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Herb and Cheese Quick Bread
This herb and cheese quick bread is an easy, flavorful loaf that's perfect for serving it alongside a meal or enjoying a slice on its own. Made without yeast, it comes together quickly and bakes up with a golden crust, a soft crumb, and plenty of cheesy, herby goodness.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian herbs, or a mix like thyme, oregano, and basil
- 1/2 teaspoon fresh rosemary, finely chopped (or substitute dried)
- 1/4 cup olive oil, or melted butter
- 1 cup (240 ml) whole milk
- 2 large eggs
- 1 cup (100g) shredded cheese, Cheddar, Gruyère, or a mix
- 2 tablespoons grated Parmesan cheese
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Instructions
- Preheat oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder, rosemary, and dried herbs.
- In a separate bowl, whisk together the olive oil, milk, and eggs until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to over-mix.
- Fold in the shredded cheese and Parmesan gently. Save a small handful of the shredded cheese for sprinkling over the top if you like.
- Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a little extra cheese on top for a golden crust.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Use any mix of herbs and cheeses you like to customize this recipe to suit your tastes.
- Store in an airtight container at room temperature up to 2 days.
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