda?
If you don’t have baking soda, you’ll need to increase the baking powder slightly (for example, an additional ½ teaspoon) and skip the soda — though you may lose a little of the lift and texture.
Can I reduce the black pepper if I prefer milder flavour?
Absolutely. You can reduce the black pepper to ¼ teaspoon if you prefer a gentler background heat. Conversely, you can increase it if you love pepper.
Conclusion
This black pepper and cheddar quick bread is a deliciously savoury loaf that comes together quickly and delivers a flavour punch. Whether you serve it with soup, slice it warm for buttered toast, or pack it as a snack, it’s versatile and satisfying. With minimal fuss and plenty of character, this is one bread recipe you’ll turn to again and again.
This savoury quick bread is loaded with sharp cheddar and a bold hit of black pepper. No yeast required, and it bakes up in under an hour—perfect for serving warm with soups, salads, or on its own.
Ingredients
2 cups all-purpose flour
1 cup (about 120 g) grated sharp cheddar cheese
1 tablespoon granulated sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 cup (240 ml) buttermilk
⅓ cup (80 g) melted butter
2 large eggs
Instructions
Preheat your oven to 350°F (175°C). Grease or butter a 9×5-inch loaf pan (or an 8×4-inch pan for a taller loaf).
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and black pepper. Stir in the grated cheddar until evenly distributed.
In another bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
Pour the wet ingredients into the dry and stir just until moistened. Do not overmix.
Transfer the batter into the prepared pan and smooth the top.
Bake for 35–45 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with moist crumbs.
Cool in the pan for 10–15 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Best served warm with butter, but also great at room temperature or toasted.
If browning too fast, loosely cover with foil during the last 10 minutes of baking.
You can substitute plain yogurt or sour cream for buttermilk if needed.
Freeze leftovers tightly wrapped for up to 2 months.
Makes excellent muffins—bake at 350°F for 20–25 minutes.
