Cheddar Scallion Quickbread

Course: Breakfast

Cuisine: Asian Fusion

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 263kcal

Author: Marvellina

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.

Print Recipe

US Customary - Metric

Ingredients

300 g whole milk
20 g white vinegar
313 g all-purpose flour
36 g sugar
1 ½ tsp baking powder
¼ tsp baking soda
1 tsp salt
1 tsp garlic powder
50 g egg
97 g sharp cheddar shredded
56 g green onion finely chopped
113 g nuts finely chopped walnuts, almonds, pecans, or any of your favorite

Instructions

Preheat the oven and prepare the pan:

Preheat the oven to 350 F (180 C) for conventional oven. Please lower temperature by 20 F /15 C if using a convection oven
If the nuts you are using aren't roasted, you can spread them on a baking sheet and bake
Brush 8 1/2 x 4 1/2 inch loaf pan with some oil and then line with parchment paper on the long side, overhanging for easier removal later

Prepare the batter:

Combine whole milk with vinegar. It will curdle. Let it sit while you prepare other things
Combine all-purpose flour, sugar, baking powder, salt, garlic powder, and baking soda in a large mixing bowl
In another bowl, whisk the egg, oil, and milk vinegar mixture until combined. Pour this into the dry ingredients and use a rubber spatula to gently fold the mixture. When halfway combined, add in the scallions, cheese, and nuts (Save a tablespoon or two for topping). Do not overmix. As long as you don't see any pockets of flour, you are done mixing
It's a very thick batter. Scrape the batter into the prepared pan. Top with more nuts as a topping

Bake:

Place the pan in the oven's middle rack and bake for 50-55 minutes or until a skewer or cake tester inserted into the center of the loaf comes out clean with a bit of sticky crumb is okay, but not wet.

Cooling:

Remove from the oven and place the pan on top of a cooling rack and let it cool in the pan for 5 minutes. Then loosen the sides and pull the bread out from the pan by grabbing on the parchment paper. Let it cool completely on the rack

Nutrition