Save A savory quick bread bursting with tender snap peas and sharp cheddar, perfect for brunch or as a snack. Moist, flavorful, and easy to prepare!
I remember serving this muffin loaf for a relaxed weekend brunch. The aroma of snap peas and cheddar filled the kitchen and every slice disappeared fast!
Ingredients
- Snap peas: 1 cup, trimmed and chopped
- Sharp cheddar cheese: 1 cup, grated
- Whole milk: 1 cup
- Unsalted butter: 4 tbsp, melted
- All-purpose flour: 2 cups
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Sea salt: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
- Large eggs: 2
- Fresh chives (optional): 2 tbsp, finely chopped
Instructions
- Prepare loaf pan:
- Preheat oven to 350°F (175°C). Grease and line a standard loaf pan (8x4-inch) with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- Mix wet ingredients:
- In another bowl, whisk the eggs, milk, and melted butter until well combined.
- Combine wet and dry:
- Add the wet ingredients to the dry and stir gently until just combined (do not overmix).
- Add veggies and cheese:
- Fold in the chopped snap peas, grated cheddar, and chives (if using) until evenly distributed.
- Bake:
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool:
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save My kids always ask for seconds whenever I bake this loaf. It became a staple for picnic lunches in our family.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, loaf pan (8x4 inch), parchment paper, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy). Check cheese and butter labels for possible allergens. If using substitutions, verify allergen content.
Nutritional Information
Calories: 210, Total Fat: 10 g, Carbohydrates: 22 g, Protein: 7 g (per slice based on 8 slices)
Save Slice and serve warm, or enjoy at room temperature. This loaf is delicious on its own or with a side salad.
Kitchen Guide
- → Can I use different vegetables instead of snap peas?
Yes, chopped asparagus or zucchini make great substitutes for snap peas in this loaf. Adjust amounts as needed.
- → What cheese works best for this loaf?
Sharp cheddar is recommended, but you can try gouda, Monterey Jack, or Swiss for subtle flavor changes.
- → How do I know when the loaf is done baking?
The loaf is ready when a toothpick inserted into the center comes out clean and the top is golden brown.
- → Can I make this loaf gluten-free?
Replace all-purpose flour with your preferred gluten-free blend and check baking powder for gluten content.
- → Is it possible to make this loaf ahead?
Yes, prepare and bake the loaf in advance. Store cooled slices in an airtight container for up to three days.