Cheesy Garlic and Leek Quick Bread
Cheesy Garlic and Leek Quick Bread
This flavourful Cheesy Garlic and Leek Quick Bread is loaded with soft cooked leeks, garlic and sharp cheddar cheese. This bread requires no kneading, no rising, and it’s ready and on the table in about one hour.
If you’re looking for a tasty, warm, fresh bread to add to your dinner tonight, this Cheesy Garlic and Leek Quick Bread is a delicious option! Made with simple ingredients, this bread is quick and simple to put together.
Leeks + Garlic + Cheese = DELICIOUS
The combination of the soft cooked leeks and garlic with sharp cheddar cheese, all mixed into a soft buttermilk bread, is delicious! The leeks add a soft, sweet and subtle onion flavour to this loaf which pairs perfectly with the garlic. So so good.
Great for any meal!
Most of the time I bake savoury quick breads and serve them at dinner with soups or stews, but really, they’re delicious at any time! This quick bread is also great for lunch and even at brunch with eggs.
Cheesy Garlic + Leek Quick Bread Recipe Tips
- LEEKS: For this recipe you need 1 cup of cooked leeks, which works out to be about 2 large fresh leeks. Cut off the root end and the dark green parts of the leeks: you only want to use the white part and light green parts of the leek (the dark green tops are too tough). Then wash the leeks thoroughly as they can be very sandy and dirty. Make sure to pull open the top layers and rinse in between them.
- GARLIC: This recipe calls for 1 clove of minced garlic, but if you want an extra garlic kick, feel free to add another clove.
- CHEESE: I like to use a sharp cheddar cheese for this bread, but really, you can use any of your favourite cheeses (mozzarella, gouda).
- DON’T OVER MIX THE BATTER or you will end up with a very dense loaf.
- TOPPING: A topping made up of olive oil, parmesan cheese and coarse salt is delicious!
- LINE THE PAN: Make sure the line the loaf pan (9 x 5 inch pan) with parchment paper so the loaf can be easily removed after baking.
- LET IT COOL: Make sure to let the loaf cool before cutting into it, or it will crumble.
- STORAGE: Keep this quick bread in an airtight container on your counter, it’s fine at room temperature.
- HOW LONG DOES THIS BREAD LAST? Quick breads are best enjoyed within 1 to 3 days as they tend to dry out more quickly than traditional bread. If your bread becomes a little dry, toast it and slather on butter. Yum.
- REHEATING LEFTOVERS: This bread is best warm, so I reheat any leftovers in the toaster, or microwave for about 12 seconds. OR you can wrap them up in aluminum foil and reheat in the oven.
- FREEZING: This bread freezes well. Store in an airtight container or ziplock bag for up to 3 months.
- DON’T HAVE BUTTERMILK? No problem! Substitute with 3/4 cup sour cream (or plain yogurt) plus 1/4 cup milk. Or 1 cup minus 1 tbsp milk, plus 1 tbsp lemon juice (mix the milk + lemon juice together and let sit for 5 minutes before using).
Assembling this bread for baking:
Line a 9 x 5 inch loaf pan with parchment paper. Add the batter, smoothing down the top, then top with olive oil, salt and parmesan cheese. Bake for about 1 hour.
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Ways to enjoy this bread:
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Easy. Flavourful. And Delicious!
Cheesy Garlic and Leek Quick Bread
Ingredients
Leek + Garlic Mixture:
- 2 fresh leeks cleaned and sliced (see tips above) (you should have about 1 cup cooked leeks total)
- 1 garlic clove minced
- 1 tbsp olive oil
Bread Ingredients:
- 2 cups all purpose flour
- 1/2 tsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup melted butter
- 1 1/4 cups shredded sharp cheddar cheese
Topping:
- drizzle of olive oil
- 1 tbsp shredded parmesan cheese
- 1/4 tsp coarse salt
Instructions
- Preheat your oven to 350 degrees F.
- In a large skillet over low-medium heat, add 1 – 2 tbsp olive oil. Then stir in the sliced fresh leeks and minced garlic.
- Sauté until the leeks are soft, then set aside to cool.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk and egg.
- Whisk the slightly cooled melted butter into the buttermilk mixture. The add this mixture to the flour mixture, and gently combine. Don’t over mix the batter.
- Stir in the shredded cheese and cooled cooked leek mixture.
- Line a 9 x 5 baking tin with parchment paper, add the batter (it’s more like a sticky dough), smoothing down the top.
- If you want to add the topping do that now. Just drizzle with olive oil then sprinkle on parmesan cheese and coarse salt.
- Bake for 1 hour, or until a toothpick inserted in the centre of the loaf comes out clean. The top of the loaf should be lightly golden brown.
- Let cool on a wire rack for about 10 minutes, then remove the loaf to the rack.
- Serve warm.
I hope you enjoy this leek bread! Have a delicious day!
Have you made this bread recipe as jumbo muffins? Just my Hubby and I so I’d like to freeze and save them for future meals in lieu of having a whole bread loaf as? Looks delish!
Hi Anne! I have not done this before, but that sounds amazing and like something I would like to try. If I were to do this, I would just make sure to line the muffin pan with liners, then bake for 12-15 minutes (or longer depending on how big they are).
Absolutely phenomenal!