There is something wonderfully comforting about the aroma of freshly baked bread filling the kitchen, especially when it’s infused with the earthy scent of herbs and the rich warmth of melted cheese. I developed this Herb & Cheese Quick Bread recipe on a chilly afternoon when I craved something homey but didn’t want to fuss with yeast and long proofing times. The first time I made it, the loaf disappeared within minutes, leaving nothing but a few golden crumbs on the cutting board.
What I love most about this recipe is how simple and reliable it is. No kneading, no rising, just a quick mix and straight into the oven. It’s the kind of recipe that gives back more than it takes. The tender, moist crumb packed with bursts of gooey cheese and speckled with aromatic herbs makes it an instant favorite for busy weeknights or impromptu guests. Whether you’re serving it alongside a cozy bowl of soup or using it to mop up sauce from a hearty casserole, this bread always fits the moment.
The magic lies in the balance of sharp cheeses and fresh herbs. I like to use a combination of mozzarella and feta for a balance of melty and tangy, but you can play around with your favorites. I’ve served this bread warm as a side to my Cheesy Brussels Sprout Bake and even crumbled it into a bowl of Creamy Ground Beef Alfredo Pasta to soak up the sauce. It never disappoints.
Why You’ll Love This Herb & Cheese Quick Bread Recipe
This Herb & Cheese Quick Bread is pure comfort made simple. It’s perfect for anyone who wants fresh homemade bread without the wait. You’ll love how quickly it comes together with everyday pantry ingredients and how versatile it is across meals. The texture is moist and tender, thanks to the buttermilk and eggs, and the top gets beautifully golden and crisp in the oven. The flavor? Think savory herb garden meets bubbling cheese heaven. Once you slice it and take that first bite, you’ll know why this recipe deserves a spot in your regular rotation.
How to Make Herb & Cheese Quick Bread
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easier cleanup.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and a pinch of black pepper. You can also add a dash of garlic powder or onion powder for an extra flavor boost.
Step 3: Fold in the Cheese and Herbs
Add 1 cup of shredded mozzarella cheese and 1/2 cup of crumbled feta cheese to the dry ingredients. Toss in 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of chopped chives, and 1 teaspoon of fresh thyme leaves. Gently toss everything together until the cheese and herbs are evenly distributed.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together 2 large eggs, 1 cup of buttermilk, and 1/4 cup of olive oil until well blended.
Step 5: Mix and Pour
Pour the wet ingredients into the bowl of dry ingredients. Stir just until combined. Don’t overmix—the batter should be slightly lumpy. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake to Perfection
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and crisp. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Recipe Variations and Possible Substitutions
This bread is endlessly customizable. If you’re not a fan of feta, try using goat cheese or sharp cheddar instead. Monterey Jack or Swiss can add a lovely mild creaminess. If you prefer dried herbs, substitute 1 teaspoon of dried parsley, 1/2 teaspoon dried thyme, and a pinch of rosemary.
For a spicy twist, mix in a pinch of red pepper flakes or a chopped jalapeño. You can also add finely chopped spinach or sun-dried tomatoes for extra depth. If you’re avoiding dairy, swap the buttermilk for unsweetened almond milk mixed with a teaspoon of vinegar and use a dairy-free cheese alternative.
Serving and Pairing Suggestions
Herb & Cheese Quick Bread is delightfully flexible. I like to serve it warm with a generous smear of butter, letting it melt into all the savory nooks. It makes a flavorful side to soups like tomato basil or chicken noodle, and it’s a perfect match for pasta dishes. You can even slice and toast it to use as a base for open-faced sandwiches with turkey, avocado, or roasted vegetables. For brunch spreads, it’s a stunning addition next to eggs, breakfast sausage, and a crisp salad.
For a dinner upgrade, try serving it alongside hearty mains such as Cheesy Baked Tortellini with Meat Sauce or One-Pot Smoked Sausage Pasta. The bread’s richness balances beautifully with robust flavors.
Storage and Reheating Tips
To keep your Herb & Cheese Quick Bread fresh, store it in an airtight container or wrap it tightly in plastic wrap. It will stay good at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, slice the loaf and freeze the pieces individually. Just wrap each slice in plastic and store them in a freezer-safe bag.
When you’re ready to enjoy it again, reheat slices in a toaster oven or conventional oven at 300°F until warmed through. A quick microwave burst also works, though it may soften the crust.
Frequently Asked Questions
Can I make this bread gluten-free?
Yes, simply use a 1:1 gluten-free baking flour blend. Just be sure the blend contains xanthan gum or add 1/2 teaspoon separately.
What can I use if I don’t have buttermilk?
You can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Can I use dried herbs instead of fresh?
Absolutely. Use 1/3 the amount of dried herbs as you would fresh. Dried herbs are more concentrated, so a little goes a long way.
How do I know when the bread is done baking?
The top should be golden brown, and a toothpick inserted into the center should come out clean or with just a few crumbs.
Can I add protein to this bread?
Yes, cooked crumbled bacon, diced ham, or even shredded chicken can be folded into the batter for a heartier loaf.
Related Recipe You’ll Like
If this Herb & Cheese Quick Bread has you craving more comforting, cheese-laced goodness, there are several recipes on the site you should check out next. Try the Red Lobster’s Cheese Biscuit Loaf for another cheesy bread that’s loaded with buttery flavor and Southern charm. If you’re looking for something that brings the heat, the Cheesy Mexican Rice Casserole delivers a bold twist with south-of-the-border flair.
And for a dinner-time match made in heaven, don’t miss the Creamy Beef and Shells Recipe. It’s rich, hearty, and just begging for a slice of this bread on the side.
Save and Share This Recipe for Later
This Herb & Cheese Quick Bread recipe is one of those kitchen gems you’ll want to return to again and again. To make sure you never lose it, go ahead and pin this recipe to your favorite Pinterest board. It’s also a great idea to share it with friends and family on Facebook or in your favorite cooking groups. You can even email it to a fellow bread-lover who appreciates a fast and flavorful loaf. Every home cook should have a recipe like this in their back pocket!
Herb & Cheese Quick Bread Recipe
This Herb & Cheese Quick Bread is the perfect savory quick bread recipe for busy weeknights, brunch gatherings, or cozy dinners. Made without yeast and requiring no rise time, this loaf combines the rich, melty texture of mozzarella and tangy feta with the aromatic flavors of fresh herbs. The result is a golden, fluffy bread with a crisp crust that pairs beautifully with soups, salads, or hearty main courses. Ideal for those looking for a fast, flavorful alternative to traditional yeast bread recipes, this cheesy herb bread comes together with basic pantry ingredients and minimal effort.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Pinch of black pepper
- 1 teaspoon garlic powder (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup olive oil
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and optional garlic powder.
- Stir in mozzarella, feta, parsley, chives, and thyme until evenly coated.
- In another bowl, whisk together eggs, buttermilk, and olive oil.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Transfer batter into the loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean and top is golden.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- To substitute buttermilk, mix 1 cup of milk with 1 tablespoon lemon juice or vinegar.
- You can use 1 teaspoon dried herbs in place of fresh (e.g. dried parsley, thyme).
- Customize with other cheeses like cheddar or Monterey Jack.
- Add-ins like bacon, sun-dried tomatoes, or jalapeños give the loaf a twist.
- Freezes well: wrap slices individually for grab-and-go portions.
