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This Cheesy Garlic Quick Bread tastes like Red Lobster Cheddar Bay Biscuits baked into a warm, buttery loaf – ready in under an hour with zero kneading.
It’s everything you adore about those warm, buttery, garlicky biscuits – but baked into one gorgeous, sliceable loaf.
No kneading, no yeast, no fuss. Just stir, bake, brush with garlic butter, and try not to eat half the loaf while it’s still warm.
It’s the kind of recipe I reach for when I want something comforting but don’t want to babysit dough. It’s a savory quick bread that uses simple pantry staples and fills your kitchen with that irresistible “something cheesy is happening” aroma.
WHY YOU’LL LOVE THIS CHEESY GARLIC BREAD
- No mixer needed – truly a quick bread in every sense
- Red Lobster biscuit flavor in loaf form
- Perfect with soups, salads, pasta, or eaten warm with butter
- Customizable – try swapping cheeses or adjusting the seasoning
- Ready in under an hour
BEFORE YOU BEGIN THIS QUICK BREAD RECIPE
Measure flour correctly
For the best texture, make sure you’re measuring flour the right way. Instead of scooping your measuring cup straight into the bag (which packs the flour and leads to a dense loaf), lightly spoon flour into the cup, then level it off with a flat edge. This simple step keeps your quick bread tender and prevents it from turning heavy or dry.
Don’t overmix
Quick breads love a light touch. Once the wet and dry ingredients meet, stir just until everything is combined. A few small lumps are totally fine. Overmixing activates the gluten in the flour, which can make your loaf tough instead of soft and biscuit‑like.
Use freshly shredded cheese
Freshly shredded cheese melts more smoothly and blends better into the batter. Pre‑shredded cheese is coated in anti‑caking agents that prevent clumping – but they also prevent that dreamy melt and can make the loaf slightly drier. Shredding your own gives you richer flavor and those perfect cheesy pockets throughout the bread.
Line your loaf pan
A parchment‑lined loaf pan makes removal effortless and keeps the bottom from over‑browning. If you don’t have parchment, make sure to grease the pan generously with butter or nonstick spray. A well‑prepared pan ensures your loaf releases cleanly and maintains its shape.
Melt butter before mixing
Using melted butter in the batter helps it incorporate evenly and gives the bread a tender, moist crumb. Make sure the butter isn’t piping hot – warm is perfect. Hot butter can scramble the egg or cause the batter to thicken too quickly.
INGREDIENTS YOU NEED
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon Old Bay seasoning
- 1 cup shredded Colby Jack cheese (or cheddar cheese)
- 2 tablespoons melted butter
- 1 cup milk
- 1 large egg
For the buttery topping:
- 1 tablespoon melted butter
- 1/4 teaspoon garlic powder
- 1/4–1 teaspoon dried parsley flakes
HOW TO MAKE THIS RED LOBSTER-INSPIRED QUICK BREAD
This recipe is wonderfully simple – the kind of baking project that makes you feel accomplished with minimal effort.
1. Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, garlic powder, sugar, and Old Bay. This is your savory, flavorful base.
2. Add the cheese
Toss in the shredded Colby Jack. Coating the cheese in the flour mixture helps it stay evenly distributed instead of sinking to the bottom.
3. Add the wet ingredients
In a small bowl or 2 cup Pyrex measuring cup, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry. Stir just until combined (do not overmix). The batter will be thick – that’s exactly what you want for a hearty savory loaf. Wet your hand slightly and spread mixture evenly throughout the bread pan if needed.
4. Bake
Pour into a parchment lined 9×5 inch loaf pan (or generously greased) and bake at 375°F for 30–35 minutes, or until the top is golden brown and a toothpick comes out clean.
5. Brush with garlic butter
Right when it comes out of the oven, whisk together the melted butter, garlic powder, and parsley. Brush generously over the warm loaf so it soaks in.
6. Cool
Allow the bread to sit in the bread pan for at least 10 minutes before removing. Cool another 10 minutes on cooling rack before slicing.
TIPS FOR THE BEST CHEESY GARLIC BREAD LOAF
- Don’t overmix – quick breads stay tender when you stir only until combined
- Use freshly shredded cheese for the best melt
- Let it cool at least 10 minutes before slicing so it doesn’t crumble
- Try different cheeses like sharp cheddar, pepper jack, or a blend
HOW TO STORE & REHEAT
After your easy cheese bread has cooled completely to room temperature, store in an airtight container for up to 3 days.
- To reheat: Warm slices in a 300°F oven for 5–7 minutes or air fryer for 2–3 minutes.
- To freeze: Wrap tightly and freeze up to 2 months. Thaw at room temp.
WHAT TO SERVE WITH THIS BREAD
This loaf is a natural sidekick for cozy meals. It shines next to:
- Creamy pepperjack potato soup
- Chicken alfredo
- Caesar salad
- Chili
- Grilled chicken
- Steak bites
- Shrimp scampi
PIN IT!
If you end up making this Cheesy Garlic Quick Bread, I hope it brings that same warm, buttery comfort to your kitchen that it does to mine.
It’s simple, satisfying, and the kind of recipe you’ll reach for whenever you want something delicious without the fuss. Happy baking!
Blessings,
Cheesy Garlic Quick Bread (Red Lobster Biscuit–Inspired)
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon Old Bay seasoning
- 1 cup shredded Colby Jack cheese or cheddar cheese
- 2 tablespoons melted butter
- 1 cup milk
- 1 large egg
For the buttery topping:
- 1 tablespoon melted butter
- 1/4 teaspoon garlic powder
- 1/4 –1 teaspoon dried parsley flakes
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder, sugar, and Old Bay. This is your savory, flavorful base.
- Toss in the shredded Colby Jack. Coating the cheese in the flour mixture helps it stay evenly distributed instead of sinking to the bottom.
- In a small bowl or 2 cup Pyrex measuring cup, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry. Stir just until combined (do not overmix). The batter will be thick – that’s exactly what you want for a hearty savory loaf. Wet your hand slightly and spread mixture evenly throughout the bread pan if needed.
- Pour into a parchment lined 9×5 inch loaf pan (or generously greased) and bake at 375°F for 30–35 minutes, or until the top is golden brown and a toothpick comes out clean.
- Right when it comes out of the oven, whisk together the melted butter, garlic powder, and parsley. Brush generously over the warm loaf so it soaks in.
- Allow the bread to sit in the bread pan for at least 10 minutes before removing. Cool another 10 minutes on cooling rack before slicing.
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