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.
Love everything cheesy? Don’t miss these Cheese Zombies!
Cheddar Bay Biscuit Cheese Bread
This 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.
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!
What is Cheese Bread?
Cheese bread is a quick bread – that means no kneading and no rise time – that’s loaded with, you guessed it…lots of cheese. In this case, we’re using 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.
What You’ll Need
This cheesy quick bread is made with lots of cheese and pantry staples.
(Scroll below to the printable recipe card for details and measurements.)
- Flour: Just regular, all-purpose flour. Make sure it’s spooned and leveled, not scooped.
- Sugar: A small amount of sugar balances the savory flavors.
- Baking powder: A leavening agent to help give the bread lift.
- Sea salt: Just a pinch for flavor.
- Shredded cheddar cheese: Use fresh cheddar cheese off the block, not pre-shredded.
- Milk: We recommend whole milk for optimal moisture.
- Egg: This helps bind the bread and hold it all together.
- Unsalted butter: I prefer unsalted butter to control the level of saltiness of the bread.
- Seasonings for the topping: A combination of garlic powder, sea salt, onion powder, and dried parsley help recreate the Cheddar Bay flavor.
How to Make Cheese Bread
Making this cheese bread, like most quick bread, is beyond easy. Just mix together the dough ingredients, bake, and serve! Here’s a brief summary:
(Don’t miss the printable recipe card below for all the details.)
- Preheat the oven. Preheat the oven to 350°F and coat a standard loaf pan with nonstick spray.
- Prepare the dough. Whisk together the dry ingredients then stir in the cheese to coat in the mixture. Whisk the milk and egg then stir into the dry mixture. Mix in the melted butter and pour the mixture into the loaf pan.
- Bake. Bake until a toothpick inserted comes out clean. Remove from oven to cool.
- Add the topping. Whisk together all the topping ingredients and brush over the bread.
- Serve. Allow the bread to cool. Slice and serve.
Tips for Success
For the best cheesy quick bread, keep these tips in mind.
- 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. Packaged shredded cheese doesn’t have as much flavor and is also coated in cellulose, which doesn’t allow it to melt properly.
- Don’t overmix the dough. Mix the ingredients until just combined, but avoid overmixing. Overmixing can result in less tender bread.
- 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.
- Alter the add-ins. While we love this bread as is, you can get creative with different cheeses, or add in jalapenos or bacon bits for a new flavor profile.
- Enjoy warm. For the best experience, enjoy this bread while still warm from the oven.
Cheese bread can be served as a side dish to soup, salads, and pasta – the cheesy goodness combined with any of those is fantastic. And you simply can’t beat a warm slice with a pat of butter melted on top.
Or try it as sandwich bread – picture those melt-in-your-mouth Cheddar Bay biscuits filled with your favorite sandwich toppings. That’s essentially what using this cheese loaf as sandwich bread is. If you’re a cheese lover, try making a grilled cheese sandwich with this bread. Amazing!
How to Store
Storing leftovers: You can store this bread on the counter or in the fridge, in a well-sealed ziploc bag or airtight container. It will last for up to 4 days. If you keep it on the counter, be sure to keep it cool and out of humidity.
To freeze cheese bread: 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 to avoid freezer burn and thaw on the counter.
More Easy Bread Recipes:
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 garlic powder
- 1/8 teaspoon fine sea salt
- pinch of onion powder
- pinch of dried parsley
- Preheat the oven to 350 degrees F. Coat a 9×5 loaf pan with nonstick spray. Using a pastry brush, brush the spray all over the loaf pan to make sure it is covered up the sides and in the corners. Set aside.
- 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 and egg; pour into the dry mixture and stir it until just combined (a few dry spots are okay.) Add in the melted butter and mix it in until everything is combined and there are no dry patches.
- 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, garlic powder, salt, onion powder, and dried parsley.
- Remove loaf pan from the oven and set on a wire rack to cool slightly. 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 completely on the wire rack.
- Slice and serve.