Cheddar Onion Quick Bread

Cheddar Onion Quick Bread
Quick breads are breads that are made without yeast, hence they are “quick” to prepare. You probably think of banana bread or pumpkin bread when you think of a quick bread, as sweet quick breads are a brunch staple, but there are many savory quick  breads out there that make a nice addition to other meals – like this Cheddar Onion Quick Bread. The bread mixes up in a few minutes and bakes in less than an hour, which means that you can even fit it in on a busy weeknight to have fresh, homemade bread along with dinner.

This bread could not be any easier to make, and the resulting loaf is delicious. It has a light, but moist, crumb and packs in a lot of flavor. The onions cook right in the bread, so you get a very sweet onion flavor in the finished bread, which compliments the cheddar cheese nicely. Both sweet onions and regular onions will work beautifully. I tend to use sweet onions, but use what you have on hand. The cheddar also adds a few streaks of orange here and there in the loaf for color as well as flavor.

This recipe could be easily adapted to use other types of cheese – pepper jack would be something spicier, for instance – to suit your preferences and what you have on hand. However you make it, it goes well with all kinds of savory dishes – and since it is so easy to throw together, there is really never a bad time to whip up a loaf. I like to keep it simple and serve it with soups and salads. Classic tomato soup and gazpacho are two of my favorite pairings with this bread. It is good plain and even better when you smear it with a little bit of butter. The bread can be sliced and toasted, as well, to add a little crunch to it.


Cheddar Onion Quick Bread
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/4 cup vegetable oil
1 cup buttermilk
1 cup finely shredded cheddar cheese
1/2 cup finely diced onion

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together eggs, vegetable oil and buttermilk until well combined. Add in flour mixture and stir until almost all of the flour has been incorporated. Add in cheese and onion and mix until batter comes together.
Pour into prepared pan and spread in an even layer.
Bake for 45 minutes, or until a toothpick inserted into the center of the bread comes out clean and the loaf is golden.
Turn out of the pan and allow to cool for a few minutes before slicing.

Makes 1 loaf.

3 comments

  1. I love making savory quick breads! The ‘Mother of All Quick Breads’ (it’s huge) is the cheese bread with Parmesan and cheddar I made via Cook’s Illustrated, but I’ve also made my own with Monterey Jack, and a savory honey rye quick bread.

  2. Thank you for this recipe! This made my house smell wonderful this morning and I’m looking forward to serving it tonight with some corn chowder. (I already snuck a bite and I’m in love!)

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