Hemp Seed Cheddar Bread

Hemp Seed Cheddar Bread

A hearty quick bread studded with sharp cheddar and nutty hemp seeds.

Total 1 hr 15 min Makes 14 slices Calories 192/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This savory quick bread pairs sharp cheddar with toasty hemp seeds for a nutty, protein-rich loaf. No yeast or rising time is needed, making it a straightforward bake for weeknight dinners or alongside a bowl of soup. Slice it thick and serve warm with butter.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/3 cup hemp seeds
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon hemp seeds, for topping

Method

  1. Preheat the oven to 375°F and grease a 9x5-inch loaf pan.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder, and black pepper.

  3. Stir in the shredded cheddar and hemp seeds until evenly distributed through the flour mixture.

  4. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.

  5. Pour the wet ingredients into the dry ingredients and fold together with a spatula just until no dry streaks remain; do not overmix.

  6. Scrape the batter into the prepared loaf pan, smooth the top, and sprinkle the remaining tablespoon of hemp seeds over the surface.

  7. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes.

  8. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool at least 20 minutes before slicing.

Rate this recipe

★ 4.5 (1)

Hemp Seed Cheddar Bread

This savory quick bread pairs sharp cheddar with toasty hemp seeds for a nutty, protein-rich loaf. No yeast or rising time is needed, making it a straightforward bake for weeknight dinners or alongside a bowl of soup. Slice it thick and serve warm with butter.

1 hr 15 min 14 slices 192 cal

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/3 cup hemp seeds
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon hemp seeds, for topping

Method

  1. 1

    Preheat the oven to 375°F and grease a 9x5-inch loaf pan.

  2. 2

    In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder, and black pepper.

  3. 3

    Stir in the shredded cheddar and hemp seeds until evenly distributed through the flour mixture.

  4. 4

    In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.

  5. 5

    Pour the wet ingredients into the dry ingredients and fold together with a spatula just until no dry streaks remain; do not overmix.

  6. 6

    Scrape the batter into the prepared loaf pan, smooth the top, and sprinkle the remaining tablespoon of hemp seeds over the surface.

  7. 7

    Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes.

  8. 8

    Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool at least 20 minutes before slicing.