Herb Cheese Quick Bread (Print)

Savor cheesy, herby bread that bakes fast and pairs perfectly with soup, salad, or breakfast spreads.

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 tablespoon baking powder
04 - 1 teaspoon salt

→ Cheese and Herbs

05 - 1 cup shredded cheddar cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh thyme
08 - 1 tablespoon chopped fresh rosemary

→ Wet Ingredients

09 - 1 cup whole milk
10 - 1/4 cup unsalted butter, melted
11 - 2 large eggs

# Instructions:

01 - Preheat oven to 350°F and grease a 9x5-inch loaf pan.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
03 - Stir in shredded cheddar cheese, parsley, thyme, and rosemary to evenly distribute throughout the flour mixture.
04 - In a separate bowl, whisk the whole milk, melted unsalted butter, and eggs until fully blended.
05 - Pour the wet ingredients into the dry ingredients and gently stir until just combined, avoiding overmixing.
06 - Transfer the batter to the prepared loaf pan and smooth the surface for even baking.
07 - Bake for 45 to 50 minutes, or until the top is a deep golden brown and a toothpick inserted into the center emerges clean.
08 - Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

# Pro Tips:

01 -
  • Comes together in under an hour
  • No kneading or rising required
  • Uses simple ingredients that are easy to find
  • Perfect for serving with soup salad or as a breakfast treat
  • Endlessly customizable with your favorite herbs and cheeses
02 -
  • High in protein and calcium
  • Excellent for meal prepping and freezing
  • The blend of herbs fills your kitchen with an inviting aroma
03 -
  • Always use fresh baking powder for the best possible rise
  • Whisk the eggs and milk until completely smooth for an even crumb
  • Let the bread cool fully before slicing to avoid crumbling
  • One trick I always rely on is dusting the cheese with a little of the dry flour mixture before adding to the bowl so the cheese does not sink while baking
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