Savory Cheddar and Dill Buttermilk Bread

I’m not much of a baker, but recently I decided that I wanted a more savory version of my Farmers Market Celebration Bread. That bread is great, but it does have a dessert-like feel to it, and I wanted a firmly savory version. But I still wanted to use all the same vegetable scraps, ’cause I don’t like throwing anything away. Well, after reading a lot of baking theory, I’ve developed this Cheddar and Dill Buttermilk Bread, a decidedly savory quick bread that’s perfect as a snack or served alongside dinner. 

A Savory Way to use Vegetable Scraps

I’m always saying on this blog that you shouldn’t throw out your vegetable scraps. I mean, if you can use those scraps to make more delicious food, it’s a huge win in many ways.

First, you’ve got another chance to be creative in the kitchen and cook some delicious food. Usually, scraps like kale stems, chard stems, and kohlrabi tops all have similar flavor to the commonly used part of the vegetable. But, it might have a different texture which allows you to be more creative (maybe even playful) with your cooking.

Second, you’re saving money in your food budget. If you’re anything like me, you don’t like flushing money down the toilet; so if you can save more money in my food budget by eliminating unnecessary waste, I see that as an economic win.

So, don’t throw out those scraps! They’re useful and versatile in the kitchen and an economic way to incorporate more vegetables in your meal plan.

Farmers Market Ingredients and Substitutions

Vegetable Scraps

I always save the ribs and stems of my kale leaves, swiss and rainbow chard, and collard greens. I’ll also save beet tops, radish tops, and kohlrabi greens. These are all great options for the shredded vegetables in this quick bread.

This is also a great recipe for using up a stray carrot, turnip, or parsnip. Don’t let those veggies go to waste – bake them into bread instead!

Other Recipes that Use Vegetable Scraps

If you’re looking for a sweeter version of this bread, check out my Farmers Market Celebration Bread. It tastes a lot like a zucchini bread, but uses the same veggie scraps as this savory Cheddar and Dill Buttermilk Bread. This sweeter version is great as a light dessert or even toasted for breakfast in the morning.

Got more vegetable scraps to use up? My Turkey Egg Rolls with Vegetable Scraps are another good way to use up kohlrabi stems, kale stems, chard stems, and really any shredded vegetables you’ve got on hand. 

Cheddar

Just like how I’ve seen butchers at more and more farmers markets, I’m also seeing more and more cheese mongers and dairy farmers. I love tasting their creations and seeing if I can use them in my kitchen. I encourage you to check out your farmers market and see if you have any local cheese artisans; any semi-hard cheese will work in this recipe.

If you’re looking to have some artisanal cheese shipped to you, I recommend Achadinha Cheese Co. from Petaluma, CA. Their cheese is delicious (I highly recommend their Broncha as an option in this cheesy quick bread).

Dill

Dill is a soft herb with a distinct, pungent flavor. While its peak season is spring, it can be found at many farmers markets and grocery stores year round. You can also use dried dill as a substitute in this delicious quick bread.

If you don’t like dill, feel free to substitute with another herb of your choice. Cilantro, basil, and parsley would all be excellent choices in place of the dill in this recipe.

Tips and Tricks

When preparing your loaf pan, be sure to grease it liberally with extra avocado oil. This Cheddar and Dill Buttermilk Bread has a tendency to stick to the pan, especially with the cheese chunks. 

And while lining the loaf pan with parchment paper is optional, it is highly recommended. Cut the corners out of a sheet of parchment paper to easily line the loaf pan. Greasing your pan, though, is not optional.

Also, let the loaf cool for at least half an hour before trying to remove it from the pan. If you try to pull it out too soon, it might crumble and break. And definitely let it cool completely before slicing, otherwise you’ll be left with a pile of crumbs instead of tasty buttermilk bread slices. 

Serving Suggestions

Cheddar and Dill Buttermilk Bread is a perfect quick bread to serve alongside chili, stews, or soups. Swap out the herbs to match whatever dish you’re serving it with (cilantro works well with this chili, for example). 

I also love serving this bread at breakfast. Toast up some thick slices and serve with a smear of butter. It would also make a great choice for an avocado toast, of sorts. It’s a softer bread than a sourdough, but it’s pretty tasty too.

But what about the leftovers?

Leftover Cheddar and Dill Buttermilk Bread can be stored on the countertop for a day or two if tightly wrapped in plastic wrap. However, if you want to keep the bread fresher for longer, I suggest slicing it up and freezing it. It’ll keep frozen for up to three months!

Continue to Content

Savory Cheddar and Dill Buttermilk Bread

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Cooling Time: 20 minutes

Total Time: 1 hour 40 minutes

I've developed this Cheddar and Dill Buttermilk Bread as a decidedly savory quick bread that's perfect as a snack or served alongside dinner. 

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Ingredients

• 2 cups all purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1⅛ cup buttermilk
• ¼ cup avocado oil, plus more for greasing the pan
• 1 egg
• 2 cups shredded vegetables, such as kale stems, chard stems, or kohlrabi greens
• 1/2 cup cheddar cheese, chopped into 1/4 inch cubes
• 2 tbsp fresh dill, finely chopped

Instructions

1. Preheat oven to 375°F.
2. In a large mixing bowl, combine the flour, baking powder, and baking soda; this is the dry mix. In a separate mixing bowl, whisk together the buttermilk, avocado oil, and egg until thoroughly combined; this is the wet mix.
3. Before continuing, prep your loaf pan by greasing it liberally with avocado oil. Optionally, line the pan with parchment paper in addition to the avocado oil.
4. Pour half of the wet mix into the dry mix, and fold together. Stir in the shredded vegetables, cubed cheddar, and fresh dill. Once that is incorporated, pour the rest of the wet mix in, and fold to combine. Do not overmix.
5. Pour batter into the loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
6. Let bread cool for at least 20m before pulling it out of the loaf pan. Let bread cool completely before slicing.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 298mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 9g

Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.

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