June 19, 2019

Sharp cheddar & chive quick bread

Finished loaf of bread with slices on a cutting board.

A cheesy quick bread full of fresh chives and a bit of garlic powder makes for a delicious and easy side dish. It's a yummy way to enjoy some of your fresh herb garden chives.

I've been looking for ways to use more of my fresh herbs from our herb garden. We have a ton of chives, parsley, sage, oregano that came back from previous years and we currently have new Italian basil, Thai basil, lavender, thyme, and dill that we planted this year. Most of them are flourishing, so I want to take advantage of them as much as possible.

I like quick breads because they are so easy to make. They take a while to bake, but the preparation is easy and the varieties are pretty endless. The onion and garlic flavor from the chives pair perfectly with a cheddar cheese.

I made this bread recently to have along with some barbeque chicken and roasted asparagus. It went really well with our meal. It would also pair well with chili or soups and leftovers are great toasted with eggs for breakfast. Spread some butter on a slice, or eat it as is.
Chives are one of the first herbs to start coming up each year and the first one that is ready to start using. I always look forward to its fresh flavor and color. 
When making this bread, I like to use a sharp or extra sharp cheddar cheese. White or yellow is fine, but you want the sharp flavor so it really comes through in the baked bread. I used yellow here and it maes a nice marbling on the sliced bread.

Finished whole loaf of cheddar and chive quick bread.

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Yield: 8 servings

Sharp Cheddar and Chive Quick Bread


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 8 oz. sharp cheddar cheese, grated
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1/3 cup minced chives


How to cook Sharp Cheddar and Chive Quick Bread

  1. Preheat the oven to 350 degrees. Lightly grease an 8"x4" loaf pan.
  2. In a large bowl whisk together the flour through garlic powder. Stir in the cheese.
  3. In a medium bowl whisk together the milk, egg, and butter.
  4. Add the wet ingredients to the dry and stir until almost combined. Stir in the chives until just combined.
  5. Pour and spread evenly into the pan.
  6. Bake for 35-45 minutes, until the top is golden and an inserted toothpick comes out clean.
  7. Let cool in the pan on a cooling rack for about 15 minutes. Remove from the pan and cool. Slice and serve warm or room temperature.
Created using The Recipes Generator

If you have chives and are looking for more ways to use them, give this quick bread a try! Let me know in the comments below.

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Slices of baked cheddar and chive quick bread.

Check out these other savory quick bread recipes:


  1. I love the combo of chive and sharp Cheddar! This is definitely my kind of bread, Amy.

  2. I like quick breads, too. Not only because they're easy to make -- and really really good! -- but because I can eat them sooner. :-) This looks really nice -- thanks.

  3. Wow Amy, this bread looks so delicious, loaded with lots of cheese and chive, the way I like it. I hope you are having a wonderful week!

  4. What a lovely combination of flavors. I don't make nearly enough savory quick breads!

  5. Amy, I love the combination of flavors that you added to your quick bread - chives and sharp cheddar are wonderful together and the bread looks absolutely wonderful!

  6. Lovely flavors! I like savory more than sweet and this bread is just the kind I would love to have.

  7. I really like the flavor ,i make my own now.

  8. I love quick and easy breads! The combination of the cheddar and chive is delicious! A perfect bread along with a lunch or dinner salad too!

  9. Great minds think alike! I made this bread too, but added some bacon!

  10. Oh this looks so damn good. It's packed with cheese and chives!

  11. If this was sitting in front of me right now I'd eat half of it. What a gorgeous bread. I can already smell it baking.

  12. Has anyone used buttermilk in place of regular milk?

    1. I have not used buttermilk. You could try, but you may want to add some baking soda as well.

  13. Has anyone tried freezing this? If so, how well did it freeze?

    1. I have not frozen this bread. In general, I'm not a fan of how breads, especially quick breads or muffins freeze and then have a soft or wet top.

  14. I love the bread and this is the first time I’ve used this recipe, but why is the salt and sugar omitted in the directions? 🤔

    1. They aren't - Step 2 lists to add everything in the ingredient list from flour through the garlic powder. I'm glad you enjoyed the bread.


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