Herb and Cheese Bread (A Quick Bread)

Why I love this recipe (and you will, too!)

1. Like my Sausage Bread and Texas Toast recipes, This no-yeast bread is also perfect for novice bakers and pairs wonderfully with soups, salads, or simply a pat of butter.
2. This Herb and Cheese Bread combines the sharpness of extra-sharp cheddar with the freshness of parsley, rosemary, and thyme, creating a harmonious blend of flavors.
3. The use of cold butter and buttermilk ensures a moist, tender crumb without the need for yeast or lengthy rising times. It’s an excellent addition to any meal and a fantastic way to impress family and friends with minimal effort.

Ingredient notes and substitutions

• 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 is cut into the dry ingredients, similar to making biscuits, contributing to a flaky texture.
• 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.

Complete measurements are below in the recipe card.

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. 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: Add 6 tablespoons of diced cold unsalted butter to the dry mixture. Using your fingers or a fork, work the butter into the flour until the mixture resembles coarse crumbs.

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.

Serving and menu suggestions

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

Serve it alongside hearty soups like Corn and Crab Bisque or creamy Irish Potato Soup, or pair it with Broccoli, Cauliflower, Cranberry Salad, or Cranberry Pecan Chicken Salad for a light meal.

It’s also excellent toasted for breakfast or as a savory snack with a smear of butter or cream cheese.

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.
• Garlic infusion: Incorporate 2 cloves of minced 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.

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 quick bread recipes

Quick breads are made without yeast, relying instead on baking powder or baking soda for leavening. This makes them fast and easy to prepare, as they don’t require rising or proofing time.

⭐ ⭐ ⭐⭐⭐ Did you make this recipe? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.

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