Forget the lengthy proofing, kneading, and waiting game of traditional yeast bread. When you need a warm, savory side dish that is ready from bowl to oven in minutes, this Cheese Herb Garlic Quick Bread is the answer. It is pure, rustic comfort food: a soft, moist loaf bursting with sharp cheddar, fragrant Italian herbs, and savory garlic—all wrapped in a perfectly golden-brown crust.
This recipe utilizes the “quick bread” method, relying on baking powder and baking soda for its rise. This means no yeast, no kneading, and no hour-long waits! We’ll show you the simple secret to achieving a tender, cake-like crumb while maximizing the flavor of the savory add-ins. Whether you’re pairing it with a rich Tuscan Parmesan Cream Soup or serving it as an effortless appetizer, this Cheese Herb Garlic Quick Bread will become your new go-to.
Get ready to bake the easiest and most flavorful savory bread you’ve ever tasted!
Why This Savory Quick Bread is a Must-Make
Mastering this quick bread is simple, thanks to a few key techniques that eliminate the complexity of working with yeast.
- No Yeast, No Kneading: By using chemical leaveners (baking powder and soda), this recipe skips the entire multi-hour fermentation process. This makes it perfect for last-minute baking!
- The “Muffin Method” Secret: Quick breads are often mixed using the “muffin method” (wet ingredients into dry ingredients). The trick is to mix the batter just until combined. This prevents gluten development, which is crucial for a soft, tender crumb (unlike yeast bread, where gluten development is the goal).
- Buttermilk/Acid Boost: We use buttermilk (or a simple buttermilk substitute) because the acid reacts immediately with the baking soda, creating an explosive rise that results in a wonderfully fluffy texture.
- Maximized Flavor: Unlike plain bread, this recipe infuses flavor into every bite. By mixing the herbs, cheese, and garlic directly into the dry ingredients, we ensure even distribution and prevent the heavy ingredients from sinking to the bottom.
Ingredients
This recipe is structured around pantry staples, plus fresh herbs for the best flavor.
Dry Ingredients
- 2 cups all-purpose flour, scoop and leveled
- 2 teaspoons baking powder
- $1/2$ teaspoon baking soda
- 1 teaspoon Kosher salt
- $1/2$ teaspoon black pepper
- 1 cup shredded sharp cheddar cheese (plus $1/4$ cup for topping)
- $1/4$ cup grated Parmesan cheese
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon dried Italian seasoning (or 1 teaspoon each of dried basil, oregano, and rosemary)
Wet Ingredients
- $1/2$ cup (1 stick) unsalted butter, melted and cooled
- 1 large egg, lightly beaten
- 1 cup buttermilk (or 1 cup whole milk + 1 tablespoon lemon juice, let stand 5 minutes)
- 2 cloves garlic, minced
Equipment
- 9×5-inch loaf pan
- Parchment paper
- Two large mixing bowls (one for dry, one for wet)
- Wire rack
Step-by-Step Instructions: Mix Quickly and Bake
Follow these steps precisely, paying close attention to the mixing time to ensure a tender, moist loaf.
Part 1: Preparing the Batter (10 Minutes)
- Prep Oven and Pan: Preheat your oven to $375^\circ F$ ($190^\circ C$). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- Add Savory Mix-ins: Stir in 1 cup of the shredded cheddar cheese, all the Parmesan cheese, chives, and Italian seasoning. Whisk well to ensure the cheese is coated in flour (this helps prevent sinking).
- Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter, lightly beaten egg, buttermilk, and minced garlic until fully combined.
Part 2: Mixing and Filling (5 Minutes)
- Gentle Mix: Pour the wet ingredients into the dry ingredients. Use a large wooden spoon or spatula and mix only until the flour streaks have just disappeared. The batter should still be lumpy and thick. Do not overmix, as this will develop gluten and result in a tough, dry loaf.
- Fill Pan: Transfer the batter to the prepared loaf pan and spread it out evenly.
- Top: Sprinkle the reserved $1/4$ cup of sharp cheddar cheese over the top of the batter.
Part 3: Baking and Cooling (65 Minutes)
- Bake: Bake for 55–65 minutes.
- Check Doneness: The quick bread is done when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached (not wet batter).
- Cool: Remove the pan from the oven. Use the parchment paper overhang to lift the loaf out of the pan and transfer it to a wire rack. Allow the loaf to cool for at least 20 minutes before slicing. Slicing while hot can cause the loaf to crumble and releases steam, which is still cooking the interior.
- Serve: Slice thick and serve warm!
Pro Tips for a Tender and Flavorful Loaf
Achieving a moist crumb and rich flavor in your Cheese Herb Garlic Quick Bread is simple when you follow these rules of quick bread baking.
- The Buttermilk Secret: Buttermilk is the preferred liquid because its acidity immediately reacts with baking soda to create lift and tenderness. If you don’t have buttermilk, use the substitute listed in the ingredients (milk + lemon juice or white vinegar). The sourness is key.
- Stop Mixing Early: This is the most important tip. Mix your batter for a maximum of 10-15 seconds after the wet and dry ingredients meet. If you mix until smooth, you activate the gluten, resulting in a tunnel-ridden, tough, and chewy bread. Lumps are good!
- The Cheese Coat: Ensure your shredded cheese is tossed well with the flour before adding the wet ingredients. This light coating of flour creates friction and helps suspend the cheese throughout the loaf, preventing it from sinking entirely to the bottom.
- Don’t Overbake: Quick bread dries out fast. Start checking for doneness at 55 minutes. The internal temperature of a perfectly baked quick bread should be around $200^\circ F$ ($93^\circ C$).
- Use Fresh Herbs for Depth: While dried Italian seasoning forms a good base, adding fresh herbs like parsley, chives, or rosemary elevates the flavor dramatically. If using fresh herbs, double the amount listed for the dried version.
Serving Suggestions and Creative Variations
This savory quick bread is incredibly versatile and makes the perfect companion for almost any savory meal.
Serving Suggestions
- Soup Dipper: This bread is the ideal side for dipping into rich bowls of soup like Slow Cooker French Onion Soup, Creamy Reuben Soup, or a classic tomato bisque.
- Appetizer: Serve sliced pieces lightly toasted and topped with a dollop of marinara sauce or pesto for an instant bruschetta-style appetizer.
- Dinner Companion: Serve it warm alongside hearty casseroles like Tuscan Beef Casserole or simple grilled chicken and salad.
- Garlic Butter Glaze: For an extra punch, brush the warm loaf with a mixture of 2 tablespoons of melted butter and $1/2$ teaspoon of fresh minced garlic immediately after it comes out of the oven.
Flavor Variations
- Spicy Kick: Add $1/2$ teaspoon of red pepper flakes and 2 tablespoons of finely chopped pickled jalapeños to the batter along with the cheese.
- Sun-Dried Tomato: Add $1/4$ cup of oil-packed sun-dried tomatoes (drained and chopped) for a burst of rich, sweet, and tangy flavor.
- Different Cheeses: Swap the cheddar for sharp Provolone, Monterey Jack, or a blend of Gruyère and Swiss. Avoid super-soft, wet cheeses like fresh mozzarella.
- Everything Bagel Seasoning: Instead of the reserved cheddar topping, brush the top of the loaf with egg wash and sprinkle generously with Everything Bagel seasoning before baking.
Frequently Asked Questions (FAQ)
- Why did my quick bread turn out tough and dense? The most common culprit is over-mixing. Unlike yeast doughs that need kneading, quick breads only need to be mixed until the dry ingredients are barely incorporated. If you see tunnels or large air pockets in your baked loaf, you likely over-mixed the batter, which developed too much gluten.
- Can I make this dairy-free? Yes, with substitutions. Use a plant-based milk (like unsweetened almond or soy milk) mixed with 1 tablespoon of apple cider vinegar for the buttermilk. Substitute the butter with melted vegan butter or coconut oil, and use a high-quality vegan cheese substitute.
- Can I prepare the batter ahead of time? It is not recommended. Quick bread relies on the immediate reaction between the baking soda/powder and the buttermilk/acid. If you let the batter sit for too long, the leavening gases will escape, resulting in a short, dense, and flat loaf. It’s best to mix and bake immediately.
- What is the best way to store leftovers? Store leftover, cooled bread in an airtight container at room temperature for up to 3 days. To refresh the crust, slice the bread and toast it lightly before serving.
- Can I freeze this quick bread? Yes, it freezes beautifully! Bake the loaf completely and let it cool entirely. You can freeze it either as a whole loaf (wrapped tightly in plastic wrap, then foil) or sliced (wrapped tightly in plastic, then placed in a freezer bag). Thaw overnight at room temperature. Reheat slices in the toaster or oven for the best texture.
This Cheese Herb Garlic Quick Bread is the perfect solution for a last-minute savory side. Enjoy the incredible aroma and the delicious results!
Don’t forget to Pin this easy quick bread recipe and share your favorite herb combination in the comments below!
Easy Cheese Herb Garlic Quick Bread
This Cheese Herb Garlic Quick Bread is savory, cheesy, and full of fragrant herbs and garlic. No yeast or kneading required — just mix, bake, and enjoy a golden, flavorful loaf perfect for soups, pasta, or as a snack.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, garlic powder, and herbs.
- Stir in shredded cheese until evenly coated with flour mixture.
- In a separate bowl, whisk together milk, olive oil, and egg. Pour wet mixture into dry ingredients and stir just until combined (do not overmix).
- Pour batter into prepared loaf pan. Sprinkle with extra cheese and herbs on top if desired.
- Bake for 40–45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm.
Notes
For best flavor, use freshly shredded cheese and fresh herbs if available. You can substitute cheddar with mozzarella or pepper jack for variety. The bread is best served warm with butter or olive oil for dipping.