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Baking recipe · from the recipe book

Cheddar, Broccoli and Mustard Loaf

A tender, golden savory loaf packed with sharp cheddar pockets, flecks of broccoli and a gentle mustard tang under a crisp cheesy crust.

Cheddar, Broccoli and Mustard Loaf

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ tsp2 gPaprika (sweet or smoked)
  • 1½ cups shredded170 gCheddar cheesecut 140 g into small cubes, shred 30 g
  • 1⅔ cups florets150 gBroccolifinely chopped
  • 2 medium30 gGreen onionsthinly sliced
  • ⅔ cup160 gSour cream
  • ⅔ cup (160 ml)160 gMilk, 2%
  • 2 large100 gEggs
  • ¼ cup60 gUnsalted buttermelted and cooled
  • 1 tbsp15 gYellow mustard
  • ¾ tsp3 gCanola oil

Steps

  1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with the canola oil.
  2. Prep first: chop the broccoli, slice the green onion, cube most of the cheddar and shred the rest (cubed portion for the batter, shredded portion for the top). Melt the butter and let it cool.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and paprika.
  4. Toss the broccoli, green onion and cubed cheddar into the flour mixture until coated.
  5. In another bowl, whisk the egg, sour cream, milk, mustard and melted butter until smooth.
  6. Pour the wet mixture into the flour mixture and fold just until no dry flour remains; the batter will be thick.
  7. Spread the batter in the pan and scatter the shredded cheddar over the top.
  8. Bake 55 to 60 minutes, until deep golden and a toothpick in the center comes out clean of batter (melted cheese is fine).
  9. Cool in the pan 10 minutes, then turn out and cool on a rack at least 30 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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