Description
This herb and cheese quick bread is a soft, savory delight, packed with the flavors of fresh herbs and gooey cheese. An easy, no-yeast bread that complements soups, salads, or festive meals.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp black pepper
Fresh Herbs & Cheese:
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 cup shredded sharp cheddar cheese (or cheese blend)
Wet Ingredients:
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 2 large eggs
- ¼ cup olive oil (or melted butter)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Prepare dry mix: Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl.
- Add herbs & cheese: Stir in chopped herbs and shredded cheese.
- Mix wet ingredients: In another bowl, whisk buttermilk, eggs, and olive oil.
- Combine mixtures: Pour wet ingredients into the dry mix, stir until just combined.
- Bake: Transfer batter to the loaf pan, bake for 40–45 minutes until a toothpick comes out clean.
- Cool & serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
- You can use 1 tsp each of dried herbs if fresh are unavailable.
- Experiment with different cheeses like Gruyère, mozzarella, or Parmesan.
- Freezes well for up to 2 months; reheat slices in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread / Side Dish / Snack
- Method: Quick Bread (No Yeast) / Baking
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg
