Cheddar Quick Bread + Mustard Magick

This Cheddar Quick Bread is easy to make and doesn't require hours of rising time. Plus, it's jam packed with cheddar cheese, so I know you're gonna love it.

Now that we're all back to school and summer has pretty much ended, can we all forget about that hot girl summer, beach body BS and get back to eating our carbs in peace? I can't even remember the last time I put on a bathing suit. Possibly Greece in 2018? After Covid lockdowns, just putting on real pants feels like an imposition. I'm not about to put an ounce of energy into caring what strangers think of my body.

Though the return of autumn in a country that never has a proper summer isn't quite as rewarding, I still love it. Soup, pumpkins, sweaters, boots, heck, I'd even be up for going to a high school football game if that was a thing. I cherish this feeling because I know it won't be long before I'm complaining about how dark it is all the time. These are precious moments, kids.

What makes Cheddar Quick Bread so awesome?

We should celebrate these glorious days by baking a loaf of Cheddar Quick Bread. There are two cups of shredded cheese mixed into this bad boy. I'm not giving you some boring bread with a little bit of cheese sprinkled on top. You're getting cheesy action in every single bite. And since it's chemically leavened, you don't have to wait around for a hundred years for it to rise. And don't freak out at the word chemical. That just means it's leavened with baking soda, aka bicarb, instead of yeast.

I love to eat this bread warm and slathered with butter, but I've also used it for open-faced breakfast sandwiches with bacon and egg. It would be a great accompaniment to a soup or stew to warm you up after that first chilly day of Autumn. It could also make a tasty after school snack.

How to make Cheddar Quick Bread

We use the muffin method to make this bread. Combine all your dry ingredients in a mixing bowl. We're working with flour, baking soda, and mustard powder. In a separate container, whisk together all your dry ingredients as well as a couple things that will dissolve in the liquid. We've got eggs, vegetable oil, milk, a little sugar, and some salt.

Add your wet ingredients to the dry ingredients and use a spatula to fold them together quickly and gently so you don't overwork the mixture. Finally, fold in a ton of cheddar cheese. Two cups, kids. You can hold back a few pinches to scatter on top for artistic purposes.

Transfer this to a greased or lined loaf pan and bake in a 375 oven for about 40 minutes or until a toothpick comes out clean. You'll get cleaner slices if you wait for it to cool completely before digging in, but I've never managed to wait that long. This is best eaten within the first couple of days, so wrap any leftovers in foil, but don't forget about it.

FAQ

Magickal properties of mustard

If you notice that this bread has just the slightest hint of heat, that's from the mustard powder. I love its subtle flavor here. My intuition tells me that mustard would be good to use when you want to create a big impact from something very small. Mustard seeds are tiny, but they have very big flavor, so I think they must have some amplification properties.

Black mustard seeds were used in an Indian spell to protect children against the Evil Eye. You can also bury yellow mustard seed under the threshold of your home to prevent the entry of negative spirits. Mustard is pretty fiery, so I can see where it gets its protective properties. (Source: Element Encyclopedia of 5000 Spells by Judika Illes)

For more on the magickal properties of this recipe, check out my Kitchen Magick page.

Eat what you want. Have some Cheddar Quick Bread. Enjoy every moment. Make it awesome.

Looking for more awesome quick bread recipes? Try some Cheddar Habanero Cornbread or some Whole Wheat Guinness Soda Bread.

Cheddar Quick Bread

Print Recipe

This Cheddar Quick Bread is easy to make and doesn't require hours of rising time. Plus, it's jam packed with cheddar cheese, so I know you're gonna love it. 

• Author: Renee Rendall
• Prep Time: 5
• Cook Time: 40
• Total Time: 45 minutes
• Yield: 1 loaf 1x
• Category: Baked Goods
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1-½ teaspoons dry mustard
• 2 eggs
• 3 tablespoons vegetable oil
• 1 cup milk
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 cups shredded cheddar

Instructions

1. Preheat oven to 375 F (190 C) and grease a 9-inch loaf pan.
2. In a large mixing bowl, gently whisk together flour, baking powder, and mustard powder to combine.
3. In a medium mixing bowl, whisk together egg, oil, milk, sugar, and salt until combined.
4. Ditch your whisk, pour your wet ingredients over your dry ingredients, and gently fold together as quickly as you can with a rubber spatula. Try to get everything combined in 10 seconds or less. Some lumps are okay.
5. Fold in the cheese. It's going to seem like a lot. This is what makes it awesome. Try to work quickly to get it evenly dispersed.
6. Scrape your batter into your waiting loaf pan and smooth the top. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
7. Run a knife around the edge of the loaf and remove it from the pan immediately to cool. Can be served warm or saved for later. Store in an airtight container.

Keywords: Cheese, Bread

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Recipe adapted from I'm Just Here for More Food by Alton Brown.

Don't forget to leave a review and a comment to let me know what you thought of this recipe. I hope you love it.