cheesy herb quick bread

Total Time: 1 hour 5 minutes
Active Prep Time: 10 minutes
Baking Time: 45-50 minutes
Cooling Time: 10 minutes minimum
Difficulty: Easy
Intensity: Low Effort, High Reward

There’s nothing quite like the smell of fresh bread wafting from your kitchen. But for many, the process of working with yeast—the proofing, the kneading, the waiting—feels like a daunting, time-consuming task. Enter the hero of a busy day: the quick bread.

This Cheesy Herb Quick Bread is your golden ticket to warm, savory, homemade bread in about an hour, start to finish. No yeast means no rising time. It’s a straightforward, mix-and-bake recipe that leverages the power of baking powder for its beautiful rise. Studded with sharp cheddar cheese and fragrant fresh herbs, this bread is dense yet tender, with a glorious, crispy, buttery crust. It’s the perfect companion to a bowl of soup, the star of a cheeseboard, or simply a delicious treat slathered with butter all on its own.

The Soul of a Quick Bread

What makes this a “quick” bread? Unlike traditional loaves that rely on biological leaveners like yeast, quick breads use chemical leaveners—baking powder and/or baking soda. When these ingredients get wet, they immediately produce carbon dioxide bubbles, which are trapped in the dough, causing it to rise the moment it hits the heat of the oven. This chemical reaction is fast and powerful, eliminating the need for hours of proofing. The result is a denser, more cake-like crumb that is incredibly satisfying and packed with flavor.

A Note on Ingredients & Customization

The beauty of this recipe is its flexibility. Here’s a breakdown of the key players and potential swaps:

• Flour: All-purpose flour provides the perfect structure. For a slightly heartier texture, you can substitute up to half with whole wheat flour.

• Leaveners: We use both baking powder and baking soda. The double action ensures a robust and reliable rise. Make sure they are fresh for the best results!

• The Cheese: Sharp cheddar offers a fantastic flavor punch. However, you can use Gruyère for a nuttier taste, Monterey Jack for a milder melt, or even a pepper jack for a little spice. Pre-shredded bagged cheese works in a pinch, but block cheese you grate yourself will melt and integrate much better, as it doesn’t contain anti-caking agents.

• The Herbs: Fresh herbs are highly recommended here for their bright, aromatic quality. Dried herbs can be used in a pinch, but use only one-third of the amount (so about 1 teaspoon each of dried dill and parsley), as their flavor is more concentrated.

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Cheesy Herb Quick Bread Recipe

Yields: 1 standard loaf (about 8-10 slices)
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Cool Time: 10 minutes

Ingredients

• 2 cups (250g) all-purpose flour, spooned and leveled

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• ½ teaspoon garlic powder

• ¼ teaspoon black pepper

• 1 large egg, at room temperature

• 1 cup (240ml) buttermilk, at room temperature

• ¼ cup (60ml) olive oil or melted unsalted butter, plus more for pan

• 1 ½ cups (150g) shredded sharp cheddar cheese, divided

• 2 tablespoons fresh dill, finely chopped

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon fresh chives, finely chopped

Equipment

• 9×5 inch loaf pan

• Parchment paper (optional, for easy removal)

• Large mixing bowl

• Whisk

• Spatula

• Cooling rack

Instructions

1. Prepare the Oven and Pan:
Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan thoroughly with butter, olive oil, or non-stick spray. For foolproof removal, you can line it with a sling of parchment paper, leaving an overhang on the two long sides.

2. Combine the Dry Ingredients:
In the large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper. Whisking ensures the leaveners and salt are evenly distributed, which is crucial for an even rise and consistent flavor.

3. Combine the Wet Ingredients:
In a separate medium bowl or a large liquid measuring cup, whisk the egg until uniform. Then, whisk in the buttermilk and the ¼ cup of olive oil (or melted butter) until the mixture is well combined.

Chef’s Tip: *If you don’t have buttermilk, you can make a quick substitute. Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then fill the rest with whole milk. Let it sit for 5-10 minutes until it curdles slightly.*

4. Mix the Batter:
Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Using a spatula, gently fold the ingredients together. Stop when there are still a few streaks of flour visible. It is vital not to overmix at this stage. Overmixing develops the gluten in the flour, leading to a tough, dense bread.

5. Add the Cheese and Herbs:
Just before the batter is fully combined, add 1 ¼ cups of the shredded cheese and all of the fresh herbs (dill, parsley, and chives). Continue folding gently until just incorporated and no dry flour remains. The batter will be thick and shaggy—this is perfect!

6. Bake to Perfection:
Scrape the batter into your prepared loaf pan and use the spatula to spread it evenly into the corners. Sprinkle the remaining ¼ cup of cheese over the top. This will create a beautifully golden and cheesy crust.

Place the pan in the preheated oven and bake for 45-50 minutes. The bread is done when it is deep golden brown on top, and a toothpick or skewer inserted into the very center comes out clean or with a few moist crumbs attached.

7. Cool and Serve:
Once baked, remove the loaf from the oven and let it cool in the pan for exactly 10 minutes. This allows the structure to set. Then, run a knife around the edges and carefully transfer the loaf to a wire cooling rack to cool completely. I know it’s tempting, but cutting into the bread while it’s too hot will cause it to be gummy in the middle. Allow it to cool for at least another 20-30 minutes for the perfect slice.

Storage & Lasting Quality

This Cheesy Herb Quick Bread is best enjoyed the day it is made, when the crust is at its peak crispness.

• Counter: Store any leftover bread, tightly wrapped in plastic wrap or in an airtight container at room temperature, for up to 2 days.

• Freezer: For longer storage, this bread freezes beautifully. Wrap the completely cooled loaf (or individual slices) tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature and re-warm in a 350°F (175°C) oven for 10 minutes to refresh the crust.

Nutrition Information

(Disclaimer: The following nutrition information is an estimate provided by an online calculator. Values will vary based on ingredient brands and precise measurements.)

Serving Size: 1 slice (of 10)
Calories: 235
Total Fat: 12g

• Saturated Fat: 4.5g

• Trans Fat: 0g
  Cholesterol: 35mg
  Sodium: 480mg
  Total Carbohydrates: 23g

• Dietary Fiber: 1g

• Total Sugars: 1g
  Protein: 8g

This Cheesy Herb Quick Bread is more than just a recipe; it’s a promise of comfort and accomplishment without the fuss. So, preheat your oven and get ready to fill your home with an incredible aroma. Your new favorite bread is just an hour away.