Cheesy Green Pea Bread Loaf
A savory, moist cheddar-and-green-pea quick bread based on the loaf shown in your photo. It has a tender, slightly buttery crumb, plenty of melted cheese, and sweet green peas throughout.
Note: The image doesn’t contain the original written recipe, so the quantities below are a carefully reconstructed recipe designed to produce a loaf with the same appearance and texture.
Recipe Details
Prep time: 20 minutes
Bake time: 45–55 minutes
Total time: About 1 hour 15 minutes
Yield: 1 loaf, about 10–12 slices
Pan: 9 × 5-inch (23 × 13 cm) loaf pan
Difficulty: Easy
Type: Savory quick bread
Oven: 350°F / 175°C
Ingredients
Dry ingredients
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Wet ingredients
2 large eggs, room temperature
½ cup (120 ml) whole milk
½ cup (115 g) unsalted butter, melted and slightly cooled
½ cup (120 g) sour cream or plain Greek yogurt
Cheese & vegetables
1½ cups (150–170 g) shredded sharp cheddar cheese, divided
1 cup (150 g) green peas, cooked and well drained
½ cup (60 g) finely grated Parmesan cheese, optional
2 tablespoons chopped fresh parsley or chives, optional
For the top
½ cup (50–60 g) shredded cheddar
A few green peas
Optional: 1 tablespoon Parmesan
Step-by-Step Instructions
1. Prepare the oven and pan
Preheat the oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the long sides. This makes removing the loaf much easier.
2. Prepare the peas
If using frozen peas, thaw them completely.
Drain very well and pat them dry with paper towels.
Important: Excess water from the peas can make the center of the bread gummy.
You can leave the peas whole, as shown in the picture.
3. Mix the dry ingredients
In a medium bowl, whisk together:
flour
baking powder
baking soda
salt
black pepper
garlic powder
onion powder
Mix thoroughly so the leavening agents are evenly distributed.
4. Mix the wet ingredients
In a large bowl, whisk the eggs.
Add:
melted butter
milk
sour cream or Greek yogurt
Whisk until smooth.
The butter should be warm but not hot. If it’s very hot, allow it to cool before adding the eggs.
5. Combine wet and dry mixtures
Add the dry ingredients to the wet mixture.
Using a spatula, fold gently until you have a thick batter.
Do not overmix.
A few small streaks of flour are fine at this stage.
6. Add the cheese and peas
Fold in:
about 1 cup of the shredded cheddar
Parmesan, if using
green peas
parsley or chives
Mix just enough to distribute everything evenly.
The batter should be thick and scoopable.
7. Fill the loaf pan
Transfer the batter to the prepared pan.
Spread the surface evenly with a spatula.
Sprinkle the remaining cheddar over the top.
Add a few peas for the attractive green-speckled appearance seen in the photograph.
8. Bake
Place in the center of the preheated oven.
Bake for approximately 45–55 minutes.
The loaf is ready when:
the top is golden brown
the cheese is melted and browned
the loaf feels firm in the center
a toothpick inserted into the center comes out without wet batter
For the most reliable result, the center should reach approximately 200–205°F (93–96°C).
If the top becomes brown too quickly, loosely cover it with aluminum foil during the final 10–15 minutes.
9. Cool
Allow the loaf to cool in the pan for about 10–15 minutes.
Lift it out using the parchment paper and transfer it to a wire rack.
Allow it to cool for another 20–30 minutes before slicing.
This is important because cutting it while extremely hot can cause the crumb to become compressed or gummy.
How to Get Slices Like the Photo
For neat slices:
Let the loaf cool for at least 30 minutes.
Use a serrated bread knife.
Don’t press down heavily while cutting.
Use a gentle sawing motion.
Cut slices about ½–¾ inch thick.
For extra-melty cheese, serve the slices slightly warm.
Cheese Options
Sharp cheddar gives the strongest flavor, but you can substitute:
Mild cheddar
Colby
Monterey Jack
Gouda
Gruyère
Mozzarella + cheddar
Pepper Jack for a spicy version
A combination of cheddar + Parmesan is particularly good.
Vegetable Variations
The same batter works well with other vegetables.
Peas + carrots
Use:
¾ cup peas
½ cup finely diced cooked carrots
Peas + corn
Use:
¾ cup peas
¾ cup corn
Broccoli + cheddar
Replace the peas with about 1 cup finely chopped, cooked broccoli.
Make sure vegetables are thoroughly drained before adding them.
Spicy Version
Add:
½ teaspoon chili flakes
¼ teaspoon cayenne
½ cup Pepper Jack cheese
1 finely chopped jalapeño
For a milder version, remove the seeds and membranes from the jalapeño.
Herb Version
Add 2–3 tablespoons total of:
parsley
chives
dill
green onion
Fresh herbs work particularly well with cheddar and peas.
Serving Suggestions
Serve warm with:
salted butter
cream cheese
scrambled eggs
fried eggs
soup
tomato soup
vegetable soup
salad
roasted vegetables
It’s also excellent toasted the next day.
Storage
Room temperature
Keep tightly wrapped for up to 2 days.
Refrigerator
Store in an airtight container for approximately 4–5 days.
Freezer
Wrap individual slices tightly and freeze for up to 2–3 months.
To reheat, thaw and warm in a toaster oven or conventional oven.
Approximate Nutrition
Nutrition varies according to the exact cheese, butter, milk and serving size.
For 1 of 12 slices, using the recipe above:
Nutrient Approx. amount
Calories 230–250 kcal
Protein 8–9 g
Carbohydrates 20–22 g
Fat 13–15 g
Saturated fat 7–8 g
Fiber 1–2 g
Sugars 1–2 g
Sodium 400–500 mg
Calcium 150–180 mg
These are estimates, not laboratory nutrition values. The sodium level will vary substantially depending on the cheddar, Parmesan and added salt.
Recipe Q&A
Can I use frozen peas?
Yes. Frozen peas are actually very convenient. Thaw and drain them thoroughly before adding them.
Do I need to cook the peas first?
Frozen peas only need to be thawed. Fresh peas can be lightly cooked until tender. Avoid adding very wet peas.
Why is my bread gummy in the middle?
The most common causes are:
too much liquid
excessively wet vegetables
overmixing
an oven that isn’t hot enough
removing the loaf before it has finished baking
cutting it while extremely hot
Bake until the center is completely set.
Can I use self-rising flour?
Yes, but you’ll need to omit the baking powder and salt or substantially adjust them depending on the self-rising flour’s formulation.
For the most predictable result, regular all-purpose flour is recommended.
Can I replace butter with oil?
Yes. Use about 100 ml (scant ½ cup) neutral oil such as vegetable, canola or avocado oil.
Butter gives the loaf a richer flavor.
Can I make it without sour cream?
Yes. Substitute with:
plain Greek yogurt
plain yogurt
buttermilk
Greek yogurt gives a particularly good texture.
Can I make this gluten-free?
Yes, use a good-quality 1:1 gluten-free all-purpose baking flour formulated to replace wheat flour.
Texture can vary between gluten-free flour blends.
Can I make it vegetarian?
The recipe as written is vegetarian as long as the cheeses you choose contain no animal-derived rennet that conflicts with your dietary requirements.
Can I make it egg-free?
You can experiment with commercial egg replacer, but because eggs provide structure in this quick bread, the texture will change. An egg-free version generally needs a somewhat different formulation for the best result.
Why did my cheese sink?
Very wet batter or large/heavy cheese pieces can cause cheese to settle.
Try tossing the shredded cheese and peas with 1 tablespoon of the flour mixture before folding them into the batter.
Can I add more cheese?
Yes, but don’t add a huge amount. About 1½–2 cups total cheese is a good range.
Too much cheese can make the center heavy and greasy.
Can I make muffins instead?
Absolutely.
Divide the batter between greased or lined muffin cups and bake at 350°F/175°C for approximately 18–25 minutes, checking with a toothpick.
Can I prepare the batter ahead?
It’s better to bake the batter soon after mixing because the baking powder and baking soda begin reacting once liquid is added.
You can, however, bake the entire loaf ahead of time and reheat slices.
How do I get the very golden top shown in the photo?
Use sharp cheddar on top and bake uncovered toward the end. For additional browning, you can place the finished loaf under the broiler/grill for 1–2 minutes, watching it constantly.
Is this bread sweet?
No. This is a savory loaf. The peas provide a slight natural sweetness, while cheddar, garlic, onion and pepper provide the savory flavor.
What is the texture supposed to be?
It should be soft, moist and tender inside, with a slightly crisp, cheesy crust. It is denser than sandwich bread but lighter than a typical savory cake.
My Recommended Formula
For the closest result to the photograph, I’d use:
250 g flour + 2 eggs + 120 ml milk + 115 g butter + 120 g sour cream + 150 g peas + 170 g sharp cheddar + 60 g Parmesan.
