A savory quick bread loaded with fresh herbs and two kinds of cheese, this recipe is one of my favorite ways to add a homemade touch to weeknight meals. It comes together without yeast or rising time, and the result is a moist, flavorful loaf that pairs perfectly with soups, salads, or simply a swipe of butter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
1/4 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1 cup milk
1/4 cup olive oil
1 egg
Directions
I preheat the oven to 375°F (190°C) and grease a standard loaf pan.
In a large mixing bowl, I whisk together the flour, baking powder, salt, pepper, parsley, chives, Parmesan, and cheddar.
In another bowl, I combine the milk, olive oil, and egg and whisk them until smooth.
I pour the wet mixture into the dry ingredients and stir until just combined—being careful not to overmix.
Then I pour the batter into the prepared pan, smoothing the top with a spatula.
I bake it for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes 8 generous slices. It takes about 10 minutes to prep and 35 minutes to bake, giving a total time of 45 minutes. Each slice is approximately 180 kcal.
Variations
I like experimenting with different herbs like thyme, dill, or rosemary depending on what I have on hand. Sometimes I swap cheddar for Gruyère or pepper jack for a little kick. For a more rustic loaf, I’ll use part whole wheat flour. If I want a more breakfast-style loaf, I’ll add a touch of garlic powder or sautéed onions.
Storage/Reheating
I store any leftover bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to reheat a slice, I toast it lightly or warm it in the oven at 300°F (150°C) for about 10 minutes. It also freezes beautifully—just wrap slices individually in plastic wrap and freeze for up to 2 months.
FAQs
Can I use dried herbs instead of fresh ones?
Yes, I often substitute dried herbs when fresh aren’t available. I use about 1/3 the amount—so 1 tablespoon dried parsley and 2 teaspoons dried chives.
Can I make this bread gluten-free?
Absolutely. I replace the all-purpose flour with a 1:1 gluten-free baking flour that includes xanthan gum for structure.
Can I use other cheeses?
Yes. I like using a mix of cheeses like mozzarella, Swiss, or Gruyère. Just make sure to keep the overall quantity the same.
How do I know when the bread is fully baked?
I insert a toothpick into the center—if it comes out clean or with just a few crumbs, the bread is done. The top should be golden and firm to the touch.
Can I make this into muffins instead?
Definitely. I scoop the batter into a greased or lined muffin tin and bake at 375°F (190°C) for about 18–22 minutes. It makes around 10–12 muffins.
Conclusion
This herb and cheese quick bread is one of my go-to recipes when I want something warm, savory, and satisfying without spending hours in the kitchen. It’s versatile, comforting, and always a crowd-pleaser—perfect for any meal of the day or as a homemade gift.
📖 Recipe:
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Herb & Cheese Quick Bread
- Total Time: 45 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A savory, moist, and flavorful quick bread loaded with fresh herbs and two types of cheese—perfect as a side dish or standalone snack. No yeast or rising time needed.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
1/4 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1 cup milk
1/4 cup olive oil
1 egg
Instructions
- Preheat the oven to 375°F (190°C) and grease a standard loaf pan.
- In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, parsley, chives, Parmesan, and cheddar.
- In another bowl, combine the milk, olive oil, and egg and whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Try swapping in different herbs like thyme, dill, or rosemary.
Use alternative cheeses such as Gruyère or pepper jack for different flavors.
Part whole wheat flour can be used for a more rustic texture.
Add garlic powder or sautéed onions for a savory breakfast-style loaf.
Store in an airtight container for up to 2 days at room temp or 5 days in the fridge.
To reheat, toast or warm in a 300°F (150°C) oven for 10 minutes.
Freeze individual slices wrapped in plastic for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
