Cheddar Bread

1 loaf

Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes" episode 713.


  • 4 tablespoons unsalted butter, melted and cooled, plus more for pan

  • 2 ½ cups unbleached all-purpose flour, plus more for pan

  • 1 ½ teaspoons baking powder

  • 1 teaspoon kosher salt

  • ½ teaspoon baking soda

  • 7 ounces sharp cheddar cheese, grated

  • 2 large eggs, room temperature

  • 1 cup buttermilk, room temperature


  1. Preheat the oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan; set aside.

  2. Whisk together flour, baking powder, salt, baking soda, and 6 ounces cheese; set aside. In a separate bowl, whisk together butter, eggs, and buttermilk until thoroughly combined. Add to flour mixture and stir to combine. Transfer to prepared pan; spread evenly with an offset spatula. Sprinkle over remaining 1 ounce cheese. Bake until a skewer inserted in the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove bread from pan and let cool completely on wire rack.

    Yossy Arefi
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