Cheddar and Dill Buttermilk Quick Bread
Cheddar and Dill Buttermilk Quick Bread
This Cheddar and Dill Buttermilk Quick Bread is light and flaky and bursting with flavour! This bread requires no kneading and no rising, and you can have it on your table in about one hour.
I have developed a thing for quick breads. Who knew you could make a loaf of bread in just over one hour, with no kneading and no rising? Warm bread on the table in time for dinner? Yes. Please.
Buttermilk quick breads have simple base ingredients that are the perfect platform for many different flavour combinations. I have been busy experimenting and am discovering many delicious variations. First I made this Mozzarella & Parmesan Buttermilk Quick Bread, and then last week I made this Cheddar & Dill Buttermilk Quick Bread. Oh the deliciousness.
I love dill, and the addition of this herb to this bread doesn’t disappoint! The combination of cheddar cheese and fresh dill in this bread is SO good.
Savoury quick breads like this one are perfect to serve alongside any grilled meat, soup, or chili. They’re also great the next day if you toast them and slather them with butter…oh yum!
Cheddar and Dill Buttermilk Quick Bread
Ingredients
- 2 cups flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 egg
- 1/4 cup melted butter
- 1 1/4 cup shredded cheddar cheese
- 1/4 cup chopped fresh dill
Instructions
- Preheat your oven to 350 degrees.
- In a bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the buttermilk and egg.
- Whisk the melted butter into the buttermilk mixture.
- Add the buttermilk mixture to the flour mix, and gently combine. Don't over mix the batter.
- Stir in the shredded cheese and dill.
- Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.
I hope you enjoy this recipe!
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Love Quick Bread Recipes? Here are more great ones!
Mozzarella and Parmesan Buttermilk Quick Bread
Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread
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Have a delicious day!
Can I substitute 1 cup of buttermilk for the yogurt and milk in the Jalapeño cheddar quick bread? Can’t wait to try this recipe
Hi Diane! Yes, you absolutely can!
I have this baking in the oven as we speak. The ingredients include sugar but the instructions don’t say when and where to add it. Should it be in there?
Hi! I always add a bit of sugar, but it’s fine if it’s left out. I’ll fix the recipe to reflect that…thank you for mentioning it!
Hi! This looks delicious, but I ran out of butter! Can I substitute olive oil or vegetable oil?
Hi Laney! I wish I could say, but I’ve never substituted oil in this recipe…I would be afraid the bread would come out too greasy!
This was so good! It’s only the two of us, so I halved this and made it in a muffin tin (6 muffins). I also just used what I had on hand- mozzarella- so it was much more subtle in cheese flavor, but still rich and tender! The proportions of the ingredients are what makes it- so it’s easily really riffable, based on what you have! Definitely keeping this in the rotation!
I’m so happy you enjoyed it Caroline!
Hi! My family LOVES this recipe! Can I freeze this bread? Will it keep well?
Hi Emilia, so sorry for the late response! I’m so happy your family loves this recipe…it’s a favourite here too! And yes, absolutely you can freeze this bread. You can always warm it up in the oven once it had defrosted…I’ll wrap mine in tin foil and put it in a 350 degree oven for about 10 minutes or so to warm it up.