I absolutely love this Herb & Cheese Quick Bread Recipe because it combines the comforting warmth of freshly baked bread with the vibrant punch of fresh herbs and sharp cheddar cheese. It’s one of those recipes that feels fancy without any fuss, making it perfect for busy weeknights or last-minute gatherings. When I first tried this quick bread, I was amazed by how simple ingredients could come together to create such a flavorful loaf that everyone kept asking for more.
You’ll find that this Herb & Cheese Quick Bread Recipe works beautifully as a side with soups or salads, or even on its own as a savory snack. It’s quick to whip up, so when you’re pressed for time but still want to impress, this bread is your secret weapon. Plus, the blend of fresh parsley, thyme, and rosemary gives it an irresistible herbal aroma that fills your kitchen with cozy vibes.
Why You’ll Love This Recipe
- Speedy and Simple: This quick bread comes together in no time, perfect for when you want homemade without hours in the kitchen.
- Burst of Fresh Herbs: Using fresh parsley, thyme, and rosemary really elevates the flavor beyond your typical quick bread.
- Cheesy Goodness: Sharp cheddar cheese adds melty pockets of savory richness that keep everyone reaching for seconds.
- Versatile Serving Options: It’s great for breakfast, as a side dish, or even a tasty snack on its own.
Ingredients You’ll Need
Each ingredient in this Herb & Cheese Quick Bread Recipe plays an important role, from the fluffiness given by baking powder to the fresh, fragrant herbs that really brighten every bite. Here’s a quick guide on the essentials and why I choose them.
- All-purpose flour: The base of our bread; it gives structure and the perfect crumb when combined with baking powder.
- Sugar: Just a touch to balance the saltiness and enhance the crust’s color.
- Baking powder: Helps the bread rise nice and fluffy, so it’s not dense or heavy.
- Salt: Enhances all the flavors, don’t skip it!
- Shredded cheddar cheese: I recommend sharp cheddar for a punchy cheese flavor that melts beautifully.
- Fresh parsley: Adds a mild, fresh herb flavor and a bit of color throughout.
- Fresh thyme: This herb lends an earthy, slightly peppery note that pairs wonderfully with cheese.
- Fresh rosemary: Use sparingly as it’s strong; it brings a piney aroma that elevates the bread.
- Whole milk: Provides moisture and richness for a tender crumb.
- Unsalted butter: Melted butter adds flavor depth and keeps the bread moist.
- Eggs: Bind everything together and add softness.
Variations
I like to keep this Herb & Cheese Quick Bread Recipe flexible because everyone’s tastes are a little different. Feel free to switch up the herbs or cheese based on what you have – that’s part of the fun and creativity in making quick bread!
- Herb swaps: I’ve tried basil and chives instead of rosemary, and it gave a fresher, lighter twist that my family loved.
- Cheese variations: Sometimes I use mozzarella for a gooey, milder bread or parmesan for a sharper bite.
- Spicy kick: Adding a pinch of red pepper flakes or diced jalapeños brings a nice surprise to the flavor profile.
- Gluten-free option: Replacing all-purpose flour with a gluten-free blend works well, just expect a slightly different texture.
How to Make Herb & Cheese Quick Bread Recipe
Step 1: Prep your pan and oven
Start by preheating your oven to 350°F (175°C). Make sure to grease your 9×5 inch loaf pan well with butter or non-stick spray. I sometimes line it with parchment paper for easy removal, but greasing works just fine if you keep an eye on it.
Step 2: Mix your dry ingredients
In a large mixing bowl, whisk together your flour, sugar, baking powder, and salt. This ensures an even distribution so your bread rises nicely and has consistent flavor throughout. Make sure to break up any lumps for a smooth batter.
Step 3: Add cheese and herbs
Stir in the shredded cheddar cheese, chopped parsley, thyme, and rosemary. Toss everything gently so that those delightful herbs and cheese pieces are evenly scattered. This is key to getting those herb pockets and cheese melty bits all through the bread.
Step 4: Combine wet ingredients
In a separate bowl, whisk together whole milk, melted butter, and eggs until everything is well blended. Using melted butter gives the bread lovely moisture and richness, while the eggs help hold it all together.
Step 5: Bring it all together gently
Pour the wet ingredients into the dry mix and stir with a spatula or wooden spoon just until combined. The batter will be a bit lumpy – that’s perfect. Be careful not to overmix, or the bread will turn out tough instead of tender and fluffy.
Step 6: Bake and cool
Pour the batter evenly into your prepared loaf pan and smooth the top. Pop it in your preheated oven and bake for 45-50 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. After baking, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step helps prevent it from getting soggy on the bottom.
Pro Tips for Making Herb & Cheese Quick Bread Recipe
- Use Fresh Herbs: I learned that fresh herbs pack so much more flavor than dried ones; chop them finely for even distribution.
- Don’t Overmix Batter: Mixing just until combined keeps the bread tender, trust me, I used to mix too long and ended up with dense loafs!
- Cheese Coating Trick: Toss your shredded cheddar in a little flour before adding to the batter to prevent it from sinking to the bottom.
- Check Your Oven Temperature: If your bread is browning too quickly, loosely cover it with foil to prevent burning while it finishes baking.
How to Serve Herb & Cheese Quick Bread Recipe
Garnishes
I often sprinkle a little extra chopped fresh parsley or thyme over top just before serving — it adds a fresh pop of color and a bit of extra herbal fragrance. Sometimes a light brush of melted butter right out of the oven makes the crust shine and adds a delicious richness.
Side Dishes
This bread pairs wonderfully with homemade tomato soup, roasted veggies, or a crisp garden salad. My family loves serving it alongside a creamy chicken stew for a cozy dinner that feels special but comes together fast.
Creative Ways to Present
If I’m taking this Herb & Cheese Quick Bread Recipe to a potluck, I slice it and serve the pieces in a basket lined with a colorful cloth napkin – it looks inviting and rustic. For a brunch spread, I arrange slices on a wooden board with bowls of dips like whipped herb butter or savory tapenade alongside for extra wow factor.
Make Ahead and Storage
Storing Leftovers
I store leftover quick bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigeration is okay but might dry it out a little, so be sure to warm it up before eating.
Freezing
This bread freezes beautifully. After it cools, I slice it and place pieces between sheets of parchment paper in a zip-top freezer bag. When I want some, they thaw in minutes or pop right into the toaster for a crispy, fresh taste.
Reheating
To reheat, wrap slices in foil and warm in a 350°F oven for about 10 minutes, or toast slices lightly in a skillet or toaster oven. This restores the bread’s crispy crust and soft inside beautifully.
FAQs
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Can I use dried herbs instead of fresh in the Herb & Cheese Quick Bread Recipe?
Yes! You can substitute dried herbs if needed, but use about one-third of the amount called for fresh herbs since dried are more concentrated. Keep in mind fresh herbs give a brighter flavor and better texture, so if you have access to fresh, I recommend using them.
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What type of cheese works best for this quick bread?
Sharp cheddar is my go-to because it melts well and adds a flavorful punch, but you can also try mozzarella for a milder taste or parmesan for a nuttier flavor. Mixing cheeses can be fun too—just keep the total amount about the same.
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How do I know when my quick bread is fully baked?
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, it’s done. Also, the top should be golden brown and spring back lightly when pressed. Avoid underbaking to prevent sogginess inside.
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Can I make this recipe dairy-free?
You can swap whole milk for a plant-based milk like almond or oat milk and use a dairy-free butter substitute. For cheese, try a dairy-free shredded cheese option, but expect slight changes in flavor and texture. It’s worth the try if you have dietary restrictions!
Final Thoughts
This Herb & Cheese Quick Bread Recipe holds a special place in my kitchen because it’s such an easy way to bring fresh, homemade goodness into busy days. I genuinely enjoy pulling this from the oven, the smell alone makes the whole house feel cozy and welcoming. If you haven’t tried making quick bread before, this recipe is a fantastic place to start — it’s forgiving, flavorful, and sure to become a favorite in your rotation. I hope you’ll love it as much as I do and find it a go-to whenever you want something simple yet delicious.
Print
Herb & Cheese Quick Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A savory herb and cheese quick bread featuring a tender crumb infused with fresh parsley, thyme, rosemary, and sharp cheddar cheese. Perfect for a delicious snack or accompaniment to soups and salads, this easy-to-make bread requires no yeast and bakes quickly in a loaf pan.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
Wet Ingredients
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well blended.
- Add Cheese and Herbs: Stir in the shredded cheddar cheese, chopped fresh parsley, thyme, and rosemary evenly throughout the dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together whole milk, melted unsalted butter, and eggs until fully combined and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it evenly for uniform baking.
- Bake the Bread: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, ensuring easy slicing.
Notes
- Ensure not to overmix the batter to avoid a dense bread texture.
- Fresh herbs can be substituted with dried herbs; use one-third of the fresh amount if dried.
- Use sharp cheddar cheese for a more pronounced flavor.
- For a dairy-free version, substitute milk with plant-based milk and butter with oil or vegan butter.
- This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 220
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 65 mg
