1. Prepare to Bake:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang on the two long sides for easy removal.
2. Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and garlic powder (if using). This ensures the leaveners are evenly distributed. Stir in the shredded cheddar cheese until it’s coated in the flour mixture.
3. Mix Wet Ingredients:
In a separate medium bowl, whisk the buttermilk, melted butter, and eggs until the mixture is completely smooth and well-blended.
4. Make the Batter:
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined and no dry pockets of flour remain. Do not overmix; a few lumps are perfectly fine. If using dried herbs, fold them in at this stage.
5. Bake:
Pour the batter into the prepared loaf pan and spread it evenly into the corners. Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Let the bread cool in the pan for 10 minutes. Then, run a knife around the edges and use the parchment paper to lift it out onto a wire rack to cool completely. For the cleanest slices, allow it to cool fully. Serve warm or at room temperature.
Chef’s Notes
-
Don’t Overmix: The key to a tender, not tough, quick bread is to mix the batter as little as possible once the wet and dry ingredients are combined.
-
Buttermilk Substitute: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5-10 minutes until it curdles.
-
Customize It: Feel free to add cooked, crumbled bacon, finely diced jalapeños, or green onions for different flavor variations.
