Rosemary-Cheddar Cheese Spice Loaf

Christmas time is here and there always is an excuse to put everything down and bake something delicious to share. Unfortunately cookies felt a little too traditional but as a lover of cheese, what goes better with a cup of delicious hot chocolate than something savory but spicy. The sweeter elements add a nice touch to it and calms the fire. It’s a simple way to have breakfast or  can be a mountain-top snow-day snack.

Rosemary Cheddar Cheese Spice Loaf

(based on William-Sonoma recipe)
Makes 2 loaves


  • 3 1/2 cups AP flour
  • 4 cups of fort cheddar cheese (shredded)
  • 4 tablespoons of sugar
  • 2 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 1/2 teaspoon cayenne
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 5 sprigs of fresh rosemary (needs to be chopped)
  • 2 1/2 cups of milk
  • 3 eggs
  • 6 tablespoons olive oil
  • Black sesame


  • Preheat oven 375℉
  • Butter 2 loaf pans
  • Mix together flour, sugar, baking powder, cheese, spices, and rosemary
  • In another bowl, mix all the wet ingredients until well blended.
  • Just like you would bread, make a well in the middle of the dry ingredients and pour the wet ingredients into the well and stir until moistened and slightly lumpy.
  • Pour half of the batter into one pan and the other into the second.
  • Sprinkle with black sesame
  • Bake for 40 minutes until springy top/insert toothpick into center and it should come out clean.
  • Cool and enjoy!

It’s great with some marionberry jam and hot chocolate or tea.


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