Home Cakes and Cookies Cheddar Kitsbrood (Savory Cheese Quick Bread)

Cheddar Kitsbrood (Savory Cheese Quick Bread)

This delicious South African “kitsbrood” (quick bread) is a savory loaf packed with freshly grated cheddar and finished with a rich garlic herb butter glaze. Because it relies on baking powder rather than yeast, it comes together in minutes without any kneading or rising time, resulting in a soft, tender

Why You’ll Love This Recipe

No Yeast Required – This is a true quick bread, meaning you skip the kneading and rising time entirely for a fast, stress-free bake.
Cheese Lover’s Dream – Packed with a generous 3 cups of cheddar, every bite is infused with savory, cheesy goodness.
Garlic Butter Finish – The bread is brushed immediately after baking with a melted garlic and herb butter that soaks into the warm crust.
Versatile Serving – It serves perfectly as a side dish for dinner, a sturdy bread for a “braai” (BBQ), or simply as a standalone snack.
Beginner Friendly – The “mix and bake” method is foolproof, making it accessible even for novice bakers.
Customizable Base – The dough easily accepts add-ins like bacon or chili to suit your flavor preferences.

Ingredients You’ll Need

For the Bread

1¾ cups cake flour – Scooped and leveled; provides the structure for the loaf.
1 tablespoon baking powder – The essential leavening agent that gives the bread its lift without yeast.
1 tablespoon white sugar – Adds a hint of sweetness to balance the savory cheese and salt.
½ teaspoon fine salt – Enhances the overall flavor profile.
3 cups fresh grated cheddar cheese – Use a strong or sharp cheddar for maximum flavor impact.
1 cup full-cream milk – Adds moisture and richness to the batter.
1 large egg – Acts as a binder to hold the bread structure together.
¼ cup unsalted butter, melted – Adds fat for a tender crumb.

For the Topping

¼ cup unsalted butter, melted – The base of the glaze that softens the crust.
¼ teaspoon garlic powder – Infuses the top with savory aromatics.
⅛ teaspoon fine salt – Seasons the crust.
Pinch of onion powder – Adds depth to the savory glaze.
Pinch of dried parsley – Provides a pop of color and herbal flavor.

Step-by-Step Instructions

1. Preheat and Prepare Preheat your oven to 180°C (350°F). Thoroughly grease or spray a 23 x 13 cm (9 x 5 inch) loaf pan with non-stick spray to ensure the cheesy bread releases easily.

2. Mix Dry Ingredients In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the grated cheddar cheese to the dry mixture and toss well. Crucial Step: Ensure the cheese strands are coated with flour; this prevents them from sinking to the bottom of the loaf during baking.

3. Combine Wet Ingredients In a separate bowl or jug, whisk together the milk and the egg until fully combined.

4. Make the Batter Pour the milk mixture into the dry ingredients and mix lightly until just combined. Finally, add the melted butter (¼ cup) and stir until the batter is evenly moist. Important: Do not overmix; stop as soon as the flour streaks disappear to keep the bread tender.

5. Bake Spoon the thick batter into the prepared loaf pan and smooth the top evenly. Bake for 35–40 minutes, or until a skewer or toothpick inserted into the center comes out clean.

6. Apply the Topping While the bread bakes, mix the remaining ¼ cup melted butter with the garlic powder, salt, onion powder, and dried parsley in a small bowl.

7. Glaze and Cool Remove the bread from the oven and immediately brush the butter topping over the hot crust. Let the bread cool in the pan for 5 minutes to absorb the butter, then turn it out onto a wire rack to cool completely before slicing.

Recipe Notes & Tips

Cheese Selection – For the best flavor, buy a block of sharp or mature cheddar and grate it yourself. Pre-packaged grated cheese often has anti-caking agents that can affect the texture.
Flour Coating – Do not skip coating the cheese in the flour mixture. This friction helps suspend the heavy cheese evenly throughout the batter.
Avoid Overmixing – Quick breads rely on minimal gluten development. Overmixing the batter will result in a tough, rubbery loaf rather than a soft one.
Topping Application – Applying the garlic butter while the bread is piping hot helps the flavors permeate the crust rather than just sitting on top.
Pan Size – A standard 23 x 13 cm pan works best. If using a smaller pan, increase cooking time slightly and watch for overflow.

Nutritional Information

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: ±50 minutes
Servings: ±12 Slices
Calories: Approximately 280–320 kcal per slice (Estimation based on high cheese and butter content)

Perfect Pairings

Hearty Soups – The savory cheese flavor pairs beautifully with tomato or vegetable soup.
Braai (BBQ) – An excellent side dish for grilled meats, boerewors, or steak.
Fresh Butter – Serve warm slices simply topped with high-quality salted butter.
Charcuterie Board – Cubed pieces work well on a platter with cold meats and pickles.

Ideal Occasions

Weekend Braai – A staple side dish for South African barbecues.
Dinner Parties – An impressive homemade bread that takes less than an hour.
Afternoon Snack – Perfect for a savory “peuselhappie” (snack) with tea or coffee.
Picnics – This bread travels well and is delicious at room temperature.

Storage & Serving Tips

Storage – Store cooled bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Reheating – Reheat slices in a toaster or place the whole loaf in a warm oven for 10 minutes to revive the crust and melt the cheese.
Freezing – Wrap the loaf tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature.
Serving – Use a serrated knife to get clean slices without squashing the soft interior.

Creative Variations to Try

Bacon & Cheese – Fold in crispy, cooked bacon bits or “spekstukkies” along with the cheese for a smoky flavor.
Spicy Kick – Add chopped fresh chili or a pinch of cayenne pepper to the dry mix for heat.
Herb Garden – Mix chopped fresh chives or spring onions into the batter for freshness.
Onion Lover – Add caramelized onions to the batter for a sweet and savory twist.

Troubleshooting Common Issues

Dense or Tough Texture – This is almost always caused by overmixing the wet and dry ingredients. Mix gently by hand, not with an electric mixer.
Soggy Center – The oven may have been too cool, or the bread was sliced while too hot. Ensure the toothpick comes out clean.
Burnt Top – If the cheese on top browns too quickly before the center is cooked, tent the pan loosely with foil for the last 10 minutes.
Cheese Sinking – Ensure you tossed the cheese with the flour before adding the wet ingredients.

Why This Recipe Works

This “Kitsbrood” works on the principle of chemical leavening. The baking powder reacts immediately with the moisture and heat to create carbon dioxide bubbles, lifting the heavy batter. The high fat content from the three cups of cheddar and melted butter coats the flour proteins, shortening the gluten strands (hence “shortening”) to create a texture that is tender and moist rather than chewy like a yeast bread. The final garlic butter glaze adds a layer of fat absorption to the crust, keeping it soft and intensely flavorful.

Final Thoughts

The Cheddar Kitsbrood is the ultimate savory treat that delivers maximum reward for minimal effort. Whether you are serving it alongside a cozy soup in winter or next to a fire at a summer braai, its rich, cheesy interior and garlic-butter crust make it a guaranteed crowd-pleaser. It captures the essence of home-style comfort baking in under an hour.