In a large bowl, combine the vegan butter, sugar, egg and buttermilk. Mix well.
Add the flour mix, xanthan gum, salt, onion powder, garlic powder, baking soda and baking powder and mix with a sturdy spoon for 1 minute or until fully combined.
Using a spatula, fold in 1 ¼ cup shredded cheese.
Set batter aside to rest for 30 minutes.
Preheat your oven to 350° F. Grease or use cooking spray on a 9" x 5" baking pan.
Spread the batter into the prepared pan and smooth the top.
Sprinkle the remaining shredded cheese over the top.
Bake for 50 minutes or until a toothpick comes out clean or an instant read thermometer registers between 205-210F. If it’s getting too brown, cover the bread with foil.
Let it cool for a few minutes in the pan on a wire rack.
Remove from the pan and cool. Slice and enjoy.
Notes
Use a 9" x 5"size baking pan for best results.
To make dairy free buttermilk, add 2 Tablespoons of white vinegar to a 1 cup measuring cup. Fill the cup the rest of the way up with almond milk. Let sit for a few minutes.
No mixer needed with this recipe, just mix and bake.
If the bread gets too dark before the baking time is over, cover it with foil.