Cheddar Chive Bread
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Gluten-Free Soy-Free Peanut-Free Corn-Free

A savory gluten-free bread that can be served any time of day. Recipe and photo by A Cedar Spoon.


    Yield: 1 loaf

    • 2¼ cups Pamela's Baking & Pancake Mix
    • 2 Tablespoons sugar
    • ¼ teaspoon salt
    • ½ Tablespoons grainless baking powder
    • ½ cup water
    • 2 eggs, beaten
    • 2 Tablespoons canola oil
    • 1 1/3 cup cheddar cheese
    • 3 Tablespoons chives, chopped {divided} 2 Tablespoons to go in the bread, 1 Tablespoon for on top
    • 1/4 cup melted butter or butter substitute

    Preheat oven to 350 degrees F.
    Put Pamela's Baking & Pancake Mix, sugar, salt and baking powder to a mixer and mix. Set aside. Add the water, eggs and canola oil to the dry, and mix for 3 minutes on high. Gently mix in the cheese and chives until just combined. Spray or grease a 4 x 8" loaf pan well, pour in the batter and spread evenly in pan. Add extra chives to the top of the batter if you like.
    Bake in preheated 350° oven for 8 minutes. Slit the top of the loaf, lower heat to 325° and bake for 30-35 minutes. Let cool for at least 10 minutes before removing from the pan and resting on a wire rack. Use a serrated knife to slice loaf or freeze loaf before slicing.

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