Description
This Herb & Cheese Quick Bread is a savory, moist loaf packed with melted cheese and fresh herbs. Perfect for a quick snack or a flavorful side, this easy-to-make bread combines a tender crumb with rich cheesy goodness and aromatic herbs, baked to golden perfection in under an hour.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon garlic powder (optional)
Wet Ingredients
- 2 large eggs
- 1 cup milk
- ½ cup melted butter
Add-ins
- 1½ cups shredded cheese (cheddar, mozzarella, Gruyère, or mix)
- 2 tablespoons chopped fresh herbs (thyme, parsley, or chives)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, sugar, and garlic powder if using. This ensures the leavening agent and seasoning are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the milk and melted butter, mixing until combined to create a smooth wet mixture.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Add Cheese and Herbs: Fold in the shredded cheese and chopped fresh herbs carefully, distributing them throughout the batter without overworking it.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly.
- Bake: Bake in the preheated oven for 45 to 55 minutes, or until the bread is golden on top and a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes, then remove it and place it on a wire rack to cool completely.
- Serve: Slice and enjoy the bread warm or at room temperature as a snack or alongside your meal.
Notes
- Use a mix of cheeses like cheddar and Gruyère for a more complex flavor.
- Fresh herbs add brightness but dried herbs can be substituted if necessary—use about 1 tablespoon dried.
- Don’t overmix the batter to avoid a tough bread texture.
- The bread can be stored wrapped tightly in plastic wrap for up to 3 days or frozen for up to 1 month.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
