Enjoy my savory Cheddar Dill Quick Bread, made super easy with packaged baking mix. It’s great for breakfast, lunch, or dinner and ready in under an hour!
I really enjoy baking bread. I like everything about it from kneading the dough to watching as the yeast makes it grow and especially the smell that fills the house while it’s baking.
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 quick bread takes advantage of a convenient boxed baking mix while adding the fabulous flavors of sharp Cheddar cheese and fragrant dill.
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!
Ingredient Notes
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- Bisquick Baking Mix: I use a purchased baking mix as the base of this quick bread.
- Cheddar Cheese: Adds a sharp, tangy flavor. Use freshly shredded (not the bagged, pre-shredded stuff) for best results.
- Sugar: There’s just a tiny touch to balance the savory elements.
- Dried Dill Weed: Dill goes so well with Cheddar cheese and adds a fresh flavor. You can use fresh if you have it available.
- Dry Mustard: Enhances the cheddar flavor and adds a subtle zing.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Cheddar Dill Quick Bread
- Preheat the oven to 350 degrees. Thoroughly grease a 9″ x 5″ loaf 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.
- 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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No Bisquick? Here’s a Homemade Substitute!
If you don’t have Bisquick (or another baking mix) on hand, don’t let that stop you from making the recipe! To make your own baking mix, simply combine 3 cups all-purpose flour, 1 1/2 tablespoons baking powder, 1 1/2 teaspoons salt, and 1/2 cup vegetable shortening (such as Crisco) in a food process or large mixing bowl. If using a food processor, pulse the mixture for a few seconds or until it looks about the texture of cornmeal. If using a mixing bowl, cut the shortening into the dry ingredients using either a pastry cutter, two knives, or a fork. Presto! Baking mix!
Troubleshooting Tips
- Dense Bread: Take care not to overmix the batter. Stir just until the ingredients are combined.
- Sunken Center of the Loaf: Make sure the oven is fully preheated before adding the bread batter.
- Dry Bread: Avoid overbaking. Check the bread a few minutes before the suggested bake time is up.
Recipe Variations
- Herb Variations: Substitute the dill with rosemary, thyme, or your favorite herb.
- Cheese Options: Try using Gruyère, Monterey Jack, Swiss, Parmesan, or any cheese you like.
- Add-ins: Incorporate diced green onions or cooked bacon bits for more savory goodness.
How I Serve Cheddar Dill Bread
This bread is fantastic when served warm with a pat of butter. It’s an excellent accompaniment to soups, stews, and salads. For breakfast, try it toasted with a smear of cream cheese. It also makes a delicious sandwich bread for lunch.
How I Store the Leftovers
Store any leftover bread in an airtight container at room temperature for up to 3 days (refrigerator storage dries out bread!). For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 300°F for 10-15 minutes.
More Bread Recipes on Lana’s Cooking
If you like this bread recipe, then you’ll also want to check out my Easy Homemade Bread, Black Walnut Pumpkin Bread, Banana Nut Bread, Lemon Raspberry Bread, and Whole Wheat Sourdough Bread recipes!
Questions About the Recipe
Yes! You’ll choose a gluten-free baking mix and make sure all the other ingredients are also gluten-free as well.
If your bread maker has a quick bread setting, then yes, you can use it to make this recipe. Follow your bread maker’s instructions for adding the ingredients.
Insert a wooden skewer or toothpick near the center of the loaf; if it comes out clean (i.e., no crumbs are clinging to the skewer), the bread is ready.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Cheddar Dill Quick Bread
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 dried dill weed
- ½ teaspoon dry mustard
Instructions
- Preheat the oven to 350 degrees. Thoroughly grease a 9″ x 5″ loaf 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.
- 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.
Notes
- Store the bread in an airtight container at room temperature for up to 3 days (refrigerator storage dries out bread!).
- For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 300°F for 10-15 minutes.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on May 1, 2015. It has been updated with additional information.
I loved the ease of this recipe! Exactly what I was looking for, but I don’t think it needed the tablespoon of sugar. I will try it again and add some garlic powder…it seemed a little bland to my palate, but everyone is different! ❣️
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!
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!
It’s a staple in my pantry as well, Barb. I even use it for pancakes and waffles and don’t care who knows.
I would LOVE this! Want!!