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Baking recipe · from the recipe book

Sharp Cheddar Mustard Buttermilk Loaf with Scallions

A tender, tangy buttermilk loaf packed with pockets of melted sharp cheddar, a gentle mustard and smoked paprika kick, fresh scallions, and a crisp cheesy crust on top.

Sharp Cheddar Mustard Buttermilk Loaf with Scallions

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • ⅔ cup80 gWhole wheat flour
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gBlack pepper
  • 1⅓ cups shredded150 gCheddar cheesesharp, coarsely shredded, divided
  • 2½ medium40 gGreen onionsthinly sliced, as a stand-in for chives
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • 2 large100 gEggsroom temperature
  • ¼ cup60 gUnsalted buttermelted and slightly cooled, divided
  • 1 tbsp15 gYellow mustard

Steps

  1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with a small amount (about 1 teaspoon) of the melted butter and line it with a parchment sling; set the rest of the melted butter aside for the batter.
  2. Shred the cheddar and divide it: about four-fifths (120 g) for the batter and the remaining one-fifth (30 g) for the top. Slice the green onion.
  3. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, smoked paprika and black pepper to make the dry mixture.
  4. Add the batter portion of the cheddar and the green onion to the dry mixture and toss until every shred is coated, which keeps them from sinking.
  5. In a second bowl, whisk the buttermilk, egg, the rest of the melted butter and the mustard until smooth to make the wet mixture.
  6. Pour the wet mixture into the dry mixture and fold with a spatula just until no dry streaks remain; the batter will be thick and a little lumpy.
  7. Scrape the batter into the pan, smooth the top and scatter the reserved top portion of cheddar over it.
  8. Bake 50 to 55 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean (a little melted cheese is fine, but no wet batter).
  9. Cool in the pan for 10 minutes, then lift out by the parchment and cool on a rack for at least 40 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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