The photo appears to show a moist savory quick bread made with green peas, cheddar cheese and eggs, baked in a loaf pan. Since the image itself doesn’t contain the original written recipe, the quantities below are a carefully reconstructed version designed to produce the same style of loaf. Similar pea-and-cheese quick breads use eggs, milk, flour, baking powder, butter/oil and cheddar, with the vegetables kept well drained to prevent a gummy center.
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Full Recipe
Yield: 1 loaf — about 10–12 slices
Pan: 9 × 5 inch / 23 × 13 cm loaf pan
Prep: 15–20 minutes
Bake: 45–55 minutes
Oven: 175°C / 350°F
Ingredients
Dry ingredients
2 cups (250 g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika — optional
Wet ingredients
2 large eggs
½ cup (120 ml) whole milk
½ cup (115 g) melted unsalted butter
½ cup (120 g) sour cream or plain Greek yogurt
Filling
1 cup (150 g) green peas, cooked/thawed and very well drained
1½ cups (150–170 g) grated sharp cheddar, divided
¼–½ cup (30–60 g) grated Parmesan — optional
2 tbsp chopped parsley or chives — optional
For the top
½ cup grated cheddar
1–2 tbsp peas
1 tbsp Parmesan, optional
Step-by-Step Method
1. Prepare the pan
Heat oven to 175°C / 350°F.
Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides.
This makes the finished loaf much easier to lift out.
2. Prepare the peas
If using frozen peas:
Thaw completely.
Drain in a sieve.
Pat dry with paper towels.
This step is important. Excess water from the peas can make the middle of the loaf wet or gummy.
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3. Mix the dry ingredients
In a large bowl whisk together:
flour
baking powder
baking soda
salt
black pepper
garlic powder
onion powder
paprika
Mix thoroughly so the raising agents and seasoning are evenly distributed.
4. Mix the wet ingredients
In another bowl, whisk the eggs.
Add:
melted butter
milk
sour cream/Greek yogurt
Whisk until smooth.
Important: Let the melted butter cool slightly before adding it to the eggs so it doesn’t partially cook them.
5. Combine
Pour the wet mixture into the dry ingredients.
Using a spatula, gently fold until just combined.
Do not beat the batter.
A few tiny streaks of flour are preferable to overmixing.
6. Add cheese and peas
Add:
1 cup of the cheddar
Parmesan, if using
green peas
parsley/chives
Fold gently until evenly distributed.
The batter should be thick and scoopable, not runny.
7. Fill the pan
Transfer the batter to the lined loaf pan.
Smooth the top.
Sprinkle with the remaining cheddar and scatter a few peas over the surface.
8. Bake
Bake at 175°C / 350°F for approximately 45–55 minutes.
Start checking around 45 minutes.
The loaf is done when:
the top is deeply golden,
the center feels set,
a skewer/toothpick inserted into the middle comes out without wet batter.
If the top becomes dark before the center is cooked, loosely cover it with foil and continue baking.
9. Cool
Leave the loaf in the pan for 10–15 minutes.
Lift it out using the parchment and place on a wire rack.
For the cleanest slices, allow it to cool for at least 30 minutes before cutting.
How to Get the Photo-Like Golden Cheese Top
For that attractive browned surface:
Use sharp cheddar.
Reserve some cheese specifically for the top.
Don’t cover the loaf at the beginning.
Bake until the cheese becomes golden and slightly crisp.
For extra browning, you can briefly use the oven’s grill/broiler at the end, but watch continuously because cheese can burn quickly.
Q&A / Troubleshooting
Why is my loaf wet in the middle?
The most common causes are too much liquid, very wet peas, or insufficient baking.
Drain and pat the peas very thoroughly. Frozen peas can hold considerable surface moisture.
Why did the peas sink?
The batter may be too loose, or the peas may be particularly wet.
Fix: Pat them dry and toss them with about 1 tablespoon of the flour mixture before folding them into the batter.
Why is my bread dense?
Usually from overmixing.
Once flour meets liquid, mix only until the ingredients come together. Savory quick breads rely on chemical leaveners rather than yeast, so they don’t benefit from kneading.
Can I use frozen peas?
Yes. Frozen peas are excellent for this recipe.
Thaw and drain them first. Don’t add them frozen because they introduce additional moisture and can lower the batter temperature.
Can I use fresh peas?
Yes. Briefly cook them until tender, cool them and drain thoroughly.
Can I use canned peas?
Yes, but drain and rinse them extremely well and pat them dry. They tend to be softer and wetter than frozen peas.
Can I use mozzarella?
Yes. You can replace some of the cheddar with mozzarella.
For example:
100 g cheddar
70 g mozzarella
Cheddar gives considerably more flavor, while mozzarella provides a softer, stretchier texture.
Can I use only cheddar?
Absolutely. A total of 150–170 g cheddar works very well.
Can I add more cheese?
Yes, but don’t go overboard. Too much cheese can make the center heavy, oily and slow to cook. A similar reconstructed version uses about 150–170 g cheddar, while other savory cheese breads use comparable amounts.
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Can I omit the sour cream?
Yes.
Replace the ½ cup sour cream with approximately:
½ cup plain Greek yogurt, or
about ⅓ cup additional milk plus 1 tbsp butter.
Greek yogurt is preferable because it helps maintain moisture and tenderness.
Can I make it without eggs?
Yes, but the texture will change. Eggs contribute structure and richness, so an egg-free version needs a different formulation rather than simply removing them.
Can I make muffins instead?
Yes.
Divide the batter among muffin cups and bake at 175°C / 350°F for roughly 18–25 minutes, checking for doneness. Similar savory pea-and-cheese preparations are also made successfully as muffins.
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Can I add corn?
Yes. Replace up to half of the peas with well-drained sweet corn.
A pea-and-corn muffin recipe also pairs these vegetables with cheddar, eggs, yogurt and milk.
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Mitsides Group
Can I add carrots?
Yes. Use finely grated carrot, but squeeze out excess moisture first.
Can I add chicken?
Yes. Add approximately ¾ cup (100–120 g) cooked, finely diced chicken.
Make sure the chicken is fully cooked before adding it.
Can I make it spicy?
Absolutely. Try:
½ tsp chili flakes
¼ tsp cayenne
½ tsp smoked paprika
1 finely chopped green chili
Can I use whole-wheat flour?
Replace up to 50% of the all-purpose flour with whole-wheat flour.
Using 100% whole-wheat flour will make this loaf substantially denser.
Can I prepare the batter ahead?
It’s better to bake the batter soon after mixing because the baking powder/baking soda begin reacting once liquid is added.
Instead, bake the loaf ahead of time and reheat slices when needed.
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Serving Ideas
This loaf is excellent:
warm with butter
toasted for breakfast
alongside scrambled eggs
with soup
with a green salad
as a lunchbox snack
with cream cheese
with chutney or chili sauce
For a Pakistani-style serving, try it warm with green chutney, mint raita or a little chili-garlic sauce. Storage
Room temperature
Keep completely cooled bread in an airtight container for approximately 1–2 days.
Refrigerator
Wrap well and refrigerate for 3–4 days.
Freezer
Slice the completely cooled loaf and wrap individual slices before freezing.
For best quality, use within approximately 2–3 months.
Reheat individual slices in an oven, toaster oven or air fryer.
Allergy Information
This recipe normally contains:
Wheat/gluten — flour
Eggs
Milk/dairy — butter, milk, cheese, yogurt
It may also contain mustard or other allergens depending on the cheese/seasonings used.
For a dairy-free version, plant-based milk, butter and cheese can be substituted, although the texture and browning will differ.
Approximate Nutrition
For 12 slices, using the basic recipe with cheddar, butter, milk and sour cream:
Per slice Approx.
Calories 250–290 kcal
Protein 8–10 g
Carbohydrates 20–24 g
Fat 15–18 g
Fiber 1–2 g
These are estimates, because the exact nutrition depends heavily on the cheddar, butter, yogurt/sour cream and slice size.
Important nutrition note
This is a savory cheese bread, so it is relatively energy-dense and can also be fairly high in saturated fat and sodium. Using reduced-fat cheese, less butter and/or Greek yogurt can lower the overall richness. Best Formula for the Exact Look
If your goal is specifically the golden, cheesy, green-speckled loaf in your photo, I’d use:
250 g flour + 2 eggs + 120 ml milk + 115 g butter + 120 g Greek yogurt + 150 g well-drained peas + 170 g sharp cheddar + 30 g Parmesan.
That combination is consistent with the proportions used in similar pea-and-cheddar quick breads and should give you a soft, moist interior, visible peas, strong cheddar flavor and a golden cheese crust.
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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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