Irresistible Herb & Cheese Quick Bread Recipe You'll Crave

Oh my gosh, you have to try this herb & cheese quick bread – it's my go-to when I need something warm, savory, and ridiculously easy. No yeast, no waiting around for dough to rise, just mix, pour, and bake! I discovered this recipe during one of those "I need bread NOW" moments, and it's been a lifesaver ever since. The cheddar melts into little pockets of gooey goodness, while the fresh herbs (trust me, use fresh if you can) make your whole kitchen smell amazing.

What I love most is how forgiving this herb & cheese quick bread is. Overmix a little? Still turns out great. Forget to measure the cheese precisely? No problem. It's the kind of recipe that feels fancy but takes less effort than ordering takeout. Perfect for last-minute guests, soup nights, or just when you need a little carb comfort. And that golden, buttery crust? Absolute perfection.

Why You’ll Love This Herb & Cheese Quick Bread

This isn’t just any bread—it’s the kind of recipe you’ll make again and again because it’s so darn easy and delicious. Here’s why it’s a winner:

• No yeast, no waiting: Skip the fuss of proofing and rising—this bread comes together in minutes.
• Quick prep, even quicker bake: From bowl to oven in under 15 minutes, and it’s golden and ready in less than an hour.
• Flavor bomb: Melty cheddar and fresh herbs create a savory, aromatic loaf that beats store-bought any day.
• Versatile superstar: Perfect with soup, as a side for pasta, or just sliced warm with butter (my personal favorite).

Seriously, once you try it, you’ll wonder how you ever lived without it.

Herb & Cheese Quick Bread Ingredients

Here's everything you'll need to make this magical loaf happen. I'm a stickler for measuring properly with this recipe - it's simple, but the ratios matter! Pro tip: set everything out before you start mixing. That way, you won't realize halfway through that you're out of eggs (been there!).

• 2 cups (250g) all-purpose flour - spooned and leveled, please! No packing it down.
• 1 tablespoon granulated sugar - just enough to balance the savory flavors.
• 1 tablespoon baking powder - this is our rising hero, so make sure yours is fresh.
• 1 teaspoon fine sea salt - I prefer this over table salt for better distribution.
• 1 cup (packed!) shredded sharp cheddar cheese - the sharper, the better for maximum flavor.
• 2 tablespoons chopped fresh parsley - stems removed, leaves finely chopped.
• 1 tablespoon chopped fresh thyme - those little leaves pack a punch!
• 1 tablespoon chopped fresh rosemary - chop it super fine so no one gets a woody surprise.
• 1 cup whole milk - room temperature works best here.
• ¼ cup (½ stick) unsalted butter, melted - and slightly cooled so it doesn't cook the eggs.
• 2 large eggs, beaten - crack them into a separate bowl first to avoid shells in your batter.

See? Nothing fancy - just good, simple ingredients that work together beautifully. Now let's get mixing!

Equipment Needed for Herb & Cheese Quick Bread

Here's the beauty of this recipe - you probably already have everything you need! No fancy gadgets required, just basic kitchen tools. Grab these before you start:

• 1 standard 9x5-inch loaf pan - my trusty metal one works perfectly every time
• 2 mixing bowls - one for dry ingredients, one for wet
• Whisk - for blending those eggs into the milk smoothly
• Rubber spatula - to gently fold everything together
• Measuring cups/spoons - because eyeballing baking powder never ends well!

That's it! Now you're ready to make magic happen.

How to Make Herb & Cheese Quick Bread

Okay, let's get this show on the road! The best part about this bread is how quickly it comes together - but there are a few key steps to nail for perfect results every time. Follow along and you'll have a golden, fragrant loaf in no time!

Step 1: Prep the Dry Ingredients

First things first - preheat that oven to 375°F (190°C). Trust me, you want it nice and hot when the batter's ready. While it heats, grab your biggest mixing bowl and whisk together the flour, sugar, baking powder, and salt. I like to give it about 30 good whisks - this isn't just mixing, it's aerating the flour which helps create a lighter texture.

Step 2: Add Herbs and Cheese

Now for the fun part! Dump in your glorious shredded cheddar and all those freshly chopped herbs. Here's my trick: use a fork to gently toss everything together until the cheese and herbs are evenly distributed. This coating of flour helps prevent them from sinking to the bottom during baking. Don't overmix - just get everything happily mingling.

Step 3: Combine Wet Ingredients

In your second bowl, whisk the milk, melted butter, and eggs like you mean it! You want this completely smooth - no streaks of egg white remaining. The mixture should be slightly frothy on top when it's ready. Pro tip: if your butter is still hot from melting, let it cool a bit so it doesn't start cooking the eggs when you mix them.

Step 4: Bake to Perfection

Pour the wet ingredients into the dry ingredients all at once. Now, here's where restraint is key: stir just until the last bits of flour disappear. A few lumps are fine - overmixing makes tough bread! Pour into your greased loaf pan, smooth the top, and pop it in the oven for 45-50 minutes. It's done when a toothpick comes out clean and the top is golden brown. That heavenly smell will tell you it's ready before the timer does!

Tips for the Best Herb & Cheese Quick Bread

After making this bread more times than I can count, I've picked up some tricks that take it from good to "oh my goodness, give me the whole loaf!" Here are my can't-miss tips:

• Butter brush magic: For an extra crispy, golden top, brush melted butter over the loaf when it comes out of the oven - it soaks right in!
• Gentle folding: When combining wet and dry ingredients, pretend you're handling a fragile cloud - overmixing makes the bread tough.
• Cheese matters: Always shred your own cheese - pre-shredded has anti-caking agents that can make it grainy.
• Rest time: Let it cool for at least 10 minutes before slicing - I know it's hard to wait, but it slices so much cleaner!

Follow these and you'll have bakery-worthy results every time.

Herb & Cheese Quick Bread Variations

One of my favorite things about this recipe is how easily you can switch it up! Don't have fresh herbs? Use 1 teaspoon dried for every tablespoon fresh - just rub them between your fingers first to wake up the oils. Out of cheddar? Try Gruyère for something fancy or pepper jack if you like a little kick. I've even tossed in crispy bacon bits or sun-dried tomatoes when feeling adventurous. The base recipe is so forgiving - make it your own!

How to Store and Reheat Herb & Cheese Quick Bread

This bread stays delicious for days if you store it right! Let it cool completely first - trapping steam makes it soggy. I wrap mine tightly in foil or stash it in an airtight container at room temperature for up to 3 days. To bring back that just-baked magic, pop slices in a 350°F oven for 5 minutes or toast them lightly. The cheese gets melty again and the herbs wake right up!

Herb & Cheese Quick Bread Nutritional Information

Okay, let's be real - we're not eating this bread because it's a health food (though everything in moderation, right?). But in case you're curious, here's the nutritional breakdown per slice. Remember, these are estimates - your actual numbers might vary depending on the exact cheese you use or if you go heavy on the butter brush (no judgment here!).

• Calories: 180
• Fat: 9g (5g saturated)
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 2g
• Protein: 6g
• Sodium: 300mg

Nutritional values are estimates and vary based on ingredients used. Now go enjoy that slice - life's too short to stress over bread calories!

Herb & Cheese Quick Bread FAQs

I get questions about this bread all the time - here are the ones that pop up most often with my tried-and-true answers:

Can I use dried herbs instead of fresh?
Absolutely! Just remember dried herbs are more concentrated - use 1 teaspoon dried for every tablespoon fresh called for in the recipe. Rub them between your fingers first to release their oils. My favorite dried combo? 1 teaspoon each of parsley, thyme, and rosemary.

How do I know when the bread is done baking?
That golden brown top is your first clue! For absolute certainty, insert a toothpick near the center - if it comes out clean (maybe with a few moist crumbs), it's ready. The edges should also slightly pull away from the pan sides. And trust your nose - when your whole kitchen smells like a bakery, it's probably done!

Can I make this bread ahead of time?
You bet! It actually tastes even better the next day as the flavors meld. Bake it up to 24 hours before serving - just wrap it tightly in foil once completely cooled. If you want to serve it warm, pop the whole loaf in a 350°F oven for 10 minutes before slicing.

Why does my bread sometimes sink in the middle?
Two likely culprits: either your baking powder is old (check the expiration date!) or you opened the oven door too early. That blast of cold air can make quick breads collapse. Resist peeking until at least the 35-minute mark!

What's the best way to slice this bread?
Use a serrated bread knife and saw gently - don't press down! For perfect slices, let the bread cool for at least 10 minutes first. Pro tip: wipe the knife clean between cuts for neat presentation.

Share Your Herb & Cheese Quick Bread Experience

I'd love to hear how your loaf turns out! Did you add any fun twists? Maybe a sprinkle of garlic powder or some crispy pancetta? Drop a comment below with your results - and don't forget to rate the recipe if you loved it as much as I do. Happy baking!

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