Save A savory-meets-sweet quick bread combining sharp cheddar, zesty ginger, and a maple-kissed pretzel crust, this Maple Ginger Cheddar Pretzel Muffin Loaf is perfect as a snack, breakfast, or unique side. Its bold flavors and crunchy pretzel topping are made for sharing and savoring any time of day.
I remember introducing this loaf at a weekend brunch gathering when I wanted a twist on classic bread. The aroma of maple and ginger filled the kitchen, and guests were delighted by the gooey cheddar pockets and crunchy pretzel top. It’s now requested every fall and winter for both cozy mornings and hearty snacks.
Ingredients
- All-purpose flour: 2 cups (250 g), for the loaf’s base
- Baking powder: 1 tbsp, helps the loaf rise
- Baking soda: 1 tsp, aids texture and browning
- Kosher salt: ½ tsp, balances sweetness
- Ground ginger: ½ tsp, adds warm spice
- Ground black pepper: ¼ tsp, brings mild heat
- Eggs: 2 large, for binding
- Buttermilk: 1 cup (240 ml), keeps the loaf tender
- Pure maple syrup: ¼ cup (60 ml), sweetens and flavors
- Unsalted butter: ¼ cup (60 g), melted and cooled, for moisture
- Freshly grated ginger: 1 tbsp, for zest and bite
- 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 for topping
- Unsalted butter (for topping): 1 tbsp, melted
- Maple syrup (for topping): 1 tbsp
- Coarse sea salt: 1 tbsp, for topping sprinkle
Instructions
- Prepare Oven and Pan:
- Preheat oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line with parchment paper for easy removal.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, and black pepper.
- Mix Wet Ingredients:
- In a separate bowl, beat eggs, then whisk in buttermilk, maple syrup, melted butter, and freshly grated ginger until well combined.
- Combine Mixtures:
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
- Add Cheese and Ginger:
- Fold in cheddar cheese and crystallized ginger until evenly distributed.
- Prepare Batter:
- Transfer the batter to the prepared loaf pan, smoothing the top.
- Pretzel Topping:
- In a small bowl, toss crushed pretzels with melted butter and 1 tbsp maple syrup. Sprinkle evenly over the batter. Top with coarse sea salt.
- Bake:
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the loaf is golden brown.
- Cool and Serve:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save This loaf became a favorite after sharing with family by the fireside during chilly evenings. My kids always ask for seconds, especially topped with extra salted butter.
Required Tools
You’ll need mixing bowls, a whisk, box grater, 9x5-inch loaf pan, parchment paper, measuring cups and spoons, and a wire rack for cooling.
Allergen Information
Contains wheat, milk products (cheese, butter, buttermilk), eggs, and pretzels which may contain soy or traces of nuts. Confirm packaging labels if serving to those with allergies.
Nutritional Information
Each slice (1/10th of loaf) provides approximately 245 calories, 10 g fat, 32 g carbohydrates, and 7 g protein.
Save Slice and serve warm for maximum flavor, or enjoy with crisp apple cider for a seasonal treat.
Kitchen Q&A
- → How do I achieve a crisp pretzel topping?
Toss crushed pretzels in melted butter and maple syrup, then sprinkle coarse salt before baking for crunch.
- → Can I substitute crystallized ginger?
Yes, dried apricots or candied citrus peel work well for a milder or different flavor profile.
- → Is this loaf vegetarian-friendly?
Absolutely—no meat-based ingredients are used. Ensure your cheese is made with vegetarian rennet.
- → What pairing works best with this loaf?
This loaf complements fall soups, crisp apple cider, or a light-bodied white wine for a balanced meal or snack.
- → Any tips for serving?
Serve warm, spread with salted butter, or enjoy alongside savory sides. Slice only after cooling for neat pieces.
- → Can I freeze leftovers?
Yes—cool completely, wrap tightly, and freeze up to one month. Thaw and reheat for best texture.