Savory Christmas Cheese Bread

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Yield: 1 round loaf, about 12 to 16 servings

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Red, green and gold: the colors of Christmas. And what nicer way to show the colors than in a tasty loaf of bread? This easy-to-make baking powder bread goes from start to finish in under an hour. Sun-dried tomatoes (or pimientos or red bell peppers) and finely chopped scallions (or chives or green bell peppers) sprinkled throughout give it a festive appearance, making it perfect for a holiday breakfast.

Savory Christmas Cheese Bread

star rating (14) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 round loaf, about 12 to 16 servings
Published: 11/03/2010


  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 cup fresh-grated Parmesan cheese
  • 1 cup shredded sharp cheddar, mozzarella, or the cheese of your choice
  • 4 tablespoons softened butter
  • 4 large eggs
  • 1/2 cup whole milk or half & half
  • 3 large garlic cloves, crushed, optional
  • 1/2 cup finely chopped scallion tops or chives, lightly packed; or green bell peppers
  • 1/2 cup finely chopped sun-dried tomatoes, lightly packed; or diced red bell peppers, or diced pimientos
  • 1 teaspoon pizza seasoning, optional


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1) Preheat the oven to 350°F. Grease a 9" round cake pan, or 9" round casserole.

2) Mix together the flour, baking powder, salt, cheeses, and softened butter, until well combined and crumbly.

3) Mix in the garlic, scallion tops, and sun-dried tomatoes.

4) Whisk together the eggs and milk (or half & half). Set aside 1 tablespoon of the mixture, to brush on the top of the loaf.

4) Add the remaining egg mixture to the dry ingredients, stirring just until everything is thoroughly moistened.

5) Turn the stiff batter into the prepared pan. Using your wet fingers, smooth it to the edges of the pan. Make it slightly concave, so the edges are slightly higher than the center.

6) Brush the top of the loaf with the reserved egg mixture. Sprinkle with pizza seasoning, if desired.

7) Bake the bread for 35 to 40 minutes, until it's a light golden brown on top, and a cake tester or toothpick inserted into the center comes out clean.

8) Remove the loaf from the oven, and run a heatproof spatula or table knife around the edge of the pan, to loosen the sides. Turn it out of the pan onto a rack to cool.

9) Serve the bread warm, toasted, or at room temperature. It's a wonderful breakfast bread, served with eggs.

Yield: one 9" round loaf.


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  • star rating 03/17/2015
  • Debra from Tucson, AZ
  • This recipe is a definite keeper! Easy to make. Great texture, SO moist & so good with soup. You can also be flexible with the veggies and the type of cheese you use. Pretty enough to serve to company.
  • star rating 12/27/2014
  • Dorothy from Elgin, IL
  • When I saw the recipe online, I knew I HAD to make it - you know that feeling, I bet! Made it to go along with our Christmas dinner ham - it was wonderful and everyone liked it! A little switching with the spices and it can be southwestern - the possibilities are endless! Enjoy!
  • star rating 12/21/2014
  • Diane Var from Windsor, CT
  • We just love this bread. I've made it many times and will continue to make it. It's so easy and comes together very quickly. The flavor is excellent.
  • star rating 12/20/2012
  • pksgirl from KAF Community
  • I first made this bread last Christmas and my family LOVED it. It was easy to make and looked great on our breakfast table. It has quickly become a holiday tradition for us.
  • star rating 12/18/2012
  • Megan from Virginia
  • This bread is delicious! The recipe doubles easily, though I was glad for the stand mixer with all that dough. I used butter to grease the pans rather than spraying them, and the bread came out easily, just fell into my hand as soon as I turned the pan upside down.
  • star rating 01/06/2012
  • ptbreak from KAF Community
  • I probably won't bake this one again. It is OK toasted and may be very good with soup. I found the dough so tough to work with-very stiff, I felt more so than stated. I wasn't that impressed with the flavor-lots of cheese used-expensive for how it ended up tasting. Most of the sweet recipes from KAF are wonderful. For now it is frozen awaiting a large pot of homemade soup.
    I am sorry for the difficulty. If the dough was tough and the bread seemed to lack flavor, you may have had too much flour in your dough. Here is how we recommend measuring flour by volume: ~Amy
  • star rating 12/28/2010
  • helenfl from KAF Community
  • This is very tasty, it would have been better if I had not mistakenly doubled the salt LOL! I made it according to the recipe otherwise, with parmesan, cheddar, chives and sun-dried tomatoes. It's a robust bread, best with eggs, a salad, or soup. I also had it stick to the pan, I would recommend using parchment paper on the bottom instead of just spraying it.
  • star rating 12/25/2010
  • Kay2 from KAF Community
  • I converted the recipe to gluten-free since myself and other family members have Celiac but it was very good. It was particularly appreciated by one family member that can't eat wheat or yeast. I'm going to make it again to confirm my measurements but this recipe is a keeper!
  • star rating 12/25/2010
  • nursegirl from KAF Community
  • The bread looked very festive and smelled wonderful. I used green peppers and sun dried tomatoes. I'm only giving this four stars because I felt that the tomatoes overpowered the peppers. Next time I'm planning to use some chopped jalapeno for a portion of the green pepper. This would be yummy served along with fluffy scrambled eggs and fresh fruit!
  • star rating 12/24/2010
  • emumma2007 from KAF Community
  • Easy to make, looks beautiful and very tasty. EXCEPT...I thought it was way too salty; will cut the salt by at least half next time I make it.
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