A quick, savory, no-yeast bread packed with garlic, Parmesan cheese, and aromatic herbs. Perfect alongside soup, pasta, or as a standalone snack.

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon sugar

1 tablespoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

1/2 cup grated Parmesan cheese

1 1/2 cups milk (or unsweetened dairy-free milk)

1/3 cup olive oil

1 egg (or flax egg for vegan option)

Optional: 2 tablespoons fresh chopped parsley for garnish

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Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, sugar, garlic powder, oregano, basil, parsley, and Parmesan cheese.
In a separate bowl, whisk together the milk, olive oil, and egg until smooth and combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with fresh parsley if desired.
Slice and serve warm or at room temperature.

Use a gluten-free flour blend for a gluten-free version.

Replace the egg and dairy with flax egg, dairy-free milk, and vegan cheese for a vegan option.

Add sun-dried tomatoes, olives, or sautéed onions for extra flavor.

Store at room temperature for 2 days, in the fridge for 5 days, or freeze individual slices.

Reheat in a 300°F oven or toaster before serving.