Cheddar Buttermilk Quick Bread

Cheddar Buttermilk breadGot buttermik? After making this Cheddar Buttermilk Quick Bread, this question won’t be in my vocabulary anymore. Buttermilk will be a regular staple. I like adding it to baking and its creamy tang brings a richness to this bread.

This bread was assembled quickly, in under 10 minutes, and you can make it sweet or savoury. For ten more ideas visit The Kitchn for inspiration. I did and that’s how I found this wonderful recipe. -bvox

Cheddar Buttermilk Quick Bread
Source: The Kitchn

  • 2 cups all-purpose flour
  • 1 tbsp white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup unsalted butter, (or olive or vegetable oil)
  • 1/2 cup shredded cheddar cheese

Preheat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9×5 loaf pan.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter and cool slightly. Whisk it in a separate bowl with the buttermilk and the egg.

Pour the liquid ingredients over the dry ingredients. Add the cheese and gently fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.

Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Immediately butter and eat this delicious bread. It’s also super tasty toasted the next day.
Cheddar Buttermilk bread


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13 thoughts on “Cheddar Buttermilk Quick Bread

  1. Bernice February 24, 2013 at 4:41 pm Reply


  2. The Porto Bellas February 24, 2013 at 6:31 pm Reply

    There’s nothing better than the smell of fresh bread in the oven. Looks delicious!

  3. Fudging Ahead February 25, 2013 at 12:45 am Reply

    I bought the powdered buttermilk stuff because it’s easier to keep on hand. America’s Test Kitchen said in baked goods you couldn’t really tell the difference, and so far it’s worked well! The fresh stuff is good, but I wish the expiration dates weren’t so short.

  4. Steph McVox February 25, 2013 at 6:44 am Reply

    Mmmm, I bet that is good toatsted too!

    • Shiny Tomato February 25, 2013 at 7:32 am Reply

      We should make some at Easter and what matzo almond chocolate butter crunch for good Friday? Easy peasy!

  5. gottagetbaked February 26, 2013 at 8:38 pm Reply

    Wow – your loaf looks absolutely amazing! This is a winning flavour combination! I love how simple this recipe is. I can’t wait to try it.

  6. Anonymous March 2, 2013 at 11:10 am Reply

    Was googling for a buttermilk bread recipe and look what popped up! Made it and it’s delishious with cranbran’s cranberry pear chutney. Thanks! XO

  7. Barb Newman (@barbnewman) March 2, 2013 at 11:14 am Reply

    Was trying to fly under the radar there 😉

  8. dianne craig March 2, 2015 at 3:15 pm Reply

    Made this once for friends – they loved it! Then couldn’t find the recipe even after searching several diff ways. If only I’d remembered ‘Shiny Tomato’ – so happy to have found it again. Will make it this week. Love it best toasted.

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