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Quick Parmesan Cheddar Cheese Bread

Servings: 10


  • 3 oz 1 cup Parmesan cheese, shredded
  • 2 1/2 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 4 oz extra sharp cheddar cheese shredded
  • 1 cup milk 2 % or whole
  • 1/2 cup sour cream
  • 3 Tablespoons unsalted butter melted and cooled
  • 1 large egg lightly beaten


  • Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and sprinkle 1/2 cup Parmesan evenly in bottom of pan.
  • In a large bowl, whisk flour, baking powder, cayenne and pepper to combine. Using rubber spatula, mix in cheddar breaking up clumps, until cheese is coated with flour. In medium bowl, whisk together milk, sour cream, melted butter and egg. Use a rubber spatula to gently fold wet ingredients into dry ingredients until just combined. Do not over mix.
  • Pour into prepared pan. Level out with rubber spatula. Sprinkle evenly with Parmesan cheese.
  • Bake until loaf is deep golden brown and toothpick comes out clean, about 45-50 minutes. Let cool for 5 minutes. Invert onto wire rack. Turn right side up and cool for about 45 minutes. Serve
  • To freeze: Wrap cooled loaf tightly with double layer of aluminum foil and freeze up to 3 months.