Easy Herbed Quick Bread combines a delicious blend of herbs and spices with a super easy bread that you can have mixed and in the oven in short order!
Herbed Quick Bread
When most of us think of quick breads, we usually imagine sweet versions with add-ins like fruit or chocolate chips. Or maybe those that offer something sweet with a veggie twist, like Chocolate Zucchini Bread. But let’s not forget savory versions. They’re a wonderful way to make homemade bread without the fuss.
And that’s exactly the situation with this Easy Herbed Quick Bread. In a matter of minutes, you can have this bread mixed and in the oven. Then you’ve got homemade bread to complement tonight’s dinner. How great is that?
For the herbs in this bread, you can use most any combination you like or even try a spice blend for a shortcut. (Fresh or dried herbs and spices are both fine. Just remember to use less dried than you would fresh for a comparable flavor.) Actually, one of the best things about this bread is that versatility. And with a basic baking pantry, you will likely have everything you need to it any time.
This Herbed Quick Bread is wonderfully delicious all on its own, but you can add even more flavor with a compound butter. Just soften some butter, mix in some herbs or other seasonings, then shape and chill the butter until time to serve.
I most love this bread served warm with a little butter, but you can also enjoy it at room temperature. If you won’t eat all of it within a couple of days, I recommend storing it tightly wrapped in the refrigerator to extend its freshness. Then just warm servings of it in the microwave as needed.
Serve this savory quick bread with your dinner. Whether you’re serving soup, pasta, meat & 3, or most anything else, it’s easy to adjust the herbs and seasonings to complement your meal. Get creative and see what you can create!
Easy Herbed Quick Bread
Easy Herbed Quick Bread features a delicious blend of herbs and spices in a super easy bread.
Ingredients
- 3 cups (360g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons fennel or caraway seeds*
- 1/2 teaspoon dried rosemary*
- 1/2 teaspoon dried thyme*
- 1/2 teaspoon salt
- 1 large egg
- 1 cup (237ml) milk
- 1/3 cup (75g) unsalted butter, melted and slightly cooled
Instructions
- Preheat oven to 350°F. Grease a 9"x 5" loaf pan.
- Whisk together the flour, sugar, baking powder, seeds, spices, and salt. Make a well in the center.
- In a separate bowl, whisk together the egg, milk, and cooled butter. Add to the well in the flour mixture, and stir just until combined.
- Transfer the batter to the prepared pan. Bake 40-50 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for 10-15 minutes, and then transfer to a wire rack to continue cooling.
- Serve warm or at room temperature.
Notes
*Substitute your favorite spices or use a pre-made blend. Just use roughly the same total amount as the spices in this recipe.
For a simple compound butter, soften a few tablespoons of butter and combine with more herbs and spices. Wrap and refrigerate until ready to serve.
Recipe adapted from Taste of Home.
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15 Comments on “Easy Herbed Quick Bread”
Can I use oil instead of the butter?
Yes, you can substitute an equal amount by volume.
I made the herb bread this afternoon. I followed the recipe, including the process, exactly as written. The dough was very clumpy. The end product was more biscuit than bread. It looked nothing like the photo. The flavor was very good.
I double checked the recipe to determine whether I had omitted some liquid. I hadn’t. Suggestions?
I’m sorry you had troubles, Lorna! I’d start by looking at the most common issues. Is it possible you over-measured your flour by scooping down into the container? (Take a look at How to Measure Flour if you need a refresher.) Also, it’s good to check your oven’s temperature accuracy, the freshness of your ingredients (especially the baking powder), and the type of pan you used.
Hi! Can I use whole wheat flour for this recipe ?Â
Yes, I think that would be fine.
I made this today and did add my own herbs and spices. Had to mix in KA but it came out really good. 50 minutes at 350. Really good! Used onion powder, garlic powder, a little Chicago Steak seasoning, rosemary and Italian seasoning.
I’m so glad you enjoyed the bread, Teresa! Your seasoning blend sounds really good!
This bread is delicious…..I used oil instead of butter and added 1/2 tsp of garlic powder. It has the consistency of bread, a thick dough. I used my fingers to level out the dough in the pan. I cooked it for 50 minutes…..the top was somewhat crusty…..which I like. Now I need to make some homemade soup ……and most likely another bread. Will  make an egg salad or tuna sandwich using this bread…..even a cuke/tomato sandwich!Â
I’m so glad you enjoyed the bread, Laurie! I love how versatile it is!
This will be my second time baking this bread. Excellent recipe when I want a savoury bread but started dinner prep too late to use the bread machine lol.
I’m so glad you like the bread, Carly! I love how versatile it is.
This looks incredible and I’m planning to make it tomorrow evening! Quick question — is 1 tablespoon of baking soda correct? Or should it be 1 teaspoon? Thanks!
It’s correct as written. Hope you enjoy it!
I have made this bread and it is baking right now. I have used all fresh ingredients (omitted the rosemary as I don’t like it) and mine too was very dry and “clumpy.” I’m hoping it comes out well!