Cheese Bread
Updated
Updated
Soft, fluffy and loaded with cheese, this easy Cheese Bread tastes just like Red Lobster Cheddar Bay Biscuits! No kneading required. Perfect served as a side with a nice pat of butter or even for sandwiches.
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5 STAR REVIEW
This cheese bread tastes exactly like Red Lobster Cheddar Bay Biscuits but in loaf form. Extremely moist and flavorful with tons of cheese flavor, each bite practically melts in your mouth.
Cheese bread is a quick bread – that means no kneading and no rise time. Bonus, this bread can be served with almost anything. You can make the most epic sandwiches between two slices of this cheesy quick bread or serve it as a side dish with soup or pasta. Or just enjoy a slice with some melted butter for a snack. It’s so good!
Success Tips & Possible Variations
- Spoon and level the flour. Too much flour will make the bread dry, so spoon and level, don’t scoop.
- Avoid pre-shredded cheese. Shred the cheese fresh off the block, if possible. Packaged shredded cheese doesn’t have as much flavor and is also coated in cellulose, which doesn’t allow it to melt properly.
- Try a different cheese and alter the add-ins. I use a lot of cheddar cheese to get the flavor of Cheddar Bay biscuits but you can also use parmesan, Swiss, pepperjack, or a combination of your favorite cheeses. You can also add in diced jalapenos or bacon bits for a new flavor profile.
- Add the butter topping immediately. For best results, add the butter topping just after removing the bread from the oven. It will absorb into the bread better than if you wait for it to cool.
Cheese Bread
Ingredients
For the Bread:
- 1 & 3/4 cups all-purpose flour, spooned and leveled
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 3 cups freshly shredded cheddar cheese
- 1 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon dried parsley
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon fine sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper, with a slight overhang on two sides and spray the paper with nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined. Add the cheddar cheese and stir it together so the cheese is coated in the flour mixture. Set aside.
- In a small bowl, whisk together the milk, egg, and melted butter; pour into the dry mixture and stir it until just combined. (Don't over-mix or the bread could end up tough and not tender.)
- Pour the mixture into the prepared loaf pan and smooth out the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- While the bread is baking, make the topping: whisk together the butter, dried parsley, garlic powder, onion powder, and salt.
- Remove loaf pan from the oven and set on a wire rack. Immediately brush the bread with the butter topping.
- Let the bread cool for 5 minutes in the pan then take it out of the pan and cool more. You can enjoy this bread warm or at room temperature.
- Slice and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Store Leftovers
- Counter. You can store this bread on the counter for up to 3 days in a well-sealed Ziploc bag or airtight container. Be sure to keep it cool and away from any humidity or moisture.
- Fridge. Wrapped tightly in foil and then placed in a plastic bag, it will last in the fridge for 5 to 7 days, keeping in mind that the longer it chills, it will dry out a bit.
- Freezer. Allow to cool completely before freezing. You can freeze either the entire loaf or slices so you can grab what you need at any time. Store tightly wrapped in foil and transferred to a freezer safe Ziploc bag to avoid freezer burn. Thaw on the counter.
- Reheat. If you want to re-warm it, remove it from the plastic bag and place it in the oven at 300 degrees for about 20 minutes.
Serving Suggestions
Cheese bread can be served as a side dish to soup, salads, and pasta – I love it paired with my popular tomato soup. And you simply can’t beat a warm slice with a pat of butter melted on top. Or try it as sandwich bread filled with your favorite sandwich toppings. If you’re a cheese lover, try making a grilled cheese sandwich with this bread. Amazing!
More Easy Bread Recipes:
- Cheese Zombies
- Naan Bread
- Zucchini Bread
- Homemade Sandwich Bread
- Irish Soda Bread
- Homemade Cornbread
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Another delicious, easy recipe from bellyfull. Net. Thank you, Amy!
I’ve made this bread many times and comes out perfectly and is delicious. Unfortunately my oven is not working and wanted to know if I could still make this in a toaster oven?
Hi Kendall. This bread needs to be made in a conventional oven. So you’ll just have something to look forward to once you get it fixed.
This bread is insanely delicious! I divided one recipe into 3 mini loaf pans for a church bake sale tomorrow. It was so good I made it 2 days in a row! This recipe is a definite keeper.
Made this cheese garlic loaf for my family. The instructions are very easy to follow and it was delicious. The next day we sliced and toasted it with butter. Very yummy!
I’ve made the loaf and it was delicious ! And easy to make. I was wondering if I could use the same dough and make it into breadsticks ? If so, would you have any special instructions and baking time?
Thanks very much.
This bread was easy to make and delicious!!!!! Definitely will be making this again.
Quick and easy and so delicious! I definitely will make again.
The cheese bread is absolutely delicious. Have made twice for family who all have loved it. Definitely will make again and again. Now to try the banana chocolate one.
Quick recipe that turned out wonderful! Love your recipes, thank you!
I made thus today and it’s AMAZING!!
I didn’t have whole milk, only 1% so I added 1 TBSP of half and half cream to the one cup of 1% milk. It turned out beautifully! Thanks so much for this recipe. It’s a keeper!
Made this recipe today, March 9, 2025. It turned out fabulous! I did use 2% milk as that is what I had on hand. Served it with some homemade Thai inspired mushroom soup-paired perfectly with the curry flavours.
Absolutely delicious and easy to make
Amy, I love your recipes! I really want to make the cheese bread but we are at high altitude. Do you possibly have a suggestion for changes to the recipe?
Hi Susan! I don’t know, honestly. But a quick Google search returned these results: you must compensate for faster leavening and increased evaporation. Key adjustments include reducing baking powder/soda by 1/8–1/4 tsp, decreasing sugar by 1–3 tbsp, increasing liquids by 1–4 tbsp, and increasing oven temperature by 15–25°F … you’d need to play with it. Or maybe make it as written and see if it turns out. Since it’s a quick bread and not a yeast bread, you might not have any issues.
I made this for the first time today. My husband and I both LOVE it! It was very easy and simple to make. The variations to which anyone can make to this bread is unlimited. I wish I knew about this recipe sooner ! Thank you
So easy. I even used pre shredded cheese and 2% milk and it was delicious!!
Do you have to use whole milk? I only have 2%.
Whole milk will deliver the best results, but 2% is fine
Caution, if you make this bread you better make 2 loafs because you will likely eat the first before anybody else gets bite.
This was sooooo easy and yummy! I love it as toast in the morning.
It’s beyond fantastic!! My husband pretty much swooned. I didn’t change a thing in the recipe… well I used about a quarter cup of grated Swiss because I didn’t have quite enough cheddar. 50 stars!! Maybe the Swiss should always be in it but I’m making it again today with just aged white cheddar so I’ll let you know. I used a non stick Copper Chef loaf pan. I did use the parchment.
OMG!! I just made this and my whole family just about lost their s*** over it!! It is, by far, THE best cheese bread I have ever had!! This recipe is definitely going in the family cookbook. I can’t wait to try more of your recipes! Thank you so much for sharing this yumminess!!
I just made this. Your cheese bread. It is still in the oven. I assume you are not a chef but let me tell you, you should be. I have tried more of your dishes than anyone else. Every single one that I have tried have turned out and taste amazing. Some of the chef recipes I had to throw out. There is one other recipe from someone that is called Apple yogurt salad and I have made it twice now. Other than that I just love yours. I wish you would do some that are a little more how can I say, lean towards diet with less sugar. But I just adjust yours into what I can. They are still delicious and turn out. Oh there goes my alarm for the cheese bread.
Thanks CJ, I’m so happy to hear it!
This is so delicious! I forgot to spray the parchment paper and was concerned about that but the bread did not stick at all.
Although the bread is absolutely delicious as is, I may try using less butter for the topping next time.
Can I use salted butter then leave out or use less salt? I always have salted butter but never buy unsalted.
Sure. Enjoy!
I made this and we loved it! Simple and so good. I made it last time with jalapenos that I had pickled and it was even better according to my grandson. Would I be able to make this with pepper jack as well.
Thank you for the wonderful recipes!!!!
So easy and delicious!! Will definitely be making again. Thanks!
This was delicious. And it comes together so easily!!
This was amazing! Will be making this over and over again! ❤️
What’s best to use, metal, glass, or ceramic loaf pan?
I’ve never tested this in a glass or ceramic dish. I always bake it in a metal loaf pan (with parchment paper) and it comes out great every time.
Soooooo good!!! Mine took about an hour to bake, but it was so easy and it’s delicious!!!! Will make again and again! <3
Made twice so far. Love it especially yummy with my ham hock and vege soup.
This was delicious!! I made it with gf kind Arthur flour. I let it rest in the pan for 20 minutes before baking. So cheesy and buttery. It disappeared fast!
Fast easy but delicious recipe. I used some buttermilk I needed to use up and it was delicious. Be sure to add the topping! Thanks Amy.
Don’t know why I waited so long to make this! Now that I have a really good cheese grater, I’ll be making this a lot!!
This was so delicious and easy.perfect for any time and great toasted with soup. Boy thank you for sharing.
Great recipe! Tasty day after. Ont thing I changed was to leave out parsley in butter topping and double the spiced in the butter
I also added 1 teaspoon onion & garlic powder to the flour
The flavour is great, but both times I’ve made it, it has sunk in the middle. It only asks for baking powder and my baking powder was fresh. What could I be doing wrong?
Hi Micki. I’m so sorry you’re having trouble with this bread. I’ve made it countless times and never have issues. Quick breads typically sink in the middle because they are underbaked and the batter’s structure hasn’t set properly, causing the air bubbles created by leavening to collapse in the center as it cools. It could also be due to using too much liquid, overmixing the batter, using an incorrect pan size, or having an oven temperature that is not accurate enough.
I’d like to make this in smaller loaf pans.. do you know cooki g time for smaller loaves?
I haven’t ever tested making smaller loaves. It would depend on their size, but you could try cutting the bake time in half and continuing in 5 minute intervals until a tester comes out clean.
When I make different breads(banana, pumpkin, zucchini) I make in the small pans. I usually bake them 30-35 min. I like to give them away and smaller loads make more gifts.
I don’t post comments often but I had to for this recipe. My family loves cheese and loved this bread. We ate it with the spaghetti I made for dinner. Thus bread is a keeper and I highly recommend this recipe. It will pair great with almost everything.
Can one use recipe for muffins? What baking time and temp for muffins?
made the cheese bread loaf EXCELLANT!
Oh my gosh was this bread DELISH!! Served it with tomato soup and we finished off the entire loaf – there’s only 4 of us! I’m making it again today. Thank you so much for sharing!
This was SO GOOD. No changes. Served with tomato soup and we all loved it so much.
Made this with all purpose gluten flour but exact amounts as rest of recipe.. we all loved this recipe. If your thinking about making it… don’t hesitate! It’s delicious .thank u!
Just wondering if you had to add xantham gum since you used gluten free flour? Thanks!
This is an excellent cheese bread! Definitely my family’s go to now! Thank you so much for creating and sharing this recipe!
I haven’t made yet but wondered if this toasts well. I don’t want the cheese melting in the toaster.
I haven’t toasted this but I do love to pan grill leftover slices of this and it’s absolutely divine!
Made this tonight, to go with dinner. Absolutely delicious! Tastes exactly like the biscuits at RL. I sliced it while still pretty warm and added another coat of the butter, so it would seep in between the slices. Oh lord have mercy. There’s hardly any left, for 3 people chowing down. This will be in heavy rotation.
I saw this recipe on Pinterest and decided to make it since it looked so easy. After starting the recipe I realized I was out of milk & sharp cheddar. Lol! So I substituted with half & half and Colby Jack cheese. The subb’d version was amazing so I can only imagine how good the original recipe is!
Hi i want to try this, what does it mean by 1 3/4 cuos flour apoon level? Do i use a cuo or a spoon? And how much flour exactly i dont get it.
Hi Georgia – your question is a bit jumbled, so I don’t quite understand what you’re asking. It’s 1 & 3/4 cups all-purpose flour. Spoon and level when measuring, don’t just scoop it.
My wife and daughter love this recipe. I added pickled jalapenos as well.
Sooooo good!! Made it to have with dinner tonight. Let’s just say several of us won’t need dinner. I should have made two loaves!!
I’ve not had the pleasure of tasting the bread but, I have made the biscuits many times over. They are really amazing if the recipe is followed.