For a richer flavor, try using browned butter instead of softened butter. Consider adding a pinch of red pepper flakes for a subtle kick. This bread freezes well. Wrap tightly in plastic wrap and foil before freezing. If you don't have sweet red bell pepper on hand, you can substitute with another color or omit it entirely.
Mushroom Cheddar Batter Bread
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PREP TIME25 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 45 mins
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SERVING12 People
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VIEWS45
Savor the delightful symphony of flavors in this effortlessly crafted savory bread. A wonderful accompaniment to soups, stews, brunches, or simply enjoyed on its own, this bread offers a versatile culinary experience. Feel free to experiment with your favorite grated cheese for a personalized touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol67 mg
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Fiber1 g
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Protein5 g
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Saturated Fat5 g
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Sodium242 mg
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Sugar1 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan. (Prep time: 5 minutes)
02 Step
Recipe View In a small bowl, whisk together the flour, baking powder, salt, and garlic powder. Set aside. (Prep time: 3 minutes)
03 Step
Recipe View In a separate bowl, whisk together the softened butter and beaten eggs until well combined. Gradually stir in the dry flour mixture until just incorporated. (Prep time: 5 minutes)
04 Step
Recipe View Gently fold in the minced onion, diced green bell pepper, diced sweet red bell pepper, grated Cheddar cheese, and chopped mushrooms. Mix until evenly distributed; the batter will be quite stiff. (Prep time: 7 minutes)
05 Step
Recipe View Pour the prepared batter into the greased loaf pan, spreading evenly. (Prep time: 2 minutes)
06 Step
Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 50 minutes to 1 hour. (Bake time: 50-60 minutes)
07 Step
Recipe View Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely. (Cooling time: 10 minutes +)
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RECIPE REVIEWS
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Lenny Ledner
Jun 19, 2025I used a mix of Gruyere and sharp cheddar, and it was amazing! Definitely making this again.
Jarred Thiel
Apr 3, 2025This recipe is a keeper! The bread was so moist and flavorful, perfect with my homemade tomato soup.
Retha Walker
Nov 22, 2024The batter was a bit stiff as mentioned, but the end result was delicious. I added a bit of milk to the batter to make it easier to work with.