Save A savory-meets-sweet quick bread combining sharp cheddar, zesty ginger, and a maple-kissed pretzel crust. It's perfect as a snack, breakfast, or unique side that will surprise and delight guests.
I first baked this loaf for a weekend brunch, and it quickly became a family favorite thanks to its unconventional yet comforting flavors. The aroma of cheddar and maple wafting from the oven is simply irresistible.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: 1 tsp
- Kosher salt: ½ tsp
- Ground ginger: ½ tsp
- Ground black pepper: ¼ tsp
- Eggs: 2 large
- Buttermilk: 1 cup (240 ml)
- Pure maple syrup: ¼ cup (60 ml)
- Unsalted butter: ¼ cup (60 g), melted and cooled
- Freshly grated ginger: 1 tbsp
- Sharp cheddar cheese: 1 ½ cups (150 g), coarsely grated
- Crystallized ginger: ½ cup (80 g), finely chopped
- Mini pretzels: ½ cup (60 g), lightly crushed
- Unsalted butter (topping): 1 tbsp, melted
- Maple syrup (topping): 1 tbsp
- Coarse sea salt: 1 tbsp (for sprinkling)
Instructions
- Prep Oven and Pan:
- Preheat oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, and black pepper.
- Whisk Wet Ingredients:
- In a separate bowl, beat eggs, then whisk in buttermilk, maple syrup, melted butter, and freshly grated ginger until combined.
- Combine Mixtures:
- Pour wet mixture into dry ingredients. Stir gently until just combined. Do not overmix.
- Fold in Add-Ins:
- Fold in cheddar cheese and crystallized ginger until evenly distributed.
- Prepare Batter:
- Transfer batter to prepared loaf pan. Smooth the top.
- Make Pretzel Topping:
- In a small bowl, toss crushed pretzels with melted butter and 1 tbsp maple syrup. Sprinkle topping over batter, then add coarse sea salt.
- Bake:
- Bake 35–40 minutes, until a toothpick inserted in the center comes out clean and top is golden brown.
- Cool:
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Save My kids love helping crush the pretzels for the topping, making it a fun baking project we do together on slow Sunday mornings.
Serving Suggestions
Slice the loaf and serve warm with salted butter, or pair with a savory fall soup. It is also delicious with a crisp apple cider or light-bodied white wine.
Substitution Ideas
Swap half the cheddar with smoked gouda for extra flavor. Use dried apricots instead of crystallized ginger if you prefer a milder taste.
Required Tools
You will need mixing bowls, a whisk, a box grater, a 9x5-inch loaf pan, parchment paper, measuring cups and spoons, and a wire rack.
Save This loaf brightens any breakfast spread and is even better the next day. Enjoy every crunchy, cheesy bite!
Recipe FAQ
- → What type of cheese is best for this loaf?
Sharp cheddar gives the best flavor and texture. You can substitute half with smoked gouda for extra richness.
- → Can I use different sweeteners instead of maple syrup?
Pure maple syrup gives unique depth, but honey or golden syrup may work in a pinch, though flavor will change.
- → How do you ensure the loaf stays moist?
Properly measure buttermilk and avoid overmixing the batter to keep the consistency soft and moist.
- → Is crystallized ginger necessary?
It adds zing, but you can substitute with dried apricots or omit for a milder taste.
- → What’s the purpose of the pretzel topping?
Crushed pretzels give a salty crunch that contrasts beautifully with the tender, flavorful bread.
- → Can the loaf be made in advance?
Yes, it keeps well for up to two days in an airtight container. Slice and rewarm as needed.