Contest-Winning Peppery Cheese Bread Recipe
Contest-Winning Peppery Cheese Bread Recipe photo by Taste of Home
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Contest-Winning Peppery Cheese Bread Recipe

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"This is my daughter, Kendra's, favorite savory quick bread. When the warm, moist bread hits your palate, it's just heavenly! This bread never lasts long in our house." Sharon Boren Salem, Oregon
Recommended: Pizza-Flavored Recipes
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 16 servings


  • 2-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons coarsely ground pepper
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1/2 cup canola oil
  • 1/4 cup 2% milk
  • 1 tablespoon spicy brown mustard
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 green onions, thinly sliced

Nutritional Facts

1 slice: 183 calories, 10g fat (2g saturated fat), 35mg cholesterol, 251mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.


  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk and mustard. Stir into dry ingredients just until moistened. Fold in cheese and onions.
  2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Peppery Cheese Bread in Taste of Home February/March 2009, p42

Reviews for Contest-Winning Peppery Cheese Bread

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ahmom User ID: 3426126 166001
Reviewed Jan. 1, 2013

"I cut this in 2, made into small biscuits"

5hungrykids User ID: 1062637 180077
Reviewed Aug. 18, 2011

"This bread was easy to make and very good. I used sour cream instead of plain yogurt since that is all I had. This had great flavor."

grammadebby User ID: 1015752 111497
Reviewed Feb. 22, 2011

"My family loved this bread the one time I made it. I did not have yogurt on hand so I substituded sour cream. It was so moist and delicious, I may just use sour cream when I make it again, soon! I also used sharp cheddar cheese. I would never call this bread bland."

enassar User ID: 351746 182877
Reviewed Feb. 4, 2011

"I thought this recipe looked familiar. I've been making this bread since it appeared in a BH&G bread recipe booklet years ago. Same exact recipe word-for-word. I thought TOH recipes were supposed to be at least somewhat original. I'm very disappointed in the plagiarism."

pack1966 User ID: 1417361 179896
Reviewed Dec. 27, 2010

"Today, I'm baking this bread AGAIN. Serving it w/ clam chowder. I'm not much of a baker, but this recipe is both easy and incredibly tasty. I'm so glad to have found it."

howdu User ID: 1170706 165999
Reviewed Dec. 7, 2010

"sorry, forgot the stars"

howdu User ID: 1170706 178727
Reviewed Dec. 7, 2010

"My whole family liked this bread. It's also very good toasted for breakfast! I didn't have any yogurt, so I subbed low fat sour cream. It worked fine. The bread was tender and moist. I do recommend using sharp cheddar cheese. Next time I plan to make the batter into biscuits--the taste and texture reminded me of Red Lobster's garlic cheese biscuits. With just a few tweaks, bake and brush the tops with melted butter and garlic powder: yum!"

dmarie1110 User ID: 3307835 182876
Reviewed Feb. 23, 2010

"I have been making this bread since I first saw the recipe in Better Homes and Gardens in 1997. It's been a mainstay of my Easter table (I make it all year long as well) since then."

twodots User ID: 3323335 179002
Reviewed Feb. 14, 2010

"This bread is wonderful with soup or stew. I would not change a thing."

ladybug810 User ID: 791745 104215
Reviewed Dec. 13, 2009

"I've made this bread countless times since it appeared in the Feb/Mar '09 issue. Unlike some other reviewers, I have always had moist, flavorful results. I love this bread!! With all due respect to other viewers, with mustard, pepper, cheese and green onion, how can this not be flavorful? It is best eaten (and the most moist) right after it's had a chance to cool slightly, but is still delicious for the next few days. This recipe is a keeper, and it's made often at my house."

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