Homemade bread is one of those things that I can absolutely never tire of. Eric and I love making bread together, and we even had a starter for quite some time. Yeast breads are certainly our favorite, but a great quick bread recipe is hard to beat. It comes in handy when you want homemade bread but don’t want to wait all day for it.
This bread has so many things going for it that I’m finding it hard to describe without sounding overly effusive. First and foremost, there’s cheese. Lots and lots of cheese. Not only is there cheese inside and on top of the bread, there’s also cheese on the bottom crust, thanks to a sprinkling of Parmesan in the pan prior to baking. Cubes of cheese are baked right into the bread, leaving behind gooey, cheesy pockets. There’s not a bite of this bread that doesn’t have cheese in it. The crumb is rich and moist, everything a quick bread should be. Cayenne and black pepper add just a hint of spice and plenty of flavor. The bread is so aromatic that it’s hard to resist cutting into it as soon as it comes out of the oven. It’s worth the wait, though, and will stay good for a few days (if you can keep it around that long).