Description

This Herb & Cheese Quick Bread is a deliciously savory loaf bursting with aromatic dried herbs and sharp cheddar cheese. Perfect for breakfast, snack, or alongside soups and salads, it’s a quick bread recipe that requires no yeast or rising time. Ready in under an hour, it combines wholesome ingredients like all-purpose flour, buttermilk, and fresh herbs to create a moist, flavorful bread that’s easy to bake and enjoy.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder

Wet Ingredients

1 cup shredded cheddar cheese (or your favorite cheese)
1 cup buttermilk (or milk)
2 large eggs
¼ cup unsalted butter, melted

Optional Garnish

1 tablespoon fresh parsley, chopped

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, dried basil, dried oregano, and garlic powder. Mixing these ingredients thoroughly ensures an even distribution of flavors and leavening agents.
Add Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted unsalted butter until well combined. Pour this wet mixture into the dry ingredients and gently stir until just combined — be careful not to overmix to maintain a tender crumb. Then fold in the shredded cheddar cheese evenly into the batter.
Transfer to Pan: Pour the prepared batter into your greased or lined loaf pan. Use a spatula to spread the batter evenly, making sure it reaches all corners of the pan for uniform baking.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 40 to 45 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 5 to 10 minutes. Then transfer the loaf to a wire rack to cool completely. Garnish with freshly chopped parsley if desired, slice, and serve warm or at room temperature.

Notes

For a different flavor twist, try swapping cheddar with gouda or mozzarella cheese.
If buttermilk is unavailable, you can substitute it with milk mixed with 1 tablespoon of lemon juice or vinegar left to sit for 5 minutes.
Do not overmix the batter as it can make the bread tough instead of tender.
The bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days at room temperature.
This recipe can be doubled to make two loaves; adjust baking time accordingly.