Herb and Cheese Quick Bread Recipe (Easy Savory Cheddar Loaf)

Herb and Cheese Quick Bread is a savory no-yeast bread made with baking powder and baking soda. This easy cheddar herb loaf is packed with fresh herbs, sharp cheese, and buttermilk for a tender, moist crumb and can be served for breakfast, lunch, dinner, or alongside soups and salads.

I've made this herb and cheese bread multiple times now, and one thing I consistently notice is that freshly grated butter and well-greased pans make a huge difference in both texture and easy release.

Also, if you have one, use a light-colored loaf pan for more even baking. Dark pans absorb more heat and can brown the bottom and sides of this cheesy herb bread too quickly before the center finishes baking. When I switched to a lighter-colored loaf pan, the bread baked much more evenly with a perfectly golden crust.

Why you'll love this Herb and Cheese Quick Bread

1. This savory quick bread, like my sweet potato bread, is easy to make with no yeast, no rising time, and simple pantry ingredients.
2. The combination of sharp cheddar cheese, rosemary, parsley, thyme, and buttermilk creates a moist, tender loaf packed with flavor.
3. It's incredibly versatile. Serve it warm with butter for breakfast, alongside soup or salad for lunch, or with dinner with a pat of my garlic herb butter instead of rolls or biscuits.
4. I recently re-tested this recipe using fresh rosemary and parsley with dried thyme and basil, and the flavor was even better than I remembered.
5. Toasted slices make amazing tea sandwiches spread with goat cheese or Boursin and fig jam.

Ingredient notes and substitutions

Complete measurements are below in the recipe card.

• Flour: All-purpose flour provides the structure for this bread.
• Leavening Agents: Baking powder and baking soda give the bread its rise.
• Salt and Sugar: Enhance flavor and balance the savory elements.
• Butter: Cold unsalted butter creates a tender, biscuit-like crumb. Instead of cubing it, I like to grate the butter directly into the flour mixture with a box grater. It's faster, easier, and distributes the butter more evenly.
• Cheese: Extra-sharp cheddar adds a robust flavor. Feel free to substitute with sharp cheddar, Gouda, or Monterey Jack.
• Herbs: Fresh parsley, rosemary, and thyme offer vibrant herbal notes. If using dried herbs, reduce the quantities: 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and a heaped tablespoon of dried parsley.
• Buttermilk: Provides acidity and moisture. If you don’t have buttermilk, create a substitute by adding 1 tablespoon of white or apple cider vinegar to a measuring cup, then filling with whole or 2% milk to reach 1 cup. Stir gently and let sit for 5-10 minutes before using.
• Eggs: Bind the ingredients and add richness.

Recipe variations

• Spicy kick: Add 1-2 teaspoons of finely chopped jalapeños or a pinch of red pepper flakes to the batter for a spicy version, or substitute pepper jack cheese for the cheddar.
• Garlic infusion: Incorporate 2 cloves of finely minced or grated garlic into the wet ingredients for a garlic-herb flavor.
• Italian Cheese: Experiment with other cheeses, like an Italian blend, to create a unique flavor profile.
• More Cheese: Add even more cheesy goodness. Quarter two mozzarella sticks lengthwise, then arrange the pieces on top of the batter before baking.

How to make this recipe for Herb and Cheese Bread

1. Prepare the pan and oven: Grease a 9×5-inch loaf pan with butter or baking spray. Because of the melted cheese, this savory quick bread can stick to the pan. Be generous with baking spray or butter, or line the pan with parchment paper for easy removal. Preheat your oven to 350°F.
2. Mix dry ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons granulated sugar.

3. Incorporate butter: Grate the cold butter directly into the flour mixture using a box grater, then gently toss it with the flour until the mixture resembles coarse crumbs. If preferred, you can also cut the butter into small cubes.

4. Add cheese and herbs: Set aside a small handful of the 1½ cups of shredded extra-sharp cheddar cheese for topping. Stir the remaining cheese, ¼ cups of finely chopped parsley, 1 tablespoon of finely chopped rosemary, and 1 tablespoon of finely chopped thyme into the flour mixture until evenly distributed.

5. Combine wet ingredients: In a separate bowl, whisk together 1 cup of cold buttermilk and 2 large eggs until combined.

6. Form the batter: Pour the wet ingredients over the dry mixture. Stir gently until just combined, ensuring no dry flour pockets remain. The batter will be thick and slightly chunky; avoid overmixing to prevent a dense loaf.

7. Transfer to pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved cheddar cheese and a pinch of flaky sea salt (if desired) over the top.

8. Bake: Place the pan on the center rack of the preheated oven. Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Cool and serve: Allow the bread to cool in the pan on a wire rack for 15 minutes. Then, remove it from the pan and let it cool slightly before slicing. This bread is best enjoyed warm.

Delicious ways to serve this savory herb and cheese bread

This Herb and Cheese Bread is a delightful companion to a variety of dishes.

• As part of a holiday brunch spread with garlic herb butter
• Toasted and slathered with butter for breakfast
• Thinly sliced for tea sandwiches with goat cheese or Boursin and fig jam
• Served with chicken chili, potato soup, or pork stew
• Alongside shrimp cobb salad for lunch
• With garlic butter noodles with shrimp instead of garlic bread
• Warmed and served with scrambled eggs or crustless quiche

How to store and reheat leftovers

• Storage: Place leftover bread in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to a week.
• Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
• Reheating: Thaw frozen slices at room temperature or in a toaster oven. To reheat, toast slices in a toaster or warm them in a preheated oven at 350°F for about 10 minutes.

Recipe FAQs

More savory bread and brunch recipes

If you need more quick bread or savory quick bread recipes, here is a link to all of my bread recipes.

Join the Conversation

Did you make this herb and cheese quick bread? I’d love to hear how you served it! Whether you paired it with soup, toasted it for breakfast, or turned it into tea sandwiches with goat cheese or Boursin, leave a comment and star rating below. Your tips and feedback help other readers, too!

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