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Quick and Easy Cheese Bread

Quick and Easy Cheese Bread

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Elizabeth Sarah

This easy bread is excellent with anything from meatloaf, to soups, to chicken. Tastes wonderful, but is pretty crumbly.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
  3. Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.
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Reviews

Navy_Mommy
167
2/13/2004

I thought this was a great simple quick bread recipe. I followed other reviewers suggestions and used 1 cup of milk and 1 1/2 cups of cheese. I also added a package of italian dressing mix and decreased the salt to about 1/4 teaspoon. I thought it was great. My bread didn't crumble like other reviews had trouble with. The crust was crisp, but the bread was soft and fluffy. I will keep this recipe on hand the next time I was some fresh bread in a hurry.

Dianemwj
138
10/1/2007

I made this bread to go with some potato soup, and it was the perfect accompanyment. I took the advise of some other reviewers and increased the amount of cheese to 1 1/2 cups and the milk to 1 cup. I also sprinkled some garlic powder and a touch of cayenne into the batter. 1/4 cup of sugar seemed like a lot for a savory bread so I cut it to 2 tablespoons. Next time I'll cut it to 1 since it was still a little too sweet. After baking for 20 minutes, I sprinkled about another 1/2 cup of cheese on the top of the loaf, then continued baking. We all enjoyed this very much with our soup. Thanks for the recipe!

ANDREAHBON
83
5/20/2003

I made this recipe twice using a parmesan-mozzarella mix instead of Cheddar, and it turned out great! Then, I decided to try a carrot variety by replacing the cheese with 1 cup finely grated carrot, doubling the amount of salt and adding 1 teaspoon spices (cinnamon, nutmeg, whatever you like) and it was AWESOME! A big hit with my family and friends!