Rosemary Cheddar Quick Bread

Has everybody recovered from Thanksgiving, now?  My sisters and I ran the Turkey Trot on Thanksgiving morning in the 18 degree weather, and my joints were yelling at me for the entire weekend following that.  It was a great run, actually, but since I tend to do my workouts inside, and I never actually go running, it was a bit of a shock to my muscles.  I’d definitely do it again next year, though!

This week is my last week of classes, so there are lots of deadlines looming and one final exam to study for.  With only two things left to complete, I’m feeling great!  Then comes the extremely long winter break – 7 weeks this year!  I cannot wait.  Baking, skiing, and visiting with family galore!

With my last “busy” week, I made some delicious quick bread to go with soup for dinner one night (soup recipe coming soon).  This bread is soft, cheesy, and a little buttery, with the perfect crunchy exterior.  So perfect for dunking!

I love the combination of rosemary and cheddar together, and it really pairs well with a lot of different soups.  We had it with some roasted red pepper potato soup, and it really balanced out the tang perfectly.  I can imagine it’d also be great with broccoli cheddar soup (this one is my current favorite)!

What is your favorite thing to pair with soup?  Crusty bread, a salad?


Rosemary Cheddar Quick Bread

yields 1 loaf

Rosemary Cheddar Quick Bread

  • 2 cups white whole wheat flour
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp dried rosemary
  • 1 Tbsp baking powder
  • 1/4 tsp cayenne pepper
  • 4 Tbsp (1/2 stick) butter, melted
  • 1 1/4 cups milk (I used whole)
  • 1 egg
  • 1 1/4 cups sharp cheddar, shredded

Preheat the oven to 350ºF, and line a loaf pan with parchment paper.

In a large bowl, stir together the flour, salt, pepper, rosemary, baking powder, and cayenne pepper.

Combine the milk, melted butter, and egg in a 2-cup measuring cup, stirring until smooth. Pour the milk mixture into the flour mixture, stirring until just combined. Fold in the shredded cheese.

Pour the batter into the prepared loaf pan, and bake at 350ºF for 50-60 minutes, until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool.

Store leftovers in an airtight container (in the refrigerator for a longer shelf-life).

adapted from Handle the Heat