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"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." — Cat Lady Cyndi
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1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup butter, softened
3 eggs, beaten
1/4 cup minced onion
1/4 cup diced green bell pepper
1/4 cup diced sweet red bell pepper
1 cup grated sharp Cheddar cheese
1 cup mushrooms, chopped
Great bread! I used whole wheat flour. Next time we will try using jalapeno peppers for even more spice! Thanks for the recipe!
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
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!
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! :)
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
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!!
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!!!!!!!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Cheddar Batter Bread
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 133 Calories from Fat: 75
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