Skip to content
Here’s a flavorful and easy recipe for Herb & Cheese Quick Bread — no yeast, no rising time, just mix and bake! It’s a savory, moist loaf packed with herbs and melty cheese — perfect alongside soups, salads, or as a snack on its own.
🍞 Herb & Cheese Quick Bread
Savory. Buttery. No yeast. One bowl.
✅ Ingredients (Makes 1 loaf)
-
2 cups (250g) all-purpose flour
-
1 tablespoon baking powder
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
1 teaspoon garlic powder (optional but recommended)
-
1 tablespoon fresh herbs, chopped (or 1 tsp dried)
-
Try thyme, chives, parsley, basil, or a mix
-
-
1½ cups (150g) shredded cheese
-
Cheddar, Parmesan, Gruyère, or a blend
-
-
2 large eggs
-
¾ cup (180 ml) milk
-
¼ cup (60 ml) olive oil or melted butter
-
1 teaspoon Dijon mustard (optional but adds depth)
🥣 Instructions
1. Preheat Oven
-
Preheat to 350°F (175°C).
-
Grease a 9×5-inch loaf pan or line with parchment.
2. Mix Dry Ingredients
In a large bowl, whisk together:
-
Flour
-
Baking powder
-
Salt, pepper
-
Garlic powder
-
Herbs
-
Reserve ½ cup of cheese for topping, mix the rest into the flour mixture.
3. Add Wet Ingredients
In a separate bowl or measuring jug, whisk:
-
Eggs
-
Milk
-
Oil or melted butter
-
Dijon mustard (if using)
Pour wet mixture into dry ingredients and stir gently until just combined (do not overmix).
4. Bake
-
Pour batter into the prepared loaf pan.
-
Sprinkle with the reserved cheese and a few extra herbs, if desired.
-
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
-
Let cool in pan for 10 minutes, then transfer to a wire rack.
🧊 Storage
-
Keeps 3–4 days at room temperature in a sealed container.
-
Can be frozen (slices or whole loaf) for up to 2 months.
🔄 Variations
-
Add chopped sun-dried tomatoes or olives for a Mediterranean touch.
-
Use jalapeño & cheddar for a spicy kick.
-
Mix in cooked bacon or caramelized onions for richness.
-
Try a gluten-free flour blend if needed (with 1 tsp xanthan gum).
Would you like a mini loaf or muffin version, a sweet herb bread, or a buttermilk-based variation next?