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5 from 11 votes

Cheesy Dill Bread

This cheesy dill bread comes together quickly and is the perfect thing to pair with a bowl of soup when the weather turns cold! Lots of cheddar cheese, parmesan, and fresh dill. This quick dill bread will become a family favorite!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American, bread
Servings: 12 slices
Calories: 212kcal


  • 1/2 cup (50 g) shredded parmesan cheese
  • 2 1/2 cups (300 g) all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 cup (113 g) cheddar cheese cut into 1/2 inch cubes
  • 1/4 cup fresh dill
  • 1 cup (240 mL) whole milk room temperature
  • 1/2 cup (113 g) sour cream
  • 3 tablespoons (42 g) unsalted butter melted
  • 1 large egg room temperature


  • Adjust oven to rack to middle position and heat oven to 350oF. Grease 8 1/2 by 4 1/2 inch loaf pan, then sprinkle 1/4 cup parmesan evenly in the bottom of the pan.
  • Whisk flour, baking powder, salt, and pepper together in large bowl.
  • Stir in cheddar, breaking up clumps until cheese is coated with flour.
  • Stir in the fresh dill.
  • Make a well in the center of your dry ingredients.
  • Add in the milk, egg, sourcream, and melted butter. Using a rubber spatula stir together with the dry ingredients, just until the flour is incorporated. Batter will be heavy and thick, do not overmix.
  • Transfer batter to the prepared pan and smooth top. Sprinkle remaining 1/4 cup parmesan evenly over the top.
  • Bake loaf until golden brown and skewer inserted in the center comes out clean, about 45 to 50 minutes, rotating the pan halfway through baking.
  • Let the loaf cool in the pan for about 15 minutes. Remove the loaf from the pan and allow to cool completely on a wire rack about 3 hours before serving.


  • Tools: 8x4-inch loaf pan | Mixing Bowl | Grater
  • Storage: This bread should be fine at room temperature for up to 5 days, just keep it well wrapped so it doesn't dry out. This bread should freeze well, for up to 3 months. Just thaw at room temperature.
  • Sour cream: You can substitute the sour cream for greek yogurt.
  • Milk: I love using whole milk for the richness, but I think a low-fat milk or plant-based milk would work just fine.
  • Different Pan: I used a 8x4-inch loaf pan but you can use a 9x5 loaf pan, but it will bake for less time.
  • Fresh vs. dried dill: You can use dried dill, but use less than fresh. I would recommend about 1- 2 Tablespoons, but I haven't tested it with dried. 


Calories: 212kcal | Carbohydrates: 22g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 343mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 2mg