Buttermilk Cheese Loaf
A savory cheese loaf with a hint of mustard, perfect for breakfast, snack, or lunch. Its moist texture and cheesy flavor make it a versatile addition to any meal.
Ingredients
Instructions
- Beat buttermilk, oil, and eggs with rotary egg beater until well blended.
- In a large bowl, combine dry ingredients with shredded Cheddar cheese.
- Add egg mixture to dry ingredients and stir until just moist.
- Pour into greased 9 x 5 x 3-inch pan.
- Bake at 375°F for 45 to 50 minutes.
- Cool in pan for 10 minutes, then invert on rack until cool.
Tips & Substitutions
For a more flavorful loaf, consider adding chopped fresh herbs like chives or thyme to the dry ingredients. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice (1 cup milk minus 1 tbsp vinegar/lemon juice). This Buttermilk Cheese Loaf is versatile; feel free to swap out the Cheddar for your favorite cheese, like Gruyère or pepper jack.
Serving Suggestions
This Buttermilk Cheese Loaf makes for a delightful breakfast or brunch item. Serve it warm with butter or alongside a fresh salad for lunch. It pairs beautifully with Chicken With Rice Casserole for a comforting dinner. For a snack, try it with a spread of cream cheese or homemade jam.
Storage & Reheating
To store leftovers, wrap the cooled loaf in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. To reheat, pop slices in the toaster or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Cheese Loaf contains roughly 278 calories, with 12g protein, 27g carbohydrates, and 13g fat. It is an excellent source of protein (24% of the Daily Value) and calcium (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1508mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser loaf. Consider using a mix of half whole wheat and half all-purpose flour for a lighter texture while still adding some whole grain benefits.
What can I add to make the loaf more moist?
To enhance moisture, you can add 1/4 cup of plain yogurt or sour cream to the wet ingredients. Another option is to include grated zucchini or carrots, which not only add moisture but also a subtle flavor without altering the recipe much.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter the night before, store it in the refrigerator, and bake it fresh in the morning. Just be aware that it may need a few extra minutes in the oven if it’s cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).