Cheddar Poppy Quick Bread Recipe


Cooking with Seeds: 100 Delicious Recipes for the Foods You LoveCaramelized onion adds not only moisture but also a sweet, rich flavor to this simple no mixer required bread. Balanced with good sharp Cheddar and a bit of salt, it’s delicious topped with a smear of butter and a thin slice of prosciutto. Store tightly wrapped, at room temperature, for two days, or slice and freeze for one month.

  • Yield: 1 Loaf


  • 6 tablespoons unsalted butter, divided, plus more for the pan
  • 1 large sweet onion, chopped
  • Kosher salt and freshly ground black pepper
  • 3 cups all-purpose fl our, spooned and leveled
  • 2 tablespoons toasted poppy seeds
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups buttermilk
  • 1 large egg
  • 2 ounces sharp white Cheddar, grated
How to Make It
  1. Preheat oven to 350°F. Butter a 8½ x 4½-inch loaf pan.
  2. Melt 2 tablespoons of the butter in a medium sauté pan over medium heat. Add the onions. Season with salt and pepper. Cook, stirring occasionally, until golden-brown, 22 to 26 minutes.
  3. Whisk together the flour, poppy seeds, baking powder, baking soda, and 2 teaspoons of salt in a bowl.
  4. Melt the remaining 4 tablespoons of butter in a small saucepan. Whisk together the melted butter, buttermilk, and egg in a bowl. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the onions. Transfer the batter to the prepared loaf pan. Top with the grated Cheddar.
  5. Bake, rotating the pan halfway though, until a toothpick inserted in the center comes out clean, 45 to 55 minutes.
  6. Set the pan on a wire rack and let the bread cool in the pan for 15 minutes. After 15 minutes, use a small offset spatula or butter knife to loosen the bread from the pan. Transfer the bread to the wire rack to cool completely.

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