Recipes » Bread Recipes » Cheddar Dill Quick Bread

Cheddar Dill Quick Bread

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4.4 from 7 votes
I'm all for taking some help in the kitchen, like the boxed baking mix used in this recipe for easy Cheddar Dill Quick Bread.
Prep Time 10 minutes
Cook Time 50 minutes
I'm all for taking some help in the kitchen, like the boxed baking mix used in this recipe for easy Cheddar Dill Quick Bread. https://www.lanascooking.com/dill-cheese-quick-bread/

I’m all for taking some help in the kitchen, like the boxed baking mix used in this recipe for easy Cheddar Dill Quick Bread.

I really enjoy bread baking. I like everything about it from kneading the dough to watching the yeast make it grow and especially the smell that fills the house while it’s baking.

I'm all for taking some help in the kitchen, like the boxed baking mix used in this recipe for easy Cheddar Dill Quick Bread. https://www.lanascooking.com/dill-cheese-quick-bread/

But sometimes I just don’t have the time to bake a yeasted loaf. When time is short, a bread baker’s best friend is a good quick bread like this Cheddar Dill Quick Bread.

This bread uses a boxed baking mix as a shortcut. You just add a few things like fragrant dill and sharp Cheddar cheese to heighten the flavor.

This savory quick bread is great with everything from breakfast to dinner. It makes delicious toast, a nice sandwich, and a wonderful accompaniment for supper. It’s particularly good with soups and stews. Hope you’ll give it a try!

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How to Make Cheddar Dill Quick Bread

Preheat the oven to 350 degrees. Thoroughly grease a 9″ x 5″ loaf pan and set aside.

Dry ingredients in a large mixing bowl.

In a large mixing bowl, combine the baking mix, cheese, and sugar. In a medium bowl, combine the milk, oil, egg, dill, and mustard.

Adding wet ingredients to dry ingredients.

Add the wet ingredients to the dry ingredients, stirring with a wooden spoon until blended. Beat briskly with the spoon for a few seconds to remove any lumps.

Batter in a loaf pan.

Pour the mixture into the prepared loaf pan.

Finished loaf cooling on a rack.

Bake for 45-50 minutes or until a skewer comes out clean. Allow to cool in pan on a rack for 15-20 minutes. Serve warm or at room temperature.

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Sliced loaf of cheddar dill quick bread on a cutting board.

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

I'm all for taking some help in the kitchen, like the boxed baking mix used in this recipe for easy Cheddar Dill Quick Bread. https://www.lanascooking.com/dill-cheese-quick-bread/

Cheddar Dill Quick Bread

I’m all for taking some help in the kitchen, like the boxed baking mix used in this recipe for easy Cheddar Dill Quick Bread.
4.43 from 7 votes
Print It Rate It
Course: Breads
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 1 loaf
Calories: 2651kcal
Author: Lana Stuart

Ingredients

  • 3 cups baking mix recommend: Bisquick
  • 6 ounces Cheddar cheese shredded
  • 1 tablespoon sugar
  • 1 ¼ cups milk
  • 1 tablespoon canola oil
  • 1 egg beaten
  • 1 teaspoon dill weed
  • ½ teaspoon dry mustard

Instructions

  • Preheat the oven to 350 degrees. Thoroughly grease a 9×5 loan pan and set aside.
  • In a large mixing bowl, combine the baking mix, cheese and sugar.
  • In a medium bowl, combine the milk, oil, egg, dill, and mustard.
  • Add the wet ingredients to the dry ingredients, stirring with a wooden spoon until blended. Beat briskly with the spoon for a few seconds to remove any lumps.
  • Pour the mixture into the prepared loaf pan and bake for 45-50 minutes or until a skewer comes out clean.
  • Serve warm or at room temperature.

Notes

Nutrition Information

Serving: 1 | Calories: 2651kcal | Carbohydrates: 257g | Protein: 87g | Fat: 140g | Saturated Fat: 58g | Trans Fat: 1g | Cholesterol: 380mg | Sodium: 5844mg | Potassium: 1225mg | Fiber: 8g | Sugar: 70g | Vitamin A: 2458IU | Vitamin C: 1mg | Calcium: 2243mg | Iron: 12mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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31 Comments

  1. Lana,
    I’ve made this bread, its delicious. Thank you for sharing the recipe. But, I thought it needed salt. What do you think?

    Thanks again!

  2. I have a very old recipe for a dill bread but it’s a yeast bread so of course it’s more time consuming…I have to try this. Bisquick is a pantry staple and I make no excuses over using it for dumplings and biscuits…time to try bread!

    1. It’s a staple in my pantry as well, Barb. I even use it for pancakes and waffles and don’t care who knows.

  3. I love dill so much! I feel like it’s so underrated as an herb but it’s so big on flavor. Love that this bread is quick too :)

  4. This looks so good Lana. My guys love cheese bread.

    My mother in law dog sat for us once. Our sheltie stole her cheese bread she had cooling. I still laugh about it all these years later.

    1. It does seem like most quick breads are sweet so I’m happy to be able to share a savory one.

  5. OOOH….. Those flavors make me want a bowl of tomato soup to go with that, on a crisp cool evening. Thanks so much.

    Miss P

  6. Hi Lana: I last wrote on 5/1, stating that I’d (definitely) be making the “Dill Cheese Quick Bread” very soon. Well, I made it yesterday, and I must say that it was phenomenal! I used a bit more fresh dill than the recipe (originally) called for, since my family and I love the flavor of dill. I was very happy with the end result, and I’ll definitely be making this bread very often in the future.

    1. I am so pleased to hear that you enjoyed the bread! It’s an old favorite of ours, too.

  7. There’s nothing better than a really good quick bread, both for ease and taste. Dill and cheese are the perfect match!

    1. I like a good quick bread, too, Dara though most recipes are sweet. Nice to have a good savory one as well.

  8. I think it’s great to have a handful of good, simple recipes like this up your sleeve! Dill and cheese are lovely additions, I’d love to try this loaf.

    1. It’s not quite the same as a good yeasted, kneaded loaf but it’s a good bread for days when time is short!

  9. Oh yum – I’m imagining this warm out of the oven slathered in butter! This look seriously good!

  10. Many people would definitely love this recipe because it combines dill and cheese! Thanks for sharing.

  11. Dill has become my favorite add-in for bread lately. This is one recipe I’ll have to try. Looks great, Lana!

    1. Fresh dill is one of my most favorite herbs. Great with everything from bread to fish to potatoes!

  12. We love dill, and also Cheddar cheese. I have everything on hand to make this, so I’ll be making this either tonight or tomorrow. My mixer ‘died’ a couple of days ago, so can I beat this batter w/a wooden spoon until all the lumps are gone? I’m very anxious to try this. BTW, I simply ‘adore’ your blog and your terrific recipes!

    1. Maybe I should have been more specific in the post, but you actually should not use a mixer. Just stir with a sturdy wooden spoon. Where it says “beat” it means just stir briskly with the spoon to get out any lumps.

    1. Heather – no, since it’s not a kneaded dough, a bread maker would overwork it. It’s really easy to just stir together with a sturdy wooden spoon.