Cheddar Cheese Bread Loaf (Print Version)

A tender no-yeast cheddar bread loaf with sharp cheese, buttermilk, garlic, and a golden crust.

# Ingredients:

For the loaf

01 - 2 cups (240 g) all-purpose flour, spooned and leveled
02 - 1 tablespoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1 teaspoon granulated sugar
05 - 3/4 teaspoon fine salt
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon black pepper
08 - 1/8 teaspoon cayenne pepper, optional
09 - 2 cups (225 g) freshly shredded sharp cheddar cheese, divided
10 - 2 tablespoons finely chopped chives or green onions
11 - 1 cup (240 ml) buttermilk, room temperature
12 - 2 large eggs, room temperature
13 - 4 tablespoons (56 g) unsalted butter, melted and slightly cooled

For the pan

14 - Butter or nonstick spray, for greasing
15 - Parchment paper, for lining

# Instructions:

01 - Preheat the oven to 350 F (175 C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a little overhang on two sides.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, black pepper, and cayenne if using.
03 - Set aside 1/3 cup of the cheddar for the top. Toss the remaining cheddar and the chives through the flour mixture until the cheese is lightly coated.
04 - In a separate bowl or large measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
05 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until no dry flour remains. Do not beat the batter.
06 - Spoon the thick batter into the prepared pan and smooth the top lightly. Sprinkle with the reserved cheddar.
07 - Bake for 45-55 minutes, until the top is golden and a tester inserted in the center comes out clean or with a few moist crumbs. The center should read about 195-200 F.
08 - Cool in the pan for 10 minutes, then lift the loaf onto a wire rack. Let it cool at least 20 minutes before slicing.

# Notes:

01 - Use room-temperature buttermilk and eggs so the melted butter blends smoothly.
02 - Best served warm, toasted, or alongside soup and chili.
03 - Cool completely before wrapping to protect the crust.

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