Cheesy Bread

There’s something almost magnetic about a loaf of cheesy bread pulled hot from the oven — the buttered aroma curling into the air, a golden crust that yields to a warm, tender crumb, and pockets of molten cheese stretching with each slice. One bite brings a comforting saltiness and the mellow, savory richness of cheddar that makes even hurried mornings feel indulgent. This recipe is perfect for cozy weekend breakfasts, an easy side for dinner parties, or a grab-and-go snack when you need a little comfort. If you enjoy variations on this theme, you might also like this similar Cheesy Bread recipe to compare textures and mix-ins.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 8 slices (1 loaf)
Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights

Estimated nutrition per serving (1 of 8 slices). Nutritional values were calculated from standard ingredient data and verified against USDA FoodData Central and general nutrition guidance from the Mayo Clinic for portion framing.

Calories: ~245 kcal
Protein: ~8.4 g
Carbohydrates: ~24.6 g
Fat: ~12.3 g
Saturated Fat: ~6.5 g (from cheese and butter)
Fiber: ~0.9 g
Sodium: variable (dependent on salt and cheese — approx. 350–500 mg)

Note: These are estimates for guidance only. For personalized dietary needs or medical conditions, consult a registered dietitian or your healthcare provider (sources: USDA FoodData Central; Mayo Clinic).

Why You’ll Love It

Irresistible flavor: Melty cheese folded into a tender, slightly crumbly loaf satisfies both savory cravings and comfort-food instincts.
Crowd-pleasing: It’s a simple recipe that scales up easily and pairs with soups, salads, or brunch spreads — ideal for casual gatherings.
Speed and simplicity: With straightforward pantry ingredients and a single loaf pan, you’ll have fresh bread in under 45 minutes.
Nostalgic warmth: The warm, cheesy aroma evokes kitchen memories and makes weekday dinners feel special.

Step-by-Step Instructions

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup shredded cheese (about 4 oz / 113 g; cheddar or a mix of cheddar + mozzarella)
1/4 cup (56 g) melted butter
1 cup (240 ml) milk (whole milk recommended for richness; 2% also fine)
1 large egg

Optional ingredients and substitutions

1–2 tablespoons chopped fresh chives or green onions (for brightness)
1/2 teaspoon garlic powder or 1 clove minced garlic (for extra savoriness)
Swap part or all of the all-purpose flour for 1:1 gluten-free flour blend (expect slightly different texture)
For lower fat: use reduced-fat cheese and 2% milk; flavor and crumb will be leaner
To make it vegetarian-friendly but keep richness: choose vegetarian-friendly cheese (microbial rennet)

Directions

Preheat your oven to 375°F (190°C). Grease a standard loaf pan (8½ × 4½ inches) or line with parchment.
In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
Stir in the shredded cheese so it’s coated lightly with flour (this helps prevent sinking).
In another bowl, whisk together the melted butter, milk, and egg until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing — a few small lumps are fine.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a little extra cheese on top if desired.
Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 5–10 minutes, then transfer to a wire rack. Slice and serve warm.

Practical tips

Avoid overmixing to prevent a dense, tough crumb — stir until ingredients are just incorporated.
If you’re unsure about doneness, look for a golden top and test the center with a toothpick: it should not be wet batter.
For extra-crispy crust, brush the top with a tiny bit of melted butter in the last 5 minutes of baking.

Best Pairings

Serve slices warm with a pat of butter or herbed compound butter.
Pair with a bowl of tomato soup or a simple green salad for a balanced meal.
Offer as part of a brunch spread alongside scrambled eggs, roasted tomatoes, and fresh fruit.
For a hearty snack, top with sliced ham or roast turkey and a smear of grainy mustard.

If you enjoy bread-and-baked-dish contrasts, check out this sweet counterpart, an Amish apple fritter bread that makes a lovely follow-up for brunch menus.

Storing Leftovers

Room temperature: Store cooled slices wrapped tightly in plastic wrap or in an airtight container for up to 2 days. Keep in a cool, dry place away from direct sunlight.
Refrigeration: For longer freshness, refrigerate for up to 5 days. Reheat gently to restore softness — a quick toast or 15–20 seconds in the microwave works well.
Freezer: Wrap tightly in plastic and foil or place in a freezer-safe bag; freeze for up to 2 months. Thaw overnight in the fridge or at room temperature and reheat in a low oven (300°F / 150°C) for 10–15 minutes to refresh.

Chef’s Advice

Cheese selection: A sharper cheddar gives bold flavor; a milder cheddar or half mozzarella gives gooey stretch. Mixing cheeses creates complexity.
Cheese distribution: Toss shredded cheese in flour before adding wet ingredients — this helps keep the cheese suspended evenly in the batter.
Texture cues: The crumb should be tender with a slight chew from the cheese. If the loaf seems gummy in the center after cooling, it likely needed a few more minutes in the oven.
Pan size matters: Use the recommended loaf pan size — a smaller or larger pan will change bake time and final texture.

Creative Twists

Savory herb & garlic: Add 1 tablespoon chopped fresh rosemary or thyme and 1/2 teaspoon garlic powder to the dry mix. Top with flaky sea salt before baking.
Jalapeño-cheddar kick: Fold in 1–2 finely chopped jalapeños (seeds removed for milder heat) and a cup of sharp cheddar for a spicy variant.
Gluten-free option: Use a high-quality 1:1 gluten-free flour blend with xanthan gum; allow the batter to rest 10 minutes before baking for better hydration. Increase bake time by 3–5 minutes and check doneness.
Vegan adaptation: Use plant-based milk, vegan butter, a flax "egg" (1 tbsp ground flax + 3 tbsp water), and vegan shredded cheese — texture and melt will vary, but flavor remains comforting.

All Your Questions Answered

Q: Can I substitute yogurt or sour cream for some of the milk?
A: Yes — replace up to 1/2 cup of the milk with plain yogurt or sour cream for a tangier, moister loaf; reduce liquid slightly if batter becomes too thick.

Q: My bread sank in the middle. What went wrong?
A: Common causes are underbaking, overmixing (too much gluten development), or opening the oven door early. Ensure even mixing and bake until a toothpick comes out clean.

Q: Can I shred my own cheese?
A: Absolutely. Block cheese melts better than pre-shredded varieties (which often contain anti-caking agents). Shred and measure 1 cup for best melt.

Q: How can I make this healthier?
A: Use part whole-wheat flour (start with substituting 1/2 cup), choose reduced-fat cheese, and use 2% milk. Note texture and flavor will be slightly different.

Q: How do I reheat slices without drying them out?
A: Wrap in foil and warm at 300°F (150°C) for 10–12 minutes, or microwave briefly (15–25 seconds) with a damp paper towel over the slice to retain moisture.

Conclusion

I hope this Cheesy Bread becomes a go-to in your kitchen — quick to mix, comforting to eat, and endlessly adaptable. If you want a slightly different take on cheesy-loaf textures and ideas, explore this classic Cheesy Bread Recipe – Chelsea’s Messy Apron for inspiration. For another homestyle loaf that leans sweet and spiced, take a look at this Cheesy Bread | an Oldie but a Goodie – Jenny Steffens Hobick.

Try the recipe, leave a note about your favorite variation, and share a photo — I’d love to hear how yours turns out.