Fall is in the air, and with it comes the irresistible urge to bake! But let’s be honest, pumpkin bread can sometimes feel… predictable. This isn’t your grandma’s pumpkin bread (though we love grandma’s pumpkin bread!). This is Savory Cheddar Pumpkin Bread Delight – a surprisingly delicious twist on a classic, blending the warm spices of autumn with the sharp, comforting flavor of cheddar cheese. It’s the perfect balance of sweet and savory, making it ideal for breakfast, brunch, a hearty snack, or even alongside a cozy soup. Prepare to redefine your pumpkin bread expectations!
Why You’ll Love This
- Unexpected Flavor Combination: The cheddar cheese isn’t just *in* the bread, it elevates it. It cuts through the sweetness of the pumpkin and spices, creating a complex and satisfying flavor profile.
- Moist & Tender Crumb: We’ve perfected the recipe to ensure a beautifully moist and tender crumb that stays fresh for days.
- Easy to Make: Despite the sophisticated flavor, this bread is surprisingly simple to make. No fancy techniques required!
- Versatile: Enjoy it plain, with a smear of butter, or even a drizzle of maple syrup. It pairs wonderfully with both sweet and savory accompaniments.
- Perfect for Fall: Embrace the season with a loaf of this comforting and flavorful bread.
Ingredients & Equipment
Ingredients:
- 1 ½ cups (192g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup (227g) pumpkin puree (not pumpkin pie filling!)
- ¾ cup (150g) granulated sugar
- ½ cup (113g) melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (113g) shredded sharp cheddar cheese
- ¼ cup chopped pecans or walnuts (optional)
Equipment:
- 9×5 inch loaf pan
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Electric mixer (optional, but helpful)
- Toothpick or cake tester
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Wet Ingredients: In a large bowl, combine the pumpkin puree, sugar, melted butter, eggs, and vanilla extract. Mix well.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Add Cheddar & Nuts: Gently fold in the shredded cheddar cheese and chopped nuts (if using).
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined.
- Use Sharp Cheddar: The sharper the cheddar, the more pronounced the flavor will be. Mild cheddar will still work, but the savory element won’t be as strong.
- Room Temperature Ingredients: Using room temperature eggs and butter helps the ingredients emulsify properly, resulting in a more tender crumb.
- Pumpkin Puree vs. Pie Filling: Make sure you’re using 100% pumpkin puree, *not* pumpkin pie filling, which already contains spices and sugar.
- Add a Sprinkle: Before baking, sprinkle a little extra cheddar cheese on top for a beautiful golden crust.
Storing Leftovers
Once cooled completely, store the Savory Cheddar Pumpkin Bread Delight in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and then aluminum foil and freeze for up to 2 months. To thaw, simply leave it at room temperature overnight.
To reheat, you can microwave individual slices for 15-20 seconds, or warm the entire loaf in a 300°F (150°C) oven for 10-15 minutes.
Print
Savory Cheddar Pumpkin Bread Delight
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
A rich and savory pumpkin bread loaded with sharp cheddar cheese and warm herbs—perfect as a fall side dish, breakfast treat, or holiday table addition.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 large eggs
1 cup canned pumpkin puree
1/3 cup milk
1/4 cup melted butter
1 tablespoon honey
1 1/2 cups sharp cheddar cheese, shredded (plus more for topping)
2 tablespoons chopped fresh chives (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, garlic powder, and black pepper.
3. In another bowl, whisk together eggs, pumpkin puree, milk, melted butter, and honey until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in shredded cheddar cheese and chives if using.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Sprinkle additional shredded cheddar on top for a cheesy crust.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This bread pairs beautifully with soups, stews, or served toasted with butter.
For a spicier version, add a pinch of cayenne or diced jalapeños.
Store leftovers wrapped tightly in the fridge for up to 4 days, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg