Cheddar Scallion Quickbread

This cheddar scallion quickbread is a moist, savory loaf packed with sharp cheddar, fresh scallions, and crunchy nuts. Perfect for breakfast, sandwiches, or toasting with butter.

This cheddar scallion quickbread is one of our favorite savory breakfast bakes at home. It’s a super simple, no-yeast, mix-and-bake loaf that gives you big flavors without much effort. We love slicing it warm, slathering it with butter, or toasting it the next day. I’ve even used it to make little breakfast sandwiches, and it works so well. If you’re into easy, flavorful quickbreads, this is the one to keep in your rotation.

Why You’ll Like This Recipe

1. No yeast, no rising, no fuss — just mix, bake, done.
2. Savory flavor bomb — sharp cheddar + green onions + nuts = so much umami and texture.
3. Perfect meal-prep loaf — stays moist, and toasts beautifully for breakfast all week.
4. Flexible ingredients — swap the cheese, nuts, or seasonings to fit what you have.
5. Family-friendly — great for breakfast, lunchboxes, or a simple snack with butter.

Ingredients and Substitutions

1. All-purpose flour – Gives structure. Bread flour can be used but will make the loaf slightly chewier.
2. Sugar – Just a little to balance the savory flavors; can be skipped but I won’t recommend.
3. Baking powder & baking soda – Helps the loaf rise and stay light.
4. Salt – Essential for flavor.
5. Garlic powder – Adds flavor depth; onion powder can be used too.
6. Whole milk + vinegar – This creates a quick “buttermilk” that keeps the bread tender. You can sub plain yogurt or real buttermilk.
7. Egg – Helps bind the ingredients.
8. Oil – Neutral oil works best; melted butter is also acceptable, but it will make the crumb slightly denser.
9. Sharp cheddar cheese – Medium cheddar, Colby jack, or pepper jack all work too.
10. Green onions (scallions) – Chives or grated onion can be substituted.
11. Nuts – Walnuts, almonds, pecans, or your favorites. Seeds can also be used for a nut-free option.

Tips for Success

1. Don’t overmix — This is the #1 reason quickbreads turn dense.
2. Use freshly shredded cheese — It melts better than pre-shredded.
3. Make sure your nuts are roasted — It deepens the flavor so much.
4. Line the pan well — This loaf is tender and easier to lift out with parchment.
5. Cool fully before slicing — Otherwise, the crumb will tear.

How to Store & Reheat

1. Room Temperature (1–2 days):
   Wrap tightly in plastic wrap or keep in an airtight container.
2. Freeze (up to 3 months):
   Wrap slices individually for easy reheating.
3. To Reheat:
   Toast slices in a toaster or oven for 3–5 minutes until warmed and lightly crisp.

Frequently Asked Questions

1. Can I make this nut-free?
   Absolutely. Just leave the nuts out or replace them with sunflower or pumpkin seeds.
2. Can I use a different cheese?
   Yes! Pepper jack, Colby jack, mozzarella, or even smoked cheddar work great.
3. Can I add other mix-ins?
   Totally. Cooked bacon bits, chopped jalapeños, herbs, or caramelized onions are all amazing.
4. Can this be baked in a different pan?
   A 9×5 loaf pan works but will bake slightly faster, check at 40 minutes. Muffin tins also work—reduce baking time to 18–22 minutes.

This cheddar scallion quickbread is the kind of recipe I love keeping in my back pocket—easy, comforting, and endlessly customizable. Whether you enjoy it warm with butter, toasted for breakfast, or as part of a savory sandwich, it’s one of those bakes that just fits into everyday life. I hope it becomes a favorite in your kitchen too!