This savory Peppery Cheese Bread is an easy quick bread that is filled with cheese and lots of black pepper for a little kick.
Serve this Peppery Cheese Bread up alongside some soup or pasta for a delicious and comforting meal!
I love to work with yeast, but a lot of the time, you need something easy and faster. This bread is exactly that.
I don’t run across savory quick breads very often, and I don’t know why, because this is so good. Especially if you are a black pepper lover. (And if you aren’t, I would suggest cutting back on the amount of pepper in the recipe.) This is so easy that my almost 5 year old practically made this by herself.
This is a great bread to serve along soup, or pasta, or even just a chicken dinner. I loved it and loved all of the flavors running through it. A definite winner!!
Ingredients
Flour: I used all-purpose flour.
Sugar: This will not make your bread sweet, but it helps to balance the flavors.
Freshly Cracked Black Pepper: I highly recommend freshly cracked pepper here. If you are using regular table pepper, I would cut the amount in half because it tends to be a lot finer.
Baking Powder, Salt, & Baking Soda: These help with the rise of the bread and the flavor.
Eggs: I use large eggs.
Yogurt: I used a plain lowfat yogurt, but Greek yogurt should also work.
Oil: Any neutral flavored oil will work.
Milk: I used 2%, but any milk should work.
Mustard: This just brings in some extra flavor.
Cheese: For the best results, use freshly grated cheese.
Green Onions: I love that you get a light onion flavor with the green onions.
How to Make Peppery Cheese Bread
- Whisk together all of the dry ingredients in a large bowl.
- In another bowl, beat together the remaining ingredients.
- Add the wet ingredients to the dry ingredients and stir it all together, just until it is combined. Do not overmix.
- Pour the batter into a prepared loaf pan.
- Bake until a tester inserted in the center comes out clean or only with a few moist crumbs.
More Easy Bread Recipes
Irish Soda Bread
Boston Market Cornbread
Artisan Bread
Red Lobster Cheddar Biscuits
Peasant Bread
Peppery Cheese Bread
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 to 2 teaspoons cracked black pepper
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 beaten eggs
- 1 8- ounce carton plain low-fat yogurt
- 1/2 cup cooking oil
- 1/4 cup milk
- 1 tablespoon spicy brown mustard
- 1 cup shredded cheddar cheese 4 ounces
- 1/4 cup thinly sliced green onions
Instructions
- Preheat the oven to 350F. Spray a 9x5-inch loaf pan with nonstick cooking spray.
- In a large bowl, combine the flour, sugar, pepper, baking powder, salt and baking powder. In another bowl, combine the eggs, yogurt, oil, milk, mustard, cheese and green onions. Add the wet ingredients to the dry ingredients and stir just until combined. Pour into the prepared loaf pan.
- Bake until a tester inserted in the middle comes out clean, 45-50 minutes. Allow to cool for 10 minutes, then remove from pan to a wire rack to cool completely. Store any leftover bread wrapped in the refrigerator.
Pam says
Very interested in this bread. I got a little scared where it says total time to m
ake the bread was 2 hours, it really is 1hour and 5 minutes. I will try it , thanks so
Deborah says
Thanks for catching that! I hope you try it and love it as much as I do!
Debra Gallander says
Can this be frozen for a later date
Deborah says
Hi Debra,
I haven’t tried it myself, but I think it would freeze beautifully.
Betty says
If I use mini bread pans, how many would be the equivalent?
Deborah says
Hi Betty – it would depend on the size of your mini bread pans.
Rose M. says
I am not good with yeast breads, but this sounds so easy and tasty. I am definitely going to try it…….good with soup or chili on a cold day!
Becca @ Amuse Your Bouche says
This looks incredible! I LOVE anything with cheese in haha, and black pepper sounds like an awesome way to add that little kick. I love that it’s a quick bread too – I’ve never quite mastered yeast!!
Chels R. says
I’ve got to try this and currently, at this exact moment in time, I have all of these ingredients, which is completely amazing because I almost never buy green onions. BUT, in the monthly cooking class I go to, Lisa (the host) usually has something with green onions in it and I eat it, because I hate being that person who picks things out. Turns out, I’m liking green onions. Who would of thought!
Deborah says
The green onions don’t totally scream out in this bread, so I bet you really would love it!
patsyk says
I love that this is a quick bread recipe. I’m not terribly adventurous with yeast breads, and this is one I could adapt to different savory seasonings to go with any meal. Thanks, for sharing!
Laura (Tutti Dolci) says
Your recipe index looks great, are you building it yourself? A visual index is on my to-do list…
I know I would love this bread, it would be perfect with a bowl of soup!
Norma | Allspice and Nutmeg says
Cheese bread is the best. This sounds delicious!
Joanne says
I’m seeing this, with a warm bowl of chili, in my future.
Katrina @ Warm Vanilla Sugar says
This cheese bread looks seriously delicious. Love this recipe!