Cheese And Pepper Loaf
A savory cheese and pepper loaf with a tender crumb, perfect for breakfast, brunch, or snack, offering rich cheddar flavor and a hint of black pepper. Suitable for all occasions.
Ingredients
Instructions
- Preheat oven to 350°F. Grease the bottom only of a 9 x 5-inch loaf pan.
- Combine flour, grated sharp Cheddar cheese, sugar, baking powder, baking soda, salt, and coarsely ground black pepper in a medium bowl.
- In a small bowl, blend well the buttermilk, eggs, and melted butter.
- Add the wet mixture to the dry ingredients, stirring only until moist.
- Pour the batter into the prepared loaf pan.
- Bake for 35 to 40 minutes until golden brown or a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then remove from pan and cool completely.
- Wrap in foil or plastic wrap and store in the refrigerator. It may be heated in the microwave before serving.
Tips & Substitutions
For a twist, consider using pepper jack cheese instead of sharp Cheddar for added spice. If you prefer a milder flavor, reduce the amount of black pepper. Ensure the buttermilk is at room temperature for better mixing. If you don't have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes.
Serving Suggestions
This cheese and pepper loaf pairs beautifully with a fresh salad or a bowl of soup for a comforting meal. It can also be served as a savory snack with a spread like butter or cream cheese. Consider serving it alongside hidden valley ranch buttered popcorn for a fun twist on your snack time.
Storage & Reheating
Allow the cheese and pepper loaf to cool completely before wrapping it tightly in foil or plastic wrap. Store it in the refrigerator for up to a week. For reheating, place slices in the microwave for 15-20 seconds or warm them in a toaster oven for a few minutes to regain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Pepper Loaf contains roughly 252 calories, with 6g protein, 28g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (28% of the Daily Value) and calcium (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1268mg per serving (55% 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 a different type of cheese?
Yes, you can experiment with different cheeses! Gruyère, Monterey Jack, or even a blue cheese will work well. Just keep in mind that the flavor profile will change based on the cheese you choose, so pick one that complements your taste preferences.
What can I serve with the cheese and pepper loaf?
This loaf can be enjoyed on its own, but it also goes well with a variety of accompaniments. Pair it with a simple green salad, a bowl of hearty soup, or even some roasted vegetables for a more complete meal. It's also delightful when served warm with a side of butter.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the other ingredients are also gluten-free, particularly the baking powder and baking soda, as some brands may contain gluten. The texture may vary slightly, but it should still be delicious!
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).