Herb & Cheese Quick Bread

There’s something incredibly comforting about baking a loaf of savory quick bread, and this Herb & Cheese Quick Bread has become one of my favorite go-to recipes whenever I need something warm, aromatic, and freshly baked. I created this recipe on a cozy afternoon when I was craving something savory but didn’t want the fuss of using yeast. I wanted a bread that would pair beautifully with a hearty soup or could stand alone with just a pat of butter. This one hits all the marks—and it comes together so quickly that it’s hard not to make it often!

You’ll absolutely love this Herb & Cheese Quick Bread for so many reasons. First, the texture is just perfect—moist and tender on the inside with a lovely golden crust on the outside. The combination of fresh herbs and cheese adds layers of flavor, making every bite interesting and delicious. It’s the kind of bread that makes your kitchen smell like a bakery and your family ask for seconds before the first slice is gone.

One of my favorite things about this bread is its versatility. You can serve it warm from the oven as a side to soup, stew, or salad, or slice it up for a savory sandwich. It’s also fantastic for brunch spreads or to bring along to potlucks and gatherings. The herbs can be swapped out based on what you have on hand—fresh parsley, thyme, rosemary, or even a little dill all work beautifully. As for the cheese, anything from sharp cheddar to grated mozzarella or parmesan can be used, depending on your flavor preferences.

Another reason this recipe is a keeper? It’s budget-friendly. All the ingredients are pantry staples or easily accessible at any grocery store. There’s no need for fancy equipment or complicated techniques. Plus, because it doesn’t require yeast, there’s no rising time involved—you mix, pour, and bake. It’s quick, easy, and practically foolproof, even if you’re new to baking.

Ingredients for the recipe:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¼ tsp black pepper

• 1 tsp garlic powder

• 1 tsp dried oregano or mixed herbs

• 1 ½ cups shredded cheese (cheddar or your choice)

• 2 tbsp chopped fresh herbs (parsley, thyme, or chives)

• 1 ¼ cups buttermilk (or milk + 1 tbsp lemon juice)

• 1 large egg

• ¼ cup vegetable oil or melted butter

How to Prepare Herb & Cheese Quick Bread

Making this Herb & Cheese Quick Bread is incredibly simple, which is one of the main reasons I bake it so often. The process is fast and doesn’t require any fancy tools or techniques. From start to finish, this bread is ready in just under an hour, and every step is approachable—even for beginner bakers.

Step-by-Step Instructions for Preparation:

1. Preheat the oven and prepare the pan:
Start by preheating your oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper. This ensures that the bread releases easily after baking.

2. Mix the dry ingredients:
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano or mixed herbs. Whisk everything together thoroughly. This step evenly distributes the leavening agents and spices throughout the flour.

3. Add cheese and fresh herbs:
Stir in 1½ cups of shredded cheese and 2 tablespoons of freshly chopped herbs. Toss them gently in the flour mixture to coat. Coating the cheese in flour helps keep it suspended throughout the loaf instead of sinking to the bottom.

4. Mix the wet ingredients separately:
In another bowl or large measuring cup, whisk together 1¼ cups of buttermilk, 1 large egg, and ¼ cup of vegetable oil or melted butter. Make sure everything is well blended and smooth.

5. Combine wet and dry ingredients:
Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to gently mix until just combined. Do not overmix—stir just enough to get rid of any dry pockets of flour. The batter will be thick and slightly lumpy, which is completely fine.

6. Pour into the prepared pan:
Transfer the batter to your prepared loaf pan. Smooth the top using a spatula, then optionally sprinkle a little extra cheese and herbs on top for a golden, flavorful crust.

7. Bake the bread:
Place the loaf in the preheated oven and bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Oven temperatures can vary, so start checking at the 40-minute mark.

8. Cool before slicing:
Once baked, remove the bread from the oven and let it rest in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This cooling period allows the structure to set, making it easier to slice cleanly.

Quick and Easy

This recipe is designed for simplicity. You don’t need to wait for dough to rise or rely on a mixer—just a couple of bowls and a spoon. With only a handful of pantry staples, the bread comes together in minutes, making it perfect for last-minute baking when guests are coming or when you want something comforting without the wait.

Customizable

The beauty of this bread is how customizable it is. You can easily tailor it based on what you have or your personal preferences. Want a spicier flavor? Add a pinch of crushed red pepper flakes or a dash of paprika. Prefer a richer flavor? Use sharp aged cheese or even a blend of cheeses. You can also swap in dried herbs if you’re out of fresh ones—just reduce the quantity slightly, as dried herbs are more potent.

If you’re following dietary preferences, you can use plant-based milk with a splash of lemon juice in place of buttermilk, and substitute dairy-free cheese to make it completely dairy-free. It’s that flexible!

Popular with Many People

This Herb & Cheese Quick Bread has been a hit with friends, family, and readers alike. It’s a comforting classic that appeals to all ages and makes a wonderful addition to any meal. Whether you’re serving it with a steaming bowl of soup, adding it to a charcuterie board, or simply enjoying it toasted with butter, it’s always a crowd-pleaser.

Many of my guests are surprised when they learn how quickly this bread comes together—and how delicious the result is. It tastes like something that took hours to make, yet you can have it ready in less than one.

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FAQs

Q: Can I use all-purpose milk instead of buttermilk?
A: Yes! If you don’t have buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to 1¼ cups of milk. Let it sit for 5 minutes before using. This mimics the acidity of buttermilk and helps the bread rise properly.

Q: Can I freeze this quick bread?
A: Absolutely. Wrap the cooled bread tightly in plastic wrap and then aluminum foil or place it in an airtight freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge or at room temperature before slicing.

Q: What herbs work best in this recipe?
A: Fresh parsley, thyme, rosemary, chives, or a combination of these herbs work wonderfully. You can also use dried herbs—just reduce the quantity to about one-third, since dried herbs are more concentrated.

Q: How do I know when the bread is fully baked?
A: Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If it’s wet or sticky, bake for a few more minutes and test again.

Q: Can I add extras like nuts or sun-dried tomatoes?
A: Yes! Adding chopped nuts, seeds, or sun-dried tomatoes can add interesting texture and flavor. Fold them in after mixing the wet and dry ingredients but before pouring the batter into the pan.