Mushroom Cheddar Batter Bread Recipe -
Mushroom Cheddar Batter Bread Recipe
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Mushroom Cheddar Batter Bread

Recipe by  

"This easy, savory bread has a wonderful combination of flavors. This is delicious served with soups, stews, at brunch, or just on its own. You may use any type of grated cheese you wish."

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Ingredients Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    1 hr 45 mins


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  2. Combine flour, baking powder, salt, and garlic powder together in a small bowl. Set aside. Whisk together butter and eggs until well combined, then stir in the flour mixture. Fold in the onion, green bell pepper, red bell pepper, Cheddar cheese, and mushrooms. Mix well, the batter will be stiff. Pour batter into the prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2010

Great bread! I used whole wheat flour. Next time we will try using jalapeno peppers for even more spice! Thanks for the recipe!

Most Helpful Critical Review
Aug 16, 2010

Although this was not really batter bread (yeast bread that is beaten rather than kneaded and formed) I was still eager to try it. It had great reviews and enticing ingredients. But I should have paid more attention to the high ratio of eggs to flour because if I had I probably could have predicted that not only is this not batter bread, it’s not bread at all. The texture is very eggy and has no crumb. It smelled good as it was baking and it tasted good too. But this is more like an oven omelet, so for that reason alone this recipe was very disappointing.


12 Ratings

Jun 07, 2010

This is a wonderful recipe. It's delicious!! My family loved it and requested that I make it again. It was gone in no time. Thanks you Cyndi!

Jul 06, 2010

This was not only delicious, but beautiful as well! I made this exactly as written and thought it was very moist and had wonderful flavor. Gabe ate 2 slices, lol! Cyndi, thanks so much for a great new quick bread recipe that we will enjoy again and again! :)

Oct 08, 2010

I just baked this early this morning I brought in the end of my peppers from the garden yesterday and thought I would ty it. I love it! I was tempted to put in my hot peppers but maybe next time. Great recipe, Thanks

Aug 09, 2010

Yum, yum, yum!! This smells INCREDIBLE baking, is gorgeous when sliced, & tastes AMAZING! We absolutely LOVED it!! I used 2 small cans(4 oz each) of mushrooms, chopped, drained & squeezed to get most of the moisture out. Delish!!

Jul 09, 2010

WOWWEEEEEE!!! I spotted this recipe recently in the AR photos and immediately knew this would be something we’d like. Well, “like” is an UNDERSTATEMENT!!! We LOVED this!!! I made this exactly as written and it produced the MOST GORGEOUS little loaf of bread I’ve ever made. And, it tastes as wonderful as it looks. I am THRILLED with this recipe!! Thank you, thank you, Cat Lady Cyndi!!!!!!!!!

Aug 02, 2010

I loved this recipe! My only substitution was zucchini for the mushrooms since this is what I had on hand. I will definately make this again and try with different veggie combos.


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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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