Cheddar-Chive Buttermilk Quick Bread

Why You’ll Love This Recipe

• Big cheddar flavor with melty pockets and a tender, moist crumb.
• Tangy buttermilk rise for bakery-level texture without yeast.
• Quick to mix in one bowl and perfect alongside soup, chili, or salad.
• Adaptable: add jalapeño heat, bacon, or swap in herbs you love.

Grocery List

• Produce: Fresh chives (plus optional jalapeño for variation)
• Dairy: Buttermilk, unsalted butter, sharp cheddar cheese, 1 large egg
• Pantry: All-purpose flour, baking powder, baking soda, fine sea salt, black pepper, garlic powder (optional), sugar or honey, neutral oil, Dijon mustard (optional)

Full Ingredients

For the cheddar-chive quick bread

• 2 cups (240 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional but tasty)
• 1 tsp sugar or honey
• 1 1/4 cups (300 ml) well-shaken buttermilk, at room temperature
• 1 large egg, at room temperature
• 4 tbsp (57 g) unsalted butter, melted and cooled slightly
• 2 tbsp (30 ml) neutral oil (such as canola or grapeseed)
• 1 tsp Dijon mustard (optional)
• Sharp cheddar, divided:
  • 1 cup (113 g) coarsely shredded
  • 1/2 cup (70 g) small 1/4-inch cubes
  • 2 tbsp (14 g) finely shredded for topping
• 1/4 cup (10 g) thinly sliced fresh chives
• 1 tsp flour for tossing the cheese cubes (take from the measured flour or add extra)

For the pan and topping

• Softened butter or nonstick spray, for the pan
• Parchment paper for a sling (optional but helpful)
• Pinch of flaky sea salt and extra chopped chives, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line with a parchment sling that overhangs the long sides for easy removal. Lightly grease the parchment as well.

Step 2: Whisk the dry ingredients and prep the cheese

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder (if using). Remove 1 teaspoon of this dry mixture to a small bowl and toss it with the 1/2 cup cheddar cubes to lightly coat; this helps keep the cubes suspended in the batter so you get those melty pockets throughout.

Step 3: Mix the wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter, oil, sugar (or honey), and Dijon (if using) until smooth and well combined. Room-temperature dairy blends more easily and helps the bread bake evenly.

Step 4: Combine, then fold in cheddar and chives

Make a well in the dry ingredients and pour in the wet mixture. Using a spatula, fold gently just until a few flour streaks remain. Add the 1 cup shredded cheddar, the floured cheddar cubes, and the chives. Fold just until evenly distributed; overmixing can make the loaf tough. The batter will be thick.

Step 5: Pan, top, and rest

Scrape the batter into the prepared pan and smooth the top. Sprinkle evenly with the remaining 2 tablespoons shredded cheddar and a pinch of chives. Let the batter rest 5 minutes to hydrate the flour; this encourages a taller rise.

Step 6: Bake to golden perfection

Bake for 45–55 minutes, rotating the pan after 30 minutes, until the top is deep golden and the center registers 200°F (93°C) on an instant-read thermometer. A skewer should come out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the final 10 minutes.

Step 7: Cool, slice, and serve

Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a rack. Cool at least 30 minutes before slicing with a serrated knife. Serve warm or at room temperature; it’s outstanding with tomato soup, creamy chowders, or a simple green salad.

Pro Tips

• For best texture, weigh your flour. If measuring by volume, fluff, spoon, and level to avoid a dense loaf.
• Use block cheddar and grate it yourself on the coarse holes; pre-shredded cheese is coated with anti-caking agents and doesn’t melt as luxuriously.
• Don’t skip tossing the cheddar cubes with a little flour—this keeps the cheesy pockets from sinking.
• Bake to temperature (about 200°F/93°C in the center) for a set crumb that still stays moist.
• High altitude (3000+ ft): decrease baking powder to 1 1/2 tsp and add 1 tbsp buttermilk; start checking at 40 minutes.

Variations

• Jalapeño Cheddar-Chive: Fold in 1 small jalapeño, seeded and finely diced, with the chives.
• Bacon Cheddar: Add 4 slices crispy bacon, chopped and patted dry; reduce salt to 3/4 tsp.
• Herby Whole-Wheat: Use 1 1/2 cups AP flour + 1/2 cup white whole wheat. Add 1 extra tbsp buttermilk and 1 tsp dried thyme.

Storage & Make-Ahead

Cool completely, then wrap airtight. Store at room temperature up to 2 days or refrigerate up to 4 days. For longer storage, slice and freeze up to 2 months; reheat slices in a 325°F (165°C) oven for 8–10 minutes or toast lightly. To prep ahead, whisk dry ingredients and keep in a sealed container for up to 1 week; combine wet ingredients just before baking.

Nutrition (per serving)

Approximate per 1 slice (1/10 loaf): 250 calories; 14 g fat (8 g saturated); 24 g carbohydrates; 9 g protein; 1 g fiber; 2 g sugar; 430 mg sodium. Nutrition will vary with brands and exact toppings.