Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder.
- Stir in 3/4 cup of the shredded cheddar cheese.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and sprinkle with the remaining 1/4 cup of cheddar cheese.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use extra sharp cheddar cheese. You can also add other herbs and spices to the batter, such as dried rosemary or thyme. Store leftover bread in an airtight container at room temperature for up to 3 days. For best results, warm slices in the oven before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg