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There is no yeast, no kneading and no rise time for this Quick Cheese Bread but there is plenty of cheese!
Why You’ll Love This Recipe
This Quick Cheese Bread is full of cheese goodness. There is cheese in the middle, cheese on top and cheese on the bottom and the bread comes together quickly..
There is nothing more satisfying than cutting into a warm loaf of bread and seeing gooey, delicious cheese inside!
Ingredients Needed
- Parmesan Cheese
- All-Purpose Flour
- Baking Powder
- Cayenne Pepper
- Salt
- Pepper
- Sharp Cheese
- Whole Milk
- Butter
- Egg
- Sour Cream
How to Make Quick Cheese Bread
- Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle half of the Parmesan cheese evenly in bottom of pan
- Whisk flour, baking powder, cayenne, salt, and pepper in a bowl to combine
- Mix in cheddar cheese cubes using a rubber spatula, breaking up clumps, until cheese is coated with flour.
- Whisk together milk, melted butter, egg, and sour cream in a medium bowl.
- Gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not over mix.
- Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula.
- Sprinkle remaining Parmesan evenly over surface.
- Place pan on the middle rack of the oven.
- Bake at 350 degrees F until deep golden brown and toothpick inserted into the center of the loaf comes out clean, about 45 to 50 minutes.
- Cool in pan on wire rack 5 minutes.
- Invert loaf from pan and continue to cool until warm, about 45 minutes.
- Slice and serve.
Frequently Asked Questions
What is the best way to store quick cheese bread?
It can be stored in an airtight container and kept on the counter or in the refrigerator and will last for 3-5 days.
Check out some of my favorite recipes to serve with quick cheese bread:
Quick Cheese Bread
Easy and Delicious quick cheese bread recipe.
Prep:20 minutes
Cook:45 minutes
cooling time:45 minutes
Total:1 hour 5 minutes
Ingredients
- 1 cup Parmesan cheese shredded
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/8 tsp black pepper
- 1 1/2 cups sharp or extra-sharp cheddar cheese cut into ½-inch cubes
- 1 1/4 cup whole milk 2% milk may be substituted but don’t use skim milk
- 3 Tbsp butter melted
- 1 large egg lightly beaten
- 3/4 cup sour cream
Instructions
- Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees
- Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan
- In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine
- Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour
- In a medium bowl, whisk together milk, melted butter, egg, and sour cream
- Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick).
- Do not overmix
- Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula Sprinkle remaining 1/2 cup Parmesan evenly over surface
- Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes
- Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes
- Cut into slices and serve
Nutrition Facts:
Calories: 278kcal (14%) Carbohydrates: 26g (9%) Protein: 11g (22%) Fat: 14g (22%) Saturated Fat: 8g (50%) Cholesterol: 52mg (17%) Sodium: 470mg (20%) Potassium: 215mg (6%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 461IU (9%) Vitamin C: 1mg (1%) Calcium: 296mg (30%) Iron: 2mg (11%)
Sharon says
I used cheese curds and it turned out excellent. Love it!
Romy says
The cheese bread is my next delight to make—
Rachel says
Hi! I stumbled across this yesterday and HAD to make it for dinner! WOW it was delicious! I was anxious to find a recipe that didn’t need to rise or be rolled out on days I want rolls or bread without all the work. 🙂 Because I didn’t plan ahead, I had to use what was on hand, so I didn’t have cubed cheese, but used shredded and it was still yummy. I will try the cube next time though for sure.
I also didn’t measure out the cheese on top or bottom…just put some on, but I think I added too much, because it made cutting hard since it was so deliciously crunchy. 🙂 Still so good, but will measure right next time.
Thanks for such a yummy hit recipe!
Leigh Anne says
Good eyes Taryn! I used 2 percent when I made it but I only had skim milk when the girls made it and I really couldn’t tell any difference!
Taryn says
I think I might have to do this- it looks so good. However, as I was reading the recipe- it says not to use skim milk- but you have a picture of someone pouring skim milk into the mix? I don’t ever buy anything but skim milk-and if you made it with skim- that would be stellar.