Delightfully different, this moist, cheesy, and delicious no-yeast Potato Cheese Bread is a delicious snack, brunch, or side dish. It’s flavorful and not too dense, and it’s even better toasted with a bit of butter on top!
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Potato Cheese Bread is my new favorite quick bread on the planet! This tasty bread is moist, not too dense, and is loaded with flavor. The potato adds texture and a subtle flavor that pairs well with the cheese, and a touch of chives bring it all together.
Don’t forget about the cheesy crust on top! Adding a bit more cheese before the end of the cooking time transforms this bread into a cafe-worthy delight. And the best part is that you can make it easily at home! You don’t need a mixer for this Potato Cheese Bread, and it bakes in about an hour.
Use leftover mashed potatoes for this recipe. They can be creamy mashed potatoes, or on the drier side, as long as they’re not soupy, they’ll work in this recipe.
WHAT YOU’LL LOVE ABOUT Potato Cheese Bread
- It’s a great use of leftover mashed potatoes.
- You can freeze this bread for quick snacking any time.
- No mixer is required! This is an easy recipe made in 2 bowls!
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt – I use kosher salt.
- Cheddar cheese – Sharp cheddar; shredded.
- Milk
- Sour cream
- Mashed potatoes – Leftover cold mashed potatoes.
- Egg
- Chives – Fresh chives; chopped.
- Butter – I use salted butter.
How to Make the Best Potato Cheese Bread
- Preheat your oven to 375-F and spray a loaf pan with cooking spray. Set aside.
- Combine the all-purpose flour, baking powder, baking soda, and salt in a large bowl.
- Mix all but 1/4 cup of the shredded cheddar with the dry ingredients.
- Mix the milk, sour cream, mashed potatoes, egg, and melted butter in a second bowl.
- Add the wet ingredients to the dry ingredients and mix until just combined. Transfer the batter to the prepared loaf pan and bake at 375-F for about 60-65 minutes.
- Sprinkle the remaining cheese on top of the loaf during the last 10 minutes of baking.
- Let cool for 20 minutes, then turn it out of the loaf pan, slice and enjoy!
How Do You Know When Potato Cheese Bread is Finished?
Insert a long skewer or toothpick into the center of the loaf, and if it comes out dry or with a few crumbs still on it, then it is cooked. If it comes out gooey, it’ll need more cooking time.
Chef Jenn’s Tips
- Don’t overmix the batter – mix only to combine the ingredients.
- Sharp cheddar is great in this bread, but you can use any kind of cheese. Try Pepper Jack to spice things up, or go with smoked cheese to add a smoky flavor. Experiment to see which you like most!
- You can substitute plain Greek yogurt for sour cream.
- Instead of chives, you can slice the green parts from green onions.
- Actual baking time will vary depending on the kind of loaf pan you use. Metal will cook faster; ceramic will take a bit longer to cook. Check your loaf after about 50 minutes of baking time and adjust from there.
Recommended
Serving Suggestions
Wondering what to serve with Potato Cheese Bread? I love serving this bread along with a hearty bowl of soup like this Pasta e Fagioli Soup or a creamy Tortellini Tomato soup. This bread also shows up at brunch time in our house, when I serve it with a delicious quiche. It’s so versatile! Add a slice to your lunch, nibble on a piece with a cup of coffee for breakfast, or just pack it along the next time you go on a picnic.
Storage
Store any leftover Potato Cheese Bread in a zipper-top bag or airtight container for 2-3 days in the fridge. You can also freeze the leftovers. I love to slice the bread and then freeze it so I can pop off a slice, thaw it and enjoy it whenever the mood strikes.
Step By Step Process
Potato Cheese Bread
Ingredients
- nonstick cooking spray
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 cups cheddar cheese shredded; divided
- 2 cups milk
- 3/4 cups mashed potatoes
- 1/2 cup sour cream
- 1 egg
- 1/4 cup chopped chives
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375-F and spray a loaf pan with cooking spray. Set aside.
- Combine the all-purpose flour, baking powder, baking soda, and salt in a large bowl.
- Mix all but 1/4 cup of the shredded cheddar with the dry ingredients.
- Mix the milk, sour cream, mashed potatoes, egg, and melted butter in a second bowl.
- Add the wet ingredients to the dry ingredients and mix until just combined. Transfer the batter to the prepared loaf pan and bake at 375-F for about 60-65 minutes.
- Sprinkle the remaining cheese on top of the loaf during the last 10 minutes of baking.
- Let cool for 20 minutes, then turn it out of the loaf pan, slice and enjoy!
Notes
Chef Jenn’s Tips
- Don’t overmix the batter – mix only to combine the ingredients.
- Sharp cheddar is great in this bread, but you can use any kind of cheese. Try Pepper Jack to spice things up, or go with smoked cheese to add a smoky flavor. Experiment to see which you like most!
- You can substitute plain Greek yogurt for sour cream.
- Instead of chives, you can slice the green part from gr
- Actual baking time will vary depending on the kind of loaf pan you use. Metal will cook faster; ceramic will take a bit longer to cook. Check your loaf after about 50 minutes of baking time and adjust from there.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
