Savory Cheddar Italian Bread

Looking for a sweet treat that you can actually feel good about eating? These Soft & Chewy Peanut Butter Oatmeal Cookies are the perfect solution. By swapping out traditional butter and oil for unsweetened applesauce and a touch of honey, we’ve created a lighter cookie that doesn’t skimp on flavor.

Ingredients

The Dry Base & Mix-Ins

2 1/2 cups all-purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon dried rosemary

2 tablespoons dried parsley

1 cup sharp Cheddar cheese, shredded

1/4 cup green onions, chopped

1/4 cup sun-dried tomatoes, chopped

The Wet Ingredients

1 large egg

1 1/2 cups buttermilk

3 tablespoons olive oil

1 clove garlic, crushed

Recipe Stats

Prep Time: 15 minutes
Bake Time: 60–65 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf (about 10–12 slices)

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Culinary outcomes depend on a wide variety of variables, including your local altitude, weather, oven calibration, humidity, and individual cooking skill level. We cannot guarantee that your final dish will always look or taste exactly like the photos or descriptions provided on this site.

Baking Tip: Because this is a quick bread, treat it more like muffin batter than yeast dough. When you combine the wet and dry ingredients, stir just until the flour disappears. Overmixing develops the gluten in the flour, which will make your final bread dense and tough rather than tender, moist, and perfectly crumbly.

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Generously grease a standard 9×5-inch loaf pan with cooking spray or a little extra olive oil to prevent sticking.

Step 2:

In a small bowl, whisk together the olive oil, egg, and buttermilk until smooth and fully combined.

Step 3:

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, dried rosemary, and dried parsley. Once combined, stir in the shredded cheddar cheese and chopped green onions so they are coated in the flour.

Step 4:

Pour the wet buttermilk mixture into the large bowl with the flour mixture. Stir gently with a wooden spoon or spatula just until combined. Fold in the crushed garlic and chopped sun-dried tomatoes until they are evenly distributed throughout the thick batter.

Step 5:

Spread the batter evenly into your prepared loaf pan. Smooth out the top with your spatula, and gently tap the pan a few times on the countertop to release any trapped air bubbles.

Step 6:

Bake for 60 to 65 minutes, or until the top is a beautiful golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let the loaf cool completely on a wire rack before slicing.

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