A few weeks ago, we held the first annual Babypalooza at our house. Three girlfriends came into town, children in tow and hunkered down at the Badger Girl/Manatee residence for several days. It was quite the adventure! Especially since there are no little Badger Girls or Manatees afoot.

I wanted to make something for the moms to snack on (with wine of course) while we commiserated over long-lost college days. Little did I know what a huge hit it would be with the toddler set. I think the kids out-ate us 2:1 when it came to this bread.

I want to thank Dorie Greenspan for this universal quick bread recipe. Here is a link to the recipe.

Recipe Notes

  • You can substitute in different cheeses and herbs. I love sharp cheddar cheese so I sought out, not sharp cheddar, not extra sharp cheddar but extra extra sharp cheddar. I wanted a strong cheese and it was totally worth it.
  • A few weeks ago, I suggested freezing your chives in a CSA post. Now is time to take them out! You don’t have to thaw them. Take them out of the freezer, chop them out and throw them in this recipe!
  • When you mix it up, the batter will be very thick. You just need to combine it, so be careful not to over mix!
  • Dorie suggests serving it room temperature but I kind of like it when it was warm. I meant to cool it, but then one of our toddlers caught sight of it and before we knew it, half of the loaf was gone! With that in mind, I also heated up a little in the microwave when I was eating leftovers the next day.
  • We all liked eating the bread with cherry tomatoes. The sweetness seemed to complement the savory bread.