Pimento Cheese Quick Bread

Pimento Cheese Quick Bread

This deliciously rich bread has all the usual ingredients that you’d find in the classic southern staple pimento cheese – and more! Smoked paprika gives the bread a unique flavor that compliments the pimento peppers, so it’s worth seeking out if you don’t have any in your spice cabinet.

You may be tempted to use pre-shredded cheddar in this recipe, but don’t! Many ready-shredded cheeses have stabilizers in them so they’ll keep their shape during transport, and those stabilizers will contribute to a tough loaf of bread. Buy a block or wedge of cheddar and grate it with a large box grater. Doing so will yield a flavorful bread with a delicate crumb.


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup buttermilk
  • 2/3 cup mayonnaise
  • 1 egg
  • 1/2 onion, grated
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups grated extra sharp cheddar cheese, divided
  • 1 jar (4 ounces) pimentos, drained and chopped


  1. Preheat oven to 350°F.
  2. Butter an 8×4-inch loaf pan.
  3. Combine first 4 ingredients in mixing bowl; whisk until combined. Combine buttermilk, mayonnaise, egg and onion in large glass measuring cup with pour spout; whisk together until combined. Pour wet ingredients into dry ingredients and mix until just combined. Add melted butter and stir well.
  4. Fold 1 1/4 cups of the cheddar cheese and pimento peppers into mixture using large rubber spatula.
  5. Bake for 35-45 minutes, or until toothpick tester comes out clean. Sprinkle top of hot bread loaf with remaining 1/4 cup cheddar cheese.
  6. Let bread cool in pan for 10 minutes, or until cheese on top of loaf is melted, then transfer to wire cooling rack.
  7. Serve slices of bread warm with butter.