Description
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
