Cheddar Cheese Pepper Bread

Georgeann Frajkar, North Arlington, New Jersey—Hunterdon County 4-H and Agricultural Fair, Flemington, New Jersey


1/2 cup (1 stick) butter
2-1/2 cups flour
2-1/2 teaspoons baking powder
1 to 1-1/2 teaspoons freshly ground black pepper
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups (about 8 ounces) shredded sharp cheddar cheese
2 eggs
1 cup (8 ounces) plain yogurt


Preheat the oven to 375°F. Butter and flour a 9x5-inch pan. Melt the butter in a small saucepan over low heat; set aside to cool. Combine the flour, baking powder, black pepper, baking soda, and salt in a large bowl. Stir in the cheese. In a medium bowl, lightly beat the eggs. Stir in the yogurt and melted butter. Add to the flour mixture, stirring just until moistened. Spoon into the prepared pan. Bake for 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove from the pan. Serve warm or toasted.

Cooking & Recipes


1 loaf

Preparation Method

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