Monday, October 11, 2010

Garlic Cheddar Quick Bread

I've mentioned my undying love for googling random ingredients and seeing what comes up. Well, that love is still continuing. I wanted to make some type of garlic and cheese bread but I didn't have time to use yeast so after a quick search I stumbled upon this recipe.

This recipe came together in about 10 minutes and then into the oven it went. That's my idea of a great recipe! As it was cooking I was moaning (literally) over how amazing it smelt. I couldn't even wait for it to cool- the second it came out I sliced off a piece and dove in. John was more than happy to split it with me- the smell was intoxicating. Think garlic cheddar bay biscuits from Red Lobster- that's what it smelt like.

After the first bite the verdict was in- delicious. It was lightly seasoned and very fluffy. I had added some extra seasonings and it was still lightly seasoned- next time I would double the seasonings. The texture was of a typical quick bread- soft and dessert like. I had something else in mind though- grilled cheese! And while it was interesting because the bread was crumbly, it was still a mighty epic grilled cheese.

Definitely worth making. You won't be able to resist it. I froze the sliced and can't wait to eat them with our meals in the upcoming weeks. My only suggestion would be to double the garlic powder, but you know me and garlic... there's no such thing as too much!

Source: Adapted from Taste of Home

3 cups all-purpose flour
4.5 tsp. baking powder
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp. garlic powder (could be doubled if you like a lot of garlic)
1/2 tsp. Italian seasonings, divided
1.5 cups milk
1/4 cup vegetable oil
1 egg

1. Preheat the oven to 350. Combine the flour, baking powder, cheese, sugar, garlic powder, and 1/4 tsp. Italian seasoning in a bowl.

2. In a separate bowl combine the milk, oil, and egg. Stir into dry ingredients until moistened.

3. Pour into a greased 9x5 loaf pan. Top with additional 1/4 tsp Italian seasoning. Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean.

4. Allow to cool in pan for 10 minutes. Then transfer to a wire rack to cool.


  1. Ok..this just moved to the very TOP of my "make it" list...I've got chili simmering on the stove..this will be PERFECT with it! Thanks!!!

  2. This looks delicious! I'm always looking for quick breads that will go with dinner! Can't wait to make this.

  3. That is a great looking bread and especially grilled cheese! yum

  4. I stumbled upon your blog yesterday and saw this recipe. It looked so tempting that I made it last night, it was so good! Garlic and cheese are 2 of my favorite things. Thanks for sharing!

  5. So, this is my new favorite bread! I am on my second loaf within the last 3 days. I am making biscuits with it this time, topping it with butter and some cheese. I am looking forward to them with a spaghetti dinner tonight. Thank you for all your wonderful recipes you share, and your time to post them. Happy cooking and baking! :P

  6. when i saw you post this bread i knew i had to make it with the tomato orzo soup. it was epic! thanks for sharing such great recipes all the time :)

  7. Drool worthy! Looks amazing.

  8. Just the kind of savory, warm treat I was looking for today. Already in the oven! Thanks.

  9. Just wrote a post about this amazing recipe yesterday! MAJOR YUM!

  10. You were right - it smelled DIVINE. I doubled the garlic, but I will say it needed some salt. Otherwise, perfect and bookmarked for life! Thank you for sharing!

  11. Made it this weekend! It was delicious!!

  12. I was just wondering if you think I could sub more milk for the oil? Thanks.

  13. Lauren- you could try it, but the oil adds the fat, so I don't know how it will hold up.

  14. I made this bread the other day, and it's incredible! Just wanted to thank you for sharing.

  15. Just made this today and loved it - found it through pinterest. Thanks for the recipe!

  16. making this tonight! thanks so much!

  17. Just put a loaf of this in the oven. Smells great! I replaced the garlic powder with a few cloves of fresh garlic that I smashed with my mortal and pestle with some ground sea salt. I also replaced the oil with some Countrycorck "vegetable oil spread" it's mostly oil anyway and adds a hint of butter flavor to the finished loaf.