Why You’ll Love This Recipe

Quick & Easy: No need to knead the dough or wait for it to rise.
Versatile: Great as a side dish, snack, or base for a savory sandwich.
Flavorful: Packed with fresh herbs and cheese for a satisfying, aromatic loaf.
Perfect for Busy Days: Simple ingredients and minimal effort required.

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
1 cup whole milk
1/4 cup unsalted butter, melted
2 large eggs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add Cheese and Herbs: Stir in the shredded cheddar, parsley, thyme, and rosemary until evenly distributed.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, and eggs until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix.
Bake: Pour the batter into the prepared loaf pan. Spread it evenly and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

This recipe makes 8 servings and takes about 1 hour to prepare and bake.

Variations & Tips

Cheese Variety: Swap the cheddar for Gruyere or feta for a unique flavor.
Herb Substitutes: Dill and chives are great alternatives for rosemary and thyme.
Spicy Kick: Add red pepper flakes or finely chopped jalapeños for heat.
Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Reheat slices in the oven for 5-7 minutes to warm them up.

FAQs

Can I make this bread in advance?

Yes, you can prepare it ahead of time and store it at room temperature for a few days.

Can I freeze this bread?

Yes, freeze it in an airtight bag or container for up to 3 months. Reheat in the oven when ready to serve.

What other cheeses work well for this recipe?

Gruyere, mozzarella, or a blend of different cheeses can be used for variety.

Conclusion

Herb & Cheese Quick Bread is the perfect blend of savory, cheesy goodness and fragrant herbs. It’s an easy and versatile bread that works well with so many meals. Whether you’re serving it alongside soup, using it for sandwiches, or just enjoying it warm with a bit of butter, this quick bread will become a family favorite.

Herb & Cheese Quick Bread

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Herb & Cheese Quick Bread is an easy, no-knead, flavorful loaf packed with fragrant herbs and gooey cheese. Ready in about an hour, this savory bread is perfect for serving with soup, enjoying as a snack, or making a delicious sandwich base.

Author: Amy
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Bread, Snack, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add Cheese and Herbs:
- Stir in the shredded cheddar, parsley, thyme, and rosemary until evenly distributed.
Mix Wet Ingredients:
- In a separate bowl, whisk together the milk, melted butter, and eggs until well combined.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix.
Bake:
- Pour the batter into the prepared loaf pan, spread evenly, and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool:
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.