QUICK PEPPERY CHEESE BREAD
This Peppery Cheese Bread is so easy to make and a wonderful addition to any meal. It’s especially good with Baked Spaghetti.
You may also want to try this delicious Cheddar Bay Biscuit Bread! It’s one of our favorites and one you will love too.
❤️WHY WE LOVE THIS RECIPE
Cheese bread served hot right from the oven with a big bowl of soup will become one of your favorites. This is an easy, quick recipe and the cheese bread is delicious. Serve this cheese bread to your family and friends and it won’t last long. One of my favorite quotes about bread: “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts” —James Beard
🍴KEY INGREDIENTS
- all-purpose flour
- shredded sharp cheddar cheese or could use your favorite cheese
- sugar
- baking powder
- baking soda
- teaspoon salt
- teaspoon coarsely ground black pepper
- buttermilk
- butter
- eggs
SWAPS
Its inevitable that someone will ask if you can use regular milk instead of buttermilk. I am sure you can, but it WILL change the fat content of the bread. Buttermilk is high in fat and gives a different texture than regular milk.
🍽️HOW TO MAKE
Since this bread is a quick bread and doesn’t use yeast, it really comes together quickly. We love quick breads for the exact reason.
COOKING STEPS
Step 1
In a large bowl combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a smaller bowl beat eggs, melted butter and buttermilk together with a whisk. Add to flour mixture and mix with a spoon just enough to wet all the ingredients.
Step 2
Pour mixture into a 9 x 5 inch loaf pan that has just the bottom of the pan sprayed or greased. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan. Store in refrigerator.
⭐TIP
Optional ingredients: 1/2 teaspoon garlic powder and 1/2 teaspoon dried onion flakes. This adds a little more flavor! This is a versatile bread and you can add what you like to make it more your taste.
This bread goes great with a spring salad for a big bowl of chili or potato soup. It’s very versatile and a recipe you can enjoy year round. It’s super easy to make and wonderful right out of the oven. You can always switch out the cheddar cheese for asiago, mozzarella or any your family loves.
OTHER QUICK BREADS
STORING, REHEATING & SERVING SIZE
This makes one loaf of bread and we store it in the refrigerator and heat up a slice in the microwave.
Quick Peppery Cheese Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded sharp cheddar cheese or could use your favorite cheese
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 cup buttermilk
- 1/2 cup butter or 8 tablespoons or 1 stick melted
- 2 eggs
Instructions
- In a large bowl combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a smaller bowl beat eggs, melted butter and buttermilk together with a whisk. Add to flour mixture and mix with a spoon just enough to wet all the ingredients.
- Pour mixture into a 9 x 5 inch loaf pan that has just the bottom of the pan sprayed or greased. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan. Store in refrigerator. *
Notes
Join 1000’s of others and subscribe today!
A lifestyle magazine that inspires you to create a life you love.. Discover the simple joys that fill our lives with gratitude and inspire a deeper connection to what truly matters.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
I have made this many times and it’s easy and DELICIOUS (especially toasted with butter)! However, I can no longer eat cheese, but I like how quick and simple this bread is. Do you think it would work without the cheese? Do you think I could try a substitution or increase the amount of flour to compensate for the cup of cheese?
I think it would work, you may add a 1/2 cup more of flour and see if you have the correct consistency of the dough, then slowly add a little more if you need.
This recipe was quick and easy and just yummy! I will definitely be making regular through out fall and winter. It is true that this does not NEED butter..but boy howdy it sure is good with butter. Thank you for sharing.
Gonna make it tonight. What about adding fresh cut chives to the dough?
Looks yummy!!! Going to definitely make this. Could self rising flour be used?
Yes, I think self-rising would work ok.
Easy and delicious. I was wondering if I cut up little smokies and added it to the batter if you think it will turn out as good? Would I need to modify the recipe at all? Thank you.
All I can tell you Julie is to try it. I would never have thought of adding them to this bread. Hope it works for you. I don’t think you need to modify the recipe.
I do the exact same thing Faye. I have never bought buttermilk ever.
Have made this bread before, it’s so good!!
Thank you so much Sharon.
I tried this bread today. I don’t know what I did wrong but it had no cheese flavor what so ever. Also,it didn’t brown on the top at all. I used sharp cheddars, it was pre shredded. It was in the oven on the middle rack. Can you shed some light on my disaster.
I don’t know Marcia. I have never had this problem. If you read the other comments I don’t see where any others had your problem either. You might try using some other cheese and add some spices and maybe brown the top under the broiler.
Pat–I just left the pepper out and it turned out wonderfully! Such an easy & really delicious bread. Like someone commented–no butter required. Just a really good bread!!
I just made this bread and I added 2 TBS diced jalapeno pepper to it and it was awesome. Definitely a keeper recipe.
I bet a small can of drained green chilies would be good too.
Can this be made in the bread maker?
I have never tried it in a bread maker, Lea.
I generally have buttermilk on hand….I am a Ky girl and it is a staple in my house….but I also try to keep a container of real buttermilk powder at all times ! Works great
Making this tonight! It is in the oven now! I’ll send you a picture when it’s done! 🙂
Lynn ~ Southern With A Twist
Could I make this bread with gluten free flour,would it work.
I am intolerant to wheat and gluten
I don’t use gluten free flour.
YES…yes…yes…this stuff is amazing! I made it with Split Pea Soup. Will put this in the never fail list!
I made this earlier and just sliced into it..brilliant(i didnt fail at it) and tastes lovely,thank you from me here in the UK :O)
Made this last night – so easy and delish! Making homemade potato soup to go with it tonight. Thanks for sharing your recipes! The photos can really make your mouth water! 🙂
Thank you so much Joy!
Dear Southern Lady….LOVE your recipes! It is because they are ‘down-home’ and comforting. I am wondering if you allow us to put our favorites (hard to choose!) in our folders on Pinterest?
Look at the bottom of each individual recipe and you will see a button to pin the recipes to Pinterest, Ruth. I am giving you a link to my boards on Pinterest, too. Would love to have you follow me and you can re-pin all the recipes from my site there as well. Happy Pinning!http://www.pinterest.com/jdyygr/boards/
Very, very good, love your recipies…..:)
Linda, you could always do what I do. Just copy it on a recipe card by hand. I don’t have a printer, so I just do it the “old school” way 🙂
Can this be made ahead and frozen for later use thr the winter?
Yes, you can freeze it.
Thank you. I can’t wait to make and freeze it. It looks so delicious. 🙂
My oven doesn’t work. Is it possible to cook this bread on a stove top? Maybe in a frying pan on low heat, with a covered lid? Please let me know. I would like to make it today..
I don’t think so, Sara.
What about in a cast iron skillet?
You can try it but I don’t think it will work.
i agree with Brenda! i do the same thing, fried cornbread. like making pancakes and my family loves it! im wondering if i added a bit of garlic how it would taste…. like garlic bread yumm!!
It was good…basically like a biscuit bread. Would be great without the cheese, and with gravy on it for breakfast!
I made this today, the hardest part was grinding the pepper…so easy and it is amazing.. I will be making lots of this, maybe trying some different types of cheeses in it.It is really good and so easy.
Sorry, CROCKPOT not CRACKPOT!! ROFL!!
so quick to put together. its in the oven now. we are having chicken noodle soup for dinner. this is going to be great together.
Can you make this with plain milk instead of buttermilk?
I have never tried it with plain milk. I feel like you could though. If you do make it with plain milk, let me know how it turns out.
Made the peppery cheese bread into muffins just to speed up supper.Served with veggie soup-Awesome! A keeper
What size loaf pan did you use?
9 x 5 inch loaf pan.
This was sooooooo good ! And so easy to make . Thank you for this and all the other recipes you post all of them remind me of the country cooking I grew up eatting on my grandparents dairy farm in Minnesota .
I made this tonight along with White Chicken Chili. It is really good. I did add a little garlic powder too…..will definately make more of it.
Linda, Click on the name of a recipe, look at the bottom of the page and you will see “Print/pdf”. Click on that and you can remove the photo and any text you don’t want and print the recipe.
my daughter in law made this for the first time last night and it was so good I’m sharing the recipe with all my friends!
Thank you Rose! So happy your family enjoyed this bread.
That bread looks so delicious! I love cheese, so I know I’ll love this!
This bread looks really good and easy to make. Thanks for sharing, I will have to try this soon!
Happy New Year Judy, thanks for this, I will be sure to try it!
Delicious. I love cracked pepper with cheddar.