Parmesan Cheddar Quick Bread

3 minutes
September 16, 2022
Carole Jones

Our summer vacation is officially two weeks old.  The exact amount of time I claimed it took to adjust to this change.  I was so wrong!

We have our summer schedule in place, chores being taken care of and a fun list of boredom busters that we are completing.  However, at the end of the day, I am struggling because I feel like I’ve completed very little.  Not a single thing planted in my garden.  Not a single weed pulled from my flower beds.   Not a single project from my summer home improvement list begun.

Parmesan Cheddar Quick Bread
A few days ago, I was scrambling to get dinner on the table while flabbergasted that it was already 5:00 pm!  Seriously.  Where the heck are my days going?!?!  I needed a quick carb that would bribe my kids to eat their side of grilled veggies.  This perfectly fulfilled its purpose.  The bread came together in just a couple minutes and we were raving about it by 6:00 pm with dinner.  I know these would also make great muffins if you are even more frantically preparing dinner.  I estimate muffin form would take about 18 minutes but use the same toothpick method to test for doneness.
Now, you’ll have to excuse me because I just looked at the clock and what the heck?!?!  There is definitely something messed up with the space-time continuum this summer!


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Parmesan Cheddar Quick Bread

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  • Yield: 1 loaf 1x


  • 1 3/4 C flour
  • 1/4 C sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 C freshly grated parmesan cheese
  • 1 C freshly grated cheddar cheese
  • 1 C milk
  • 1 egg
  • 1/3 C oil


1.  Preheat oven to 400 degrees and lightly spray a loaf pan with nonstick spray.  In a medium bowl, mix together all the dry ingredients.  Add the two cheeses and mix so each piece is coated in the flour mixture.  It keeps the cheese from settling to the bottom of the loaf.
2.  In a small bowl, beat together the wet ingredients and add to the dry.  Mix just until combined and do not over mix!  Pour into the loaf pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.  Remove from the pan and cool on wire rack.

  • Author: Carole


  • Serving Size: 1/8th
  • Calories: 328
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 30mg
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 45mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


Jensine Kinser
11 years ago

It’s my fault. I think I’m stealing all the time–because I SWEAR the clock has now said 8:50 the last three times I looked at it. 🙂 And this bread looks awesome.

Mrs. DDD
11 years ago

By “freshly grated” do you mean from a newly opened package of cheese and not from the package that has been sitting in the fridge for three weeks? I don’t think I even own a cheese grater.

11 years ago

Freshly grated is definitely preferred Samantha but not required. The stuff you buy at the store that is grated, both for the cheddar and the parmesan, has a coating sprayed on it to keep it from clumping. My experience has taught me three things: it doesn’t melt as well, has a different taste to it and the results are more dry that if I grate it myself.

Mrs. DDD
11 years ago

I bought some parmesan. Was surprised at the price! I’m making it for tomorrow. I will let you know how it goes!

Mrs. DDD
11 years ago

Complete success! Everybody loved it!

10 years ago

Can other cheeses be used?

10 years ago

Absolutely Roberta! Come back and tell me which cheese you tried

4 years ago

Ive tried it and its yummy!!!

4 years ago

So glad to hear it Caroline! Thanks for coming back and sharing your review 🙂

Sharon Jaquita Maynard
9 months ago

I think I messed up I used bread flour..

Carole Jones
9 months ago

Yeah, that will definitely impact the texture and crumb on the quick bread. I hope you give it another try with regular flour 🙂

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