Introduction
Picture this: The air is getting a little crisp, maybe you’re cozying up with a good book, and the craving hits for something warm, savory, and homemade. But who has hours to wait for yeast dough to rise? Not me! And probably not you either. That’s where this incredible Cheddar and Chive Quick Bread swoops in to save the day.
This isn’t your grandma’s complicated bread recipe (though we love those too!). This is the kind of recipe you can whip up on a whim with pantry staples and a few fresh additions. It’s ridiculously easy, outrageously delicious, and ready to enjoy in just about an hour. Whether you slice it thick for a snack, serve it alongside a bowl of soup, or toast it up for breakfast, this quick bread is guaranteed to become a favorite in your home.
Why You’ll Love This Recipe
- Fast – No waiting around for yeast!
- Easy – Minimal steps, simple ingredients.
- Giftable – Wrap up a loaf for a neighbor or friend!
- Crowd-pleasing – Who can resist warm, cheesy bread?
Ingredients
Gathering your ingredients is the first step to this cheesy heaven. Here’s what you’ll need:
- 2 cups all-purpose flour: The sturdy foundation for our loaf.
- 1 tbsp baking powder: Our magic leavener! This is what makes it “quick” bread.
- ½ tsp salt: Just a little bit to enhance all those lovely savory flavors.
- ½ tsp garlic powder: Adds a wonderful savory depth without needing fresh garlic.
- 3 large eggs: They bind everything together beautifully.
- ½ cup plain Greek yogurt: Adds moisture, tenderness, and a slight tang. Trust me on this one!
- ½ cup whole milk: Helps create a moist, tender crumb.
- ½ cup olive oil or vegetable oil: Keeps the bread wonderfully soft. Use what you have on hand!
- 1½ cups shredded sharp cheddar cheese: The star of the show! Sharp cheddar brings the best flavor.
- ¼ cup finely chopped fresh chives: Adds a delicate oniony freshness that pairs perfectly with the cheese.
How to Make It
Alright, let’s get this cheesy goodness baking! It’s seriously simple, just follow these steps:
- First things first, get your oven ready. Preheat it to 375°F (190°C). You’ll also want to prep your loaf pan. Grease it really well, or do what I often do and line it with parchment paper, leaving a little overhang on the sides – it makes lifting the finished loaf out a breeze!
- In a large bowl, grab your whisk. Add the flour, baking powder, salt, and garlic powder. Give them a good whisk to make sure everything is evenly distributed. This helps the baking powder do its job properly!
- Now, in a separate medium bowl, whisk together the wet ingredients: the eggs, Greek yogurt, milk, and oil. Whisk until they are well combined and look smoothish.
- Pour the wet ingredients into the bowl with your dry ingredients. Now, switch to a spoon or spatula. Stir gently until everything is just combined. This is super important! Don’t overmix. A few little lumps of flour are totally okay – overmixing can make your bread tough.
- Time for the stars! Gently fold in the shredded cheddar cheese and the finely chopped fresh chives. Stir just until they are evenly distributed throughout the batter. We want cheesy, chivey goodness in every slice!
- Pour the batter into your prepared loaf pan. Use your spatula to spread it out evenly.
- Pop the pan into your preheated oven. Bake for 50-60 minutes. You’ll know it’s ready when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The exact time can vary depending on your oven, so start checking around the 50-minute mark.
- Once it’s baked to perfection, take it out of the oven. Let the bread cool in the pan for about 10 minutes. This helps it firm up a bit before you move it. Then, carefully transfer it to a wire rack to cool completely before slicing. I know, I know, the smell is incredible and you’ll want to slice it right away, but letting it cool helps prevent it from getting crumbly.
Substitutions & Additions
Want to mix things up? This recipe is super forgiving! Here are a few ideas:
- Cheese Swap: Try using sharp white cheddar, Monterey Jack, Gruyere, or a blend of your favorite cheeses. Pepper Jack would add a little kick!
- Herb Swap: No chives? You could use finely chopped green onions (scallions) instead, or even a little fresh dill or parsley.
- Add-Ins: Feeling adventurous? Fold in a few tablespoons of crispy crumbled bacon, some finely diced pickled jalapeños, or a pinch of cayenne pepper for extra flavor!
Tips for Success
Quick bread is pretty straightforward, but these little tips can make sure yours turns out perfect every time:
- Don’t Overmix: I mentioned it before, but it’s worth repeating! Overmixing develops the gluten in the flour too much, leading to a tough, dense bread instead of a tender, crumbly one. Just stir until the dry ingredients are just incorporated.
- Measure Flour Correctly: Spoon the flour lightly into your measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this can compact the flour and you’ll end up with too much.
- Room Temperature Ingredients: While not strictly necessary, having your eggs, yogurt, and milk closer to room temperature can help them emulsify better with the oil, leading to a smoother batter.
- The Toothpick Test is Your Friend: Ovens vary! Rely on the toothpick test rather than just the clock to know when your bread is fully baked through.
How to Store It
Assuming you have any left after the first hour (a big assumption!), here’s how to keep your quick bread fresh:
Let the bread cool completely before storing. Wrap the loaf tightly in plastic wrap or foil, or store it in an airtight container at room temperature for 2-3 days. For longer storage, you can refrigerate it for up to a week. It also freezes beautifully! Wrap the cooled loaf tightly in plastic wrap, then in foil or place in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw at room temperature.
FAQs
Got questions? I’ve got a few answers!
What makes this “quick bread”?
Quick breads don’t use yeast! They rely on chemical leaveners like baking powder (as in this recipe) or baking soda to rise, meaning there’s no long proofing time needed. It’s much faster than traditional yeast breads.
Can I use low-fat yogurt or milk?
Using full-fat Greek yogurt and whole milk will give you the best texture and richness. You can use lower-fat versions, but the bread might be slightly less moist and tender.
Can I make this into muffins?
Absolutely! Pour the batter into a greased muffin tin (or use liners), filling cups about two-thirds full. The baking time will be much shorter, likely around 20-25 minutes. Start checking with a toothpick around 18 minutes.
Seriously Easy & Utterly Delicious Cheddar and Chive Quick Bread
Equipment
- Loaf pan
- Oven
- Large bowl
- Medium bowl
- Whisk
- Spoon (or spatula)
- Spatula
- Parchment paper (optional, for lining)
- Wooden skewer (or toothpick)
- Wire rack
Ingredients
Hauptzutaten
- 2 cup all-purpose flour The sturdy foundation for our loaf.
- 1 tbsp baking powder Our magic leavener! This is what makes it "quick" bread.
- 0.5 tsp salt Just a little bit to enhance all those lovely savory flavors.
- 0.5 tsp garlic powder Adds a wonderful savory depth without needing fresh garlic.
- 3 large eggs They bind everything together beautifully.
- 0.5 cup plain Greek yogurt Adds moisture, tenderness, and a slight tang. Using full-fat is recommended for best texture.
- 0.5 cup whole milk Helps create a moist, tender crumb. Using full-fat is recommended for best texture.
- 0.5 cup olive oil or vegetable oil Keeps the bread wonderfully soft. Use what you have on hand!
- 1.5 cup shredded sharp cheddar cheese The star of the show! Sharp cheddar brings the best flavor.
- 0.25 cup finely chopped fresh chives Adds a delicate oniony freshness that pairs perfectly with the cheese.
Instructions
- First things first, get your oven ready. Preheat it to 375°F (190°C). You'll also want to prep your loaf pan. Grease it really well, or do what I often do and line it with parchment paper, leaving a little overhang on the sides – it makes lifting the finished loaf out a breeze!
- In a large bowl, grab your whisk. Add the flour, baking powder, salt, and garlic powder. Give them a good whisk to make sure everything is evenly distributed. This helps the baking powder do its job properly!
- Now, in a separate medium bowl, whisk together the wet ingredients: the eggs, Greek yogurt, milk, and oil. Whisk until they are well combined and look smoothish.
- Pour the wet ingredients into the bowl with your dry ingredients. Now, switch to a spoon or spatula. Stir gently until everything is just combined. This is super important! Don't overmix. A few little lumps of flour are totally okay – overmixing can make your bread tough.
- Time for the stars! Gently fold in the shredded cheddar cheese and the finely chopped fresh chives. Stir just until they are evenly distributed throughout the batter. We want cheesy, chivey goodness in every slice!
- Pour the batter into your prepared loaf pan. Use your spatula to spread it out evenly.
- Pop the pan into your preheated oven. Bake for 50-60 minutes. You'll know it's ready when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The exact time can vary depending on your oven, so start checking around the 50-minute mark.
- Once it's baked to perfection, take it out of the oven. Let the bread cool in the pan for about 10 minutes. This helps it firm up a bit before you move it. Then, carefully transfer it to a wire rack to cool completely before slicing. I know, I know, the smell is incredible and you'll want to slice it right away, but letting it cool helps prevent it from getting crumbly.
Notes
- Cheese Swap: Try using sharp white cheddar, Monterey Jack, Gruyere, or a blend of your favorite cheeses. Pepper Jack would add a little kick!
- Herb Swap: No chives? You could use finely chopped green onions (scallions) instead, or even a little fresh dill or parsley.
- Add-Ins: Fold in a few tablespoons of crispy crumbled bacon, some finely diced pickled jalapeños, or a pinch of cayenne pepper for extra flavor! Tips for Success:
- Don't Overmix: Stir gently until the dry ingredients are just incorporated to avoid developing gluten and making the bread tough.
- Measure Flour Correctly: Spoon the flour lightly into your measuring cup and level it off with a straight edge; don't scoop directly.
- Room Temperature Ingredients: Using eggs, yogurt, and milk closer to room temperature can help emulsify better with the oil.
- The Toothpick Test: Rely on inserting a wooden skewer or toothpick into the center to check for doneness, as oven temperatures vary. Storage:
- Let the bread cool completely before storing.
- At Room Temperature: Wrap tightly in plastic wrap or foil, or store in an airtight container for 2-3 days.
- Refrigerated: Can be stored for up to a week.
- Freezing: Wrap cooled loaf tightly in plastic wrap, then foil or place in a freezer-safe bag. Keeps for up to 3 months. Thaw at room temperature. FAQs:
- Quick bread uses chemical leaveners like baking powder instead of yeast, eliminating long proofing time.
- Using full-fat Greek yogurt and whole milk yields the best texture and richness.
- Can be made into muffins: Pour batter into a greased muffin tin (fill 2/3 full); bake time is shorter (approx. 20-25 minutes, check around 18).