Description
This Herb & Cheese Quick Bread is a savory, flavorful loaf packed with aromatic dried herbs and sharp cheddar cheese. Perfectly moist and tender, this bread comes together quickly using simple pantry ingredients and bakes into a golden-brown crust. Ideal for an easy snack, breakfast, or side dish to soups and salads.
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
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 mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, dried basil, dried oregano, and garlic powder until thoroughly combined, distributing the herbs evenly throughout the flour mixture.
- Add Wet Ingredients: In a separate bowl, beat the buttermilk, large eggs, and melted unsalted butter together until smooth. Pour this wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing, which can toughen the bread. Then fold in the shredded cheddar cheese evenly.
- Transfer to Pan: Pour the batter into your prepared loaf pan, smoothing the top evenly with a spatula or the back of a spoon to ensure uniform baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 40-45 minutes. The bread is done when the top is golden brown and a toothpick inserted in the center comes out clean without any wet batter.
- Cool and Serve: Allow the bread to cool in the pan for 5-10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely. Optionally, garnish with chopped fresh parsley before slicing and serving to add a burst of fresh flavor and color.
Notes
- For a dairy-free adaptation, substitute buttermilk with almond milk or another plant-based milk mixed with 1 tablespoon vinegar or lemon juice.
- You can use different types of cheese such as mozzarella, gouda, or pepper jack for varied flavors.
- Do not overmix the batter to keep the bread light and tender.
- This bread is best enjoyed fresh but can be stored in an airtight container at room temperature for 2 days or frozen for up to 1 month.
- If buttermilk is not available, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
