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Baking recipe · from the recipe book

Cheddar Dill Buttermilk Quick Bread

A tender, golden savory loaf with sharp pockets of melted cheddar and a bright, grassy dill flavor throughout.

Cheddar Dill Buttermilk Quick Bread

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp12 gGranulated sugar
  • 1⅓ cups shredded150 gCheddar cheeseshredded, divided
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 2½ tbsp chopped10 gFresh parsleyfinely chopped
  • 1¼ cups (300 ml)280 gButtermilk, low-fat
  • 2 large100 gEggs
  • ¼ cup60 gUnsalted buttermelted and slightly cooled, plus a little for the pan
  • 2 tsp10 gYellow mustard

Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little of the butter, then melt the rest of the butter and let it cool slightly.
  2. Shred the cheddar and set aside 30 g of it for the top; the rest goes into the batter. Finely chop the dill and parsley.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and sugar.
  4. Add the larger portion of cheddar, the dill and the parsley to the flour mixture and toss until coated.
  5. In a second bowl, whisk the buttermilk, egg, melted butter and mustard until smooth.
  6. Pour the buttermilk mixture into the flour mixture and fold with a spatula just until no dry flour remains; the batter will be thick and a little lumpy.
  7. Scrape the batter into the pan, smooth the top and scatter the reserved cheddar over it.
  8. Bake 50 to 55 minutes, until the top is deep golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then turn out onto a rack and cool 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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