Herb Cheese Quick Bread

Herb and Cheese Quick Bread is my all season solution when I need something savory and homemade without much fuss. This recipe skips the yeast and waits you only need a few fresh herbs and good cheddar to turn out a golden loaf perfect for brunch or an easy soup side.

The first time I tried this bread was when I had an overload of fresh herbs on my windowsill. Since then it has rescued me countless times when I wanted to impress but had almost no time.

Ingredients

• All purpose flour: creates the classic quick bread structure so choose unbleached flour for better flavor
• Sugar: enhances the natural flavors of cheese and herbs
• Baking powder: gives a fluffy lift look for aluminum free if possible
• Salt: balances and brightens the overall profile
• Shredded cheddar cheese: brings rich savoriness use a sharp variety for more bite best freshly shredded
• Chopped fresh parsley: adds clean freshness flat leaf type packs more flavor than curly
• Chopped fresh thyme: gives mellow earthiness strip it from woody stems for tenderness
• Chopped fresh rosemary: infuses intense aroma go for the freshest sprigs you can find
• Whole milk: combines dry and wet without heaviness full fat gives best texture
• Unsalted butter: adds richness and moisture melt gently for better blending
• Large eggs: bind everything together always start with room temp for even mixing

Step-by-Step Instructions

Preheat the Oven:

Get your oven ready at 350 degrees Fahrenheit and generously grease a nine by five inch loaf pan so the bread doesn’t stick later

Mix Dry Ingredients:

In a big mixing bowl whisk together the flour sugar baking powder and salt until evenly incorporated this prevents clumps and ensures even rise

Add Cheese and Herbs:

Toss in the shredded cheddar plus parsley thyme and rosemary then stir their flavors all through making sure there are no big cheese pockets

Mix Wet Ingredients:

In a smaller bowl combine the milk melted butter and eggs then whisk until completely smooth and uniform this gives a consistent crumb

Combine Wet and Dry Ingredients:

Pour wet mixture into the dry mixture and fold gently just until you see no flour streaks take care not to overmix or your bread might turn out tough

Bake:

Spoon the thick batter into your prepared loaf pan smooth the top evenly tap it gently to settle then bake forty five to fifty minutes until deep golden and a toothpick in the center comes out with just a few crumbs attached

Cool:

Let the bread sit in its pan ten minutes before turning out onto a wire rack this helps it set and prevents it from crumbling while slicing

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My favorite part of this bread is the aroma from fresh rosemary that fills the kitchen it reminds me of baking with my grandmother who believed every savory loaf needed a good handful of garden herbs

Storage Tips

Let bread cool completely before you wrap it in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to three days and up to a week in the refrigerator. For longer storage slice and freeze each piece between parchment squares pop straight into the toaster when ready to enjoy.

Ingredient Substitutions

Feel free to get creative with this recipe. You can swap cheddar for Swiss or try pepper jack for a little zip. No fresh herbs on hand used dried but reduce by a third since dried flavors are more concentrated. Non dairy milk and vegan butter also work in a pinch though the loaf will be a bit less rich.

Serving Suggestions

Serve this bread warm with softened butter alongside soup or salad. It pairs especially well with tomato soup or chili. Try topping a slice with smoked salmon and a dollop of crème fraîche for a brunch upgrade or cube the leftovers and toast for herby croutons in salad.

Quick History Bite

Quick breads gained popularity in the early 1900s when baking powder and baking soda became widely available making homemade bread easier and faster. This particular style echoes rustic Mediterranean loaves enhanced with local cheeses and herbs.

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This loaf is reliable whether you are making it last minute for guests or slicing leftovers for a cozy breakfast. Each slice tastes like a small celebration of homemade comfort—and that herb scent will always remind me of happy times around the family table.

Frequently Asked Questions

→ Can I use different cheeses?

Yes, try swapping cheddar with mozzarella, gouda, or a favorite melting cheese for unique flavors.

→ How do I keep the bread moist?

Avoid overmixing and keep an eye on bake time. Let the loaf cool slightly before slicing for best texture.

→ Can I substitute dried herbs?

Dried herbs can replace fresh ones. Use one-third the amount, as dried herbs are more concentrated.

→ How should I store leftovers?

Wrap cooled bread tightly and store at room temperature for up to two days or refrigerate for longer freshness.

→ Is this bread freezer-friendly?

Yes, slice and wrap portions, then freeze for up to two months. Thaw and reheat before serving.