Preheat your oven to 350°F. While it heats, shred the cheddar cheese if it isn't already, then set it aside. Measure out all your dry ingredients and have them ready near your mixing bowl. I like to grate my cheese fresh right before mixing because it incorporates more evenly into the batter than pre-shredded cheese, which often has anti-caking agents that can interfere with the texture.

In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder until evenly combined. This distributes the leavening agent and garlic powder throughout the flour so you get consistent flavor and rise in every slice.

Stir the shredded cheddar cheese from Step 1 into the dry ingredient mixture until evenly distributed. In a separate bowl, whisk together the room-temperature milk, eggs, and melted and cooled butter until combined.

Pour the wet ingredient mixture from Step 3 into the dry mixture with cheese, then fold everything together gently until just combined. Don't overmix—a few small lumps are fine and will result in a more tender crumb. I stop stirring as soon as I don't see streaks of flour because overmixing gluten develops and can make the bread tough.

Pour the batter into a greased loaf pan (approximately 8x4 inch) or similar size. Smooth the top gently with a spatula. Bake at 350°F for 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown.

Remove the loaf from the oven and let it cool in the pan for 5 minutes. This allows the structure to set enough so it won't fall apart when you remove it. Turn the loaf out onto a wire rack or cutting board and serve warm, slicing with a serrated knife for clean cuts.