Herb & Cheese Quick Bread

This herby cheese quick bread has become my weekend baking ritual whenever I want something homemade without the fuss of yeast or long rising times. The combination of fresh herbs and sharp cheddar creates an aromatic loaf that pairs perfectly with soups, salads, or simply enjoyed warm with a smear of butter.

I first developed this recipe during a rainy spring weekend when I was craving something hearty but didn't want to wait for traditional bread to rise. My family devoured the entire loaf before dinner, and now it's requested whenever we have guests coming over.

Ingredients

• All purpose flour: Forms the foundation of this quick bread giving it structure while remaining tender
• Sugar: Balances the savory elements and helps with browning
• Baking powder: Ensures a proper rise without needing yeast
• Salt: Enhances all the flavors especially the cheese
• Shredded cheddar cheese: Use a sharp variety for the best flavor profile
• Fresh parsley: Adds brightness and color to the loaf
• Fresh thyme: Contributes earthy notes that complement the cheese beautifully
• Fresh rosemary: Provides a distinctive piney aroma that elevates the entire loaf
• Whole milk: Adds richness and moisture use full fat for best results
• Unsalted butter: Creates tenderness and allows you to control salt content
• Large eggs: Bind everything together while adding structure

Step-by-Step Instructions

Prepare Your Equipment:

Begin by preheating your oven to 350°F and thoroughly greasing your loaf pan. I recommend using butter for greasing as it adds a subtle flavor to the crust of your bread. Make sure to get into all corners of the pan to prevent sticking.

Mix Dry Ingredients:

In a spacious mixing bowl whisk together your flour sugar baking powder and salt. Take your time to ensure these ingredients are evenly distributed as this creates consistency throughout your loaf. The baking powder needs to be dispersed evenly for a uniform rise.

Add Flavor Elements:

Gently fold in your shredded cheddar and fresh herbs to the dry mixture. Use your fingers to break apart any clumps of cheese to ensure even distribution throughout the batter. The herbs should be freshly chopped for maximum aroma and flavor impact.

Combine Wet Ingredients:

In a separate bowl whisk together your milk melted butter and eggs until they form a smooth homogeneous mixture. The butter should be melted but not hot when combined with the cold milk and eggs to prevent curdling or cooking the eggs.

Create The Batter:

Pour your wet ingredient mixture into the bowl with your dry ingredients and stir gently until just combined. The key here is minimal mixing only until no dry flour remains visible. Overmixing develops gluten making your bread tough rather than tender.

Fill The Pan:

Transfer your batter to the prepared loaf pan carefully spreading it to fill all corners evenly. Use a spatula to smooth the top which ensures even baking and an attractive finished loaf. Tap the pan gently on the counter to release any large air bubbles.

Bake To Perfection:

Place your loaf in the preheated oven and bake for 45 to 50 minutes. The bread is done when the top turns a beautiful golden brown and a toothpick inserted into the center comes out clean without any wet batter clinging to it.

Cool Properly:

Allow your bread to rest in the pan for 10 minutes after removing from the oven. This initial cooling period prevents the loaf from breaking when removed from the pan. Then transfer to a wire rack to cool completely allowing air to circulate around the entire loaf.

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The fresh herbs really make this bread special. I grow thyme rosemary and parsley in my kitchen windowsill specifically for this recipe. There's something incredibly satisfying about snipping herbs I've grown myself and incorporating them into this bread. My daughter has started helping me tend to our "bread herbs," making it a small family tradition.

Make It Your Own

This quick bread recipe welcomes customization based on what you have available. Try swapping cheddar for Gruyère or Parmesan for a different flavor profile. Mediterranean herbs like oregano and basil work beautifully in summer, while sage creates a perfect autumn variation. The basic formula remains the same, allowing endless seasonal adaptations.

Storage Solutions

To maintain freshness, store completely cooled bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap individual slices tightly in plastic wrap and place in a freezer bag. Frozen slices can be toasted directly from frozen, making breakfast or quick sides incredibly convenient. Avoid refrigerating this bread as it accelerates staling.

Serving Suggestions

This herb and cheese bread truly shines when served alongside homemade soups particularly tomato or vegetable varieties. For an elegant appetizer, slice thinly and toast until crisp, then top with a spread of goat cheese and a drizzle of honey. I often serve it as part of a cheese board where its herby profile complements various cheeses and olives beautifully.

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Baking is more than just following instructions—it's about creating moments and memories around food that nourish both body and soul. This simple quick bread has become part of my family's story, and I hope it becomes part of yours too.

Frequently Asked Questions

→ Can I use dried herbs instead of fresh ones?

Yes, dried herbs can be used, but reduce the amount to about one-third as dried herbs have a more concentrated flavor.

→ Can I use a different type of cheese?

Absolutely! Cheddar works well, but you can try mozzarella, gouda, or parmesan for different flavors.

→ How do I ensure my bread stays moist?

Avoid overmixing the batter and baking for too long. Use a toothpick to check readiness after 45 minutes of baking.

→ Can I freeze this bread?

Yes, once fully cooled, wrap it tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months.

→ How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.