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!!