Herb & Cheese Quick Bread

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I’m always on the lookout for savory baked goods that don’t require a ton of fuss—no yeast, no proofing, just a bowl, a spoon, and a craving for comfort. That’s exactly how this Herb & Cheese Quick Bread came to be a staple in my kitchen. It’s the kind of recipe that fills your home with a buttery, herby aroma that makes everyone wander into the kitchen asking, “What smells so good?”

This loaf is tender and moist, with golden crispy edges and little pockets of melted cheese throughout. The herbs—fresh or dried—add a punch of earthy fragrance, and the quick prep time makes it the perfect companion to soups, salads, or even a lazy Sunday breakfast. I often bake it when I have leftover cheese or herbs lying around, and it never disappoints.

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Why You’ll Love This Herb & Cheese Quick Bread

It’s fast. It’s flavorful. And it’s fantastically forgiving. You don’t need a mixer, and you don’t need to be precise to get a delicious result. The crumb is rich but not heavy, thanks to a splash of buttermilk, and the crust is beautifully golden. Whether you serve it warm with a pat of butter or slice it cold the next day for a sandwich base, this bread holds up. It’s also a great way to impress guests with minimal effort—because nothing beats the smell (and taste) of freshly baked savory bread.

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What Kind of Cheese and Herbs Work Best in Herb & Cheese Quick Bread?

When it comes to cheese, I’ve learned that bold flavors make all the difference. Sharp cheddar is my go-to because it melts well and adds just the right bite. But if you’re feeling adventurous, Gruyère, feta, or even a smoked gouda can completely change the personality of the loaf. The key is to use something that adds character.

For herbs, I love fresh chives, thyme, or rosemary—but I’ve also used dried Italian seasoning in a pinch and still ended up with a flavorful bread. Just remember: fresh herbs bring brightness, while dried herbs bring depth. You can mix and match depending on what you have.

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Options for Substitutions

• Cheese: Swap cheddar for mozzarella for a milder flavor, or use pepper jack for a little kick.
• Buttermilk: No buttermilk? Mix whole milk with a tablespoon of vinegar or lemon juice and let it sit for 5–10 minutes.
• Flour: You can use whole wheat flour for a nuttier loaf—just replace half of the all-purpose flour to keep the texture light.
• Butter: Olive oil is a great substitute for melted butter if you want a slightly different flavor profile.
• Add-ins: Add chopped sun-dried tomatoes, caramelized onions, or even olives to customize the loaf.

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Ingredients for Herb & Cheese Quick Bread

• All-purpose flour: This forms the base of the bread, giving it structure and a tender crumb.
• Baking powder: Essential for rise—since this is a quick bread, there’s no yeast involved.
• Salt: Enhances the flavor of the cheese and herbs.
• Black pepper: Adds a subtle, savory warmth.
• Sharp cheddar cheese: Brings richness and pockets of melty goodness throughout the loaf.
• Fresh herbs (like chives, parsley, or thyme): They brighten the flavor and give the bread a fresh, earthy aroma.
• Buttermilk: Adds moisture and a slight tang that balances the richness of the cheese.
• Egg: Helps bind the ingredients and adds a bit of structure.
• Melted butter: Gives the loaf richness and a beautifully browned crust.

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Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until everything is evenly combined.

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Step 3: Add the Cheese and Herbs

Fold in the shredded sharp cheddar cheese and your chopped fresh herbs. Coating the cheese in flour helps it stay evenly distributed in the batter instead of sinking.

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Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth and fully incorporated.

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Step 5: Mix Wet Into Dry

Pour the wet mixture into the bowl of dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix—the batter should be slightly lumpy.

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Step 6: Transfer and Bake

Spoon the batter into the prepared loaf pan, smoothing out the top. You can sprinkle a bit of extra cheese or herbs on top for a more golden, flavorful crust. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

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Step 7: Cool Before Slicing

Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack. Cool for another 20–30 minutes before slicing so it sets properly.

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How Long to Cook Herb & Cheese Quick Bread

This bread typically takes 45 to 50 minutes to bake in a 350°F (175°C) oven. Start checking at the 45-minute mark by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready. The top should be golden brown and slightly crisp to the touch. Let it rest in the pan for 10 minutes before transferring to a wire rack to cool.

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Tips for Perfect Herb & Cheese Quick Bread

• Use room temperature ingredients: This helps everything mix more evenly and results in a better crumb texture.
• Don’t overmix the batter: Overworking the flour can make the bread dense. Stir just until no dry patches remain.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can affect melting and texture.
• Customize the herbs: Try rosemary for depth, dill for brightness, or a combination for complexity.
• Let it cool before slicing: Cutting into it too early can lead to a gummy texture—give it time to set.

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Watch Out for These Mistakes While Cooking

• Using cold melted butter: If the butter is too cool, it can solidify when mixed with the buttermilk and egg, causing uneven distribution.
• Overmixing the batter: It’s tempting to keep stirring, but stop once the ingredients are just combined to avoid a tough, dry loaf.
• Skipping the cheese prep: Toss shredded cheese in a little flour before adding—it helps suspend it evenly throughout the batter.
• Using the wrong pan size: A pan that’s too small may cause overflow, while one that’s too large will dry the bread out.
• Cutting it too soon: The steam inside needs time to settle. Slicing too early can make the interior gummy.

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What to Serve With Herb & Cheese Quick Bread?

Creamy Soups

Perfect with tomato basil, broccoli cheddar, or potato leek soup.

Fresh Salads

Try it with arugula, beet and goat cheese, or a classic Caesar.

Scrambled Eggs or Omelets

Ideal for brunch—slice and toast the bread for a hearty side.

Stews and Chilis

This bread is great for dunking into thick, flavorful stews or spicy chili.

Pasta Dishes

Serve alongside creamy Alfredo, Bolognese, or pesto pasta.

Herb Butter or Compound Butter

Elevate each bite with a slather of flavored butter—think garlic, honey, or sun-dried tomato.

Make It a Sandwich

Use it as the base for a grilled cheese, turkey melt, or even a breakfast sandwich.

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Storage Instructions

Once fully cooled, wrap the Herb & Cheese Quick Bread tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to 2 days, or you can refrigerate it for up to 5 days. To reheat, toast slices in a skillet or oven to bring back that fresh-baked texture.

For longer storage, slice the loaf, wrap individual pieces, and freeze them. They’ll last up to 3 months in the freezer. Just thaw at room temperature or warm them in the oven straight from frozen.

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Estimated Nutrition

These values are per slice, assuming the loaf is cut into 10 pieces:

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 45mg
• Sodium: 360mg
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 2g
• Protein: 7g
• Serving Size: 1 slice

These are estimates and will vary slightly depending on specific ingredients used.

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Frequently Asked Questions

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready. The top should be golden and slightly firm.

Can I use dried herbs instead of fresh?

Absolutely. Use about 1/3 of the amount you’d use for fresh herbs. Dried thyme, oregano, or Italian seasoning blends work beautifully.

What kind of cheese melts best in this recipe?

Sharp cheddar is a reliable favorite, but Gruyère, fontina, or Monterey Jack also melt well and bring different flavor profiles.

Can I make this bread gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for proper structure.

How should I store leftovers?

Wrap tightly and keep at room temperature for 2 days, or refrigerate for up to 5. You can also freeze individual slices for longer storage.

Can I add extras like bacon or jalapeños?

Definitely! Fold in cooked, crumbled bacon, chopped jalapeños, or even caramelized onions for extra flavor.

What happens if I overmix the batter?

Overmixing activates the gluten in the flour, making the bread dense and chewy instead of light and tender. Stir just until everything is combined.

Can I make muffins instead of a loaf?

Yes! Divide the batter into a greased muffin tin and bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick comes out clean.

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Conclusion

This Herb & Cheese Quick Bread is the ultimate answer to last-minute cravings and simple comfort. It’s unfussy, deeply satisfying, and endlessly adaptable to whatever you have on hand. Whether served warm with soup or toasted for breakfast the next day, this loaf never fails to deliver big flavor with minimal effort. Keep it in your back pocket for busy weeknights or lazy weekends—you’ll be glad you did.

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