This savory loaf uses baking powder rather than yeast, so the batter goes straight into the oven after mixing. Shredded cheddar and garlic powder flavor the bread. Stir the wet and dry ingredients together gently to keep the loaf from becoming dense.
Recipe Details
- Oven: 350°F (175°C)
- Bake: about 45–50 minutes; loaf pan size affects timing
- Use a loaf pan with enough room for the batter to rise
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 1/2 cups shredded cheddar cheese
- 1 cup milk
- 1 large egg
- 2 tablespoons butter, melted and slightly cooled
- A little butter or cooking spray, for the pan
How to Make Cheddar Garlic Quick Bread
Prepare the oven and pan
Heat the oven to 350°F (175°C). Grease a suitable loaf pan, leaving room above the batter for rising.
Mix the dry ingredients
Whisk the flour, baking powder, sugar, garlic powder and salt together. Stir in the shredded cheddar.
Combine the wet ingredients
Whisk the milk, egg and melted, slightly cooled butter in a separate bowl.
Mix and bake
Add the wet mixture to the dry ingredients and stir just until no dry flour remains. Transfer to the pan and spread evenly. Bake for about 45–50 minutes, until golden and a tester in the center shows no wet batter. Melted cheese may leave a cheese streak, so check the surrounding bread crumb.
Cool and slice
Cool in the pan on a rack until firm enough to handle, then gently remove and allow to cool before slicing. Cutting a very hot loaf can compress the crumb.
Tips and Common Mistakes
- Measure the baking powder carefully and check that it is fresh.
- Avoid prolonged beating after adding flour.
- Cool the melted butter slightly before mixing with the egg.
- If the top browns before the center finishes, cover loosely with foil and continue checking.
- The source gives no exact pan dimensions; verify center doneness rather than relying on color alone.
Storage and Make-Ahead Tips
Wrap the cooled loaf or keep it in a covered container in the refrigerator and use within 3–4 days. Rewarm slices gently for a softer texture. Freeze portions for longer storage.
Frequently Asked Questions
Does this bread need a rise?
No. It uses baking powder, so bake the mixed batter promptly.
Why is the bread dense?
Overmixing, inactive baking powder or an underbaked center can affect the crumb. Stir gently and check the middle.
Can melted cheese make the tester look wet?
Yes. A melted cheese streak differs from raw batter; check the bread crumb in more than one spot.