Yield: 1 loaf, about 9–10 slices
Prep: 15 minutes
Bake: 45–55 minutes
Total: about 1 hour 10 minutes
Difficulty: Easy
Yeast: None
Ingredients
Dry ingredients
2 cups (250 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
1 teaspoon dried Italian herbs
Cheese
1 cup (100–120 g) shredded sharp cheddar
½ cup (50 g) shredded mozzarella
¼ cup (25 g) grated Parmesan
2–3 tablespoons additional cheese for the top
You can use cheddar, Gouda, Monterey Jack, Swiss, or another good melting cheese.
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Grits and Pinecones
+1
Wet ingredients
1 cup (240 ml) whole milk
1 large egg
¼ cup (60 g) unsalted butter, melted
1 teaspoon Dijon mustard
Optional flavor additions
1 tablespoon chopped fresh parsley
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme
1 small garlic clove, finely grated
2 tablespoons finely chopped green onion
¼ teaspoon red-pepper flakes for heat
Full Step-by-Step Method
1. Prepare the oven and pan
Preheat your oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan generously with butter or cooking spray. For especially easy removal, line the bottom and two long sides with parchment paper.
Cheese breads can stick because of the melted cheese, so don’t skip this step.
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Grits and Pinecones
2. Combine the dry ingredients
In a large bowl, whisk together:
flour
baking powder
baking soda
salt
garlic powder
onion powder
black pepper
dried herbs
Mix thoroughly so the leavening agents and seasonings are evenly distributed.
3. Add the cheese
Add the cheddar, mozzarella and Parmesan.
Toss the cheese through the flour mixture until every piece is lightly coated.
Tip: Coating the cheese with flour helps distribute it throughout the loaf instead of allowing most of it to sink to the bottom.
4. Prepare the wet mixture
In another bowl, whisk together:
milk
egg
melted butter
Dijon mustard
If using fresh garlic, parsley, rosemary or thyme, add them here.
5. Combine
Pour the wet mixture into the dry mixture.
Using a spatula or wooden spoon, gently stir until everything is just combined.
Do not overmix.
The batter should be very thick and scoopable, similar to the mixture shown in your first photo.
A few small lumps are completely fine.
6. Fill the pan
Transfer the batter to your prepared loaf pan.
Spread it evenly with a spatula.
Sprinkle the remaining cheese over the top.
For the golden, textured crust in the photo, you can also add:
a pinch of dried herbs
a little Parmesan
freshly ground black pepper
7. Bake
Bake at 350°F (175°C) for approximately 45–55 minutes.
Start checking around 45 minutes.
The bread is ready when:
the top is deeply golden
the loaf feels firm in the center
a toothpick inserted into the middle comes out without wet batter
the internal temperature is approximately 195–200°F (90–93°C)
Quick cheese breads commonly bake around 35–55 minutes depending on the recipe and pan.
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King Arthur Baking
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8. Cool
Remove the loaf from the oven.
Let it sit in the pan for 10–15 minutes.
Lift it out and place it on a wire rack.
Allow it to cool for at least another 15–20 minutes before slicing.
If you cut it immediately, the melted cheese and moisture can make the center appear gummy.
For the Best Golden Crust
For a crust closer to the photograph:
Brush the top lightly with melted butter before baking.
Add 2 tablespoons Parmesan.
Add a little shredded cheddar.
Sprinkle with Italian herbs.
Add a tiny pinch of coarse salt.
Bake until deeply golden.
You can also put the finished loaf under the broiler for 30–60 seconds, but watch it continuously because the cheese can burn very quickly.
Garlic-Butter Topping
This is excellent served warm.
Mix:
2 tablespoons melted butter
1 small grated garlic clove
1 tablespoon chopped parsley
pinch of salt
pinch of Parmesan
Brush over the hot loaf immediately after baking.
It gives you the buttery garlic flavor suggested by the photo.
Cheese Substitutions
Cheese Result
Sharp cheddar Strong, classic cheesy flavor
Mild cheddar Milder, family-friendly
Monterey Jack Very soft and melty
Mozzarella Stretchy and mild
Gouda Rich and slightly sweet
Swiss Nutty, savory flavor
Parmesan Salty, intense flavor
Pepper Jack Spicy
Cheddar + Parmesan My favorite combination
For the closest balance to the pictured loaf, I’d use sharp cheddar + mozzarella + Parmesan.
Variations
Jalapeño Cheese Bread
Add:
1–2 finely chopped jalapeños
½ cup cheddar
½ cup pepper Jack
Garlic Parmesan Bread
Use:
1½ cups cheddar/Parmesan combined
2 garlic cloves
extra Parmesan on top
parsley
Italian Herb Bread
Add:
rosemary
thyme
oregano
basil
Parmesan
Bacon Cheese Bread
Add:
100 g cooked, crumbled bacon
cheddar
green onion
Make sure the bacon is cooled before mixing it into the batter.
Sun-Dried Tomato Bread
Add:
⅓ cup finely chopped sun-dried tomatoes
1 cup mozzarella
½ cup Parmesan
basil
Savory cheese breads are particularly adaptable to additions such as jalapeño, onion, olives, sun-dried tomatoes and different cheeses.
T
The Bossy Kitchen
Nut & Allergen Information
This recipe contains no nuts by default.
However, check the labels of your ingredients if you have an allergy.
Contains
Wheat/gluten: all-purpose flour
Milk/dairy: cheddar, mozzarella, Parmesan, butter and milk
Egg: 1 large egg
Does not normally contain
Peanuts
Tree nuts
Soy
Sesame
However, packaged cheese, flour, butter and other ingredients can have cross-contact warnings, so people with serious allergies should check individual labels.
Nut-free version
Use ingredients specifically labeled nut-free if this is being prepared for someone with a severe nut allergy.
Approximate Nutrition
Using the ingredients above and cutting the loaf into 10 slices, the approximate nutrition per slice is:
Calories: ~260–280 kcal
Protein: ~9–10 g
Carbohydrates: ~25–27 g
Fat: ~14–16 g
Saturated fat: ~8–9 g
Fiber: ~1 g
Sugar: ~1–2 g
Sodium: ~450–550 mg
Calcium: ~180–220 mg
These are estimates rather than laboratory-tested values; the exact numbers change substantially with the cheese, butter, milk and portion size.
Recipe Q&A
Can I make this without yeast?
Yes. That’s the advantage of this recipe. Baking powder and baking soda provide the lift instead of yeast, so there is no proofing or rising period.
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nourishandnestle.com
Why is my bread dense?
The most common causes are:
overmixing the batter
old baking powder
too much flour
insufficient liquid
using a very small/deep pan
slicing it while extremely hot
Mix only until the flour disappears.
Why did my cheese sink?
This usually happens when the cheese is very wet/heavy or isn’t distributed through the flour.
Tossing shredded cheese with the dry ingredients before adding the wet mixture helps.
Can I use whole-wheat flour?
Yes, but don’t replace all the flour initially. Whole-wheat flour tends to produce a denser loaf. Start by replacing about ½ cup of the all-purpose flour with whole-wheat flour.
T
The Bossy Kitchen
Can I use gluten-free flour?
Yes, use a good 1:1 gluten-free baking flour designed to replace wheat flour. If the blend doesn’t contain a binder such as xanthan gum, the texture may suffer.
Can I use buttermilk?
Absolutely. Buttermilk gives the loaf a particularly tender texture. Similar herb-and-cheese quick breads use buttermilk successfully.
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Grits and Pinecones
Can I replace the milk with yogurt?
Yes, but plain Greek yogurt is thicker. Thin it with a little milk or water until it has a consistency similar to thick buttermilk.
Can I make it without eggs?
You can, although the texture will be somewhat different. A commercial egg replacer is the most predictable option. You may need to adjust the liquid slightly.
Can I make muffins instead of a loaf?
Yes. Divide the batter among a greased or lined 12-cup muffin tin.
Bake around 18–25 minutes at 350°F (175°C), checking with a toothpick.
Can I make it in the mug shown in the picture?
If the mug is oven-safe, you can bake individual portions, but don’t use an ordinary drinking mug unless it is specifically rated for oven use.
For reliable results, use small oven-safe ramekins instead.
Can I freeze it?
Yes. Let the loaf cool completely, then wrap it tightly and freeze.
For convenience, slice it first and freeze the individual slices.
Thaw and reheat in a toaster oven or oven for the best texture. Freezing whole loaves or slices for several months is also used for similar savory cheese breads.
T
The Bossy Kitchen
How long does it keep?
At room temperature: about 1–2 days, well wrapped.
Refrigerator: 3–4 days.
Freezer: up to about 3 months for best quality.
How should I reheat it?
For slices:
Oven/toaster oven: 350°F for 5–8 minutes.
Air fryer: 325–350°F for 3–5 minutes.
For a whole refrigerated loaf, wrap loosely in foil and warm at 325°F until heated through.
What should I serve with it?
It’s especially good with:
scrambled or fried eggs
tomato soup
creamy vegetable soup
chili
salad
roasted chicken
pasta
garlic butter
cream cheese
soft scrambled eggs
Why is my center gummy?
Usually either underbaking or slicing too soon. Bake until the center is fully set, then allow the loaf to cool before cutting.
Can I make the batter ahead?
It’s better to bake it immediately after mixing. Baking powder begins reacting once it becomes wet, so letting the batter sit too long can reduce the rise. My recommended version for the pictured loaf
For the closest result, I’d make it with sharp cheddar + mozzarella + Parmesan, garlic, parsley, rosemary and black pepper, then finish the top with Parmesan and a little melted butter.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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