I created a no-knead loaf that’s ready in about an hour, studded with fragrant herbs and pockets of gooey cheese that make it irresistible beside soup or as a sandwich base.

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I am obsessed with this Herb & Cheese Quick Bread because it hits every savory note I want in a loaf. I love the way sharp cheddar threads through each tear, gooey and slightly salty, while parsley brightens every bite.

It feels rustic but refuses to be boring. Crust that sings, crumb that melts.

And the unapologetic savory-ness turns a simple lunch into something to talk about. I reach for it when I want bold flavor without fuss.

No regrets. Pure, delicious, impossible to stop eating.

More please. Crumbs on your shirt and that ridiculous grin you try to hide.

Ingredients

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All-purpose flour: the loaf’s backbone, gives structure and soft crumb.
Baking powder: lifts the bread so it’s tender and airy.
Baking soda: reacts with buttermilk, makes quicker rise and light crumb.
Fine salt: brightens everything, keeps the flavors from tasting flat.
Granulated sugar: balances savory notes and helps brown the crust.
Freshly ground black pepper: a little kick, wakes up the cheese.
Sharp cheddar: melty, tangy pockets of cheesy goodness in each bite.
Parmesan: Plus, a salty, nutty crunch on top or inside.
Mixed fresh herbs: bright, fresh notes that cut through the richness.
Green onions: mild onion bite and little pops of freshness.
Egg: Basically binds everything and gives a richer, tender crumb.
Buttermilk: tangy moisture that reacts with soda for softness.
Melted butter or olive oil: adds richness and keeps it moist.
Garlic: optional punch of savory depth, or leave it out.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons fine salt

1 tablespoon granulated sugar

1/2 teaspoon freshly ground black pepper

1 cup (about 4 oz / 115 g) grated sharp cheddar, packed (you can mix with Gruyere or mozzarella)

1/3 cup grated Parmesan (optional but nice)

1/4 to 1/3 cup mixed fresh herbs, chopped (parsley, chives, thyme or rosemary, whatever you got)

2 green onions, thinly sliced

1 large egg, beaten

1 cup (240 ml) buttermilk (or plain yogurt thinned with milk)

1/4 cup (60 ml) melted butter or olive oil, cooled a bit

1 clove garlic, minced or 1/2 teaspoon garlic powder (optional)

How to Make this

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1. Preheat oven to 375 F (190 C). Lightly grease a 9×5 inch loaf pan or line it with parchment, then set it aside so you dont forget later.

2. In a large bowl whisk together the flour, baking powder, baking soda, fine salt, sugar and black pepper until evenly mixed.

3. Stir the grated cheddar and Parmesan into the dry mix and toss so the cheese gets coated with flour; this keeps it from sinking to the bottom.

4. Mix the chopped herbs and sliced green onions into the dry ingredients. If youre using minced garlic or garlic powder add it now.

5. In a separate bowl beat the egg, then whisk in the buttermilk (or thin plain yogurt with a little milk), and the cooled melted butter or olive oil until smooth.

6. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Dont overmix; a few small lumps are fine.

7. Spoon the batter into the prepared loaf pan, smooth the top with a spatula, and if you want, sprinkle a little extra cheese and some herbs on top for a rustic finish.

8. Bake for 40 to 55 minutes at 375 F. Start checking at 40 minutes; a toothpick or skewer inserted in the center should come out clean or with a few moist crumbs but no wet batter.

9. Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool another 20 minutes before slicing. Brushing the warm top with a bit of extra butter makes the crust nice and soft.

10. Serve warm with soup, use for sandwiches, or eat it plain. Store leftover bread wrapped at room temp for 2 days or slice and freeze for longer.

Equipment Needed

1. Oven (set to 375 F / 190 C)
2. 9×5 inch loaf pan (or parchment to line it)
3. Large mixing bowl + a smaller bowl for wet ingredients
4. Measuring cups and spoons
5. Whisk and rubber/silicone spatula
6. Box grater (for cheddar and Parmesan)
7. Cutting board and sharp knife (for herbs and green onions)
8. Wire cooling rack
9. Toothpick or skewer (to test doneness)

FAQ

Q: Can I use regular milk instead of buttermilk? A: Yes. Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes, then use. Or thin plain yogurt with a little milk to get same tang. It wont be exactly the same but it works fine.

Q: What pan, temp and bake time should I use? A: Bake in a greased 9×5 inch loaf pan at 350°F (175°C). Expect about 45 to 55 minutes. Check with a toothpick in the center it should come out mostly clean and top should be golden. If the top browns too fast tent with foil.

Q: Can I make this gluten free or use whole wheat? A: For whole wheat swap half the flour for white whole wheat for best texture. For gluten free use a cup for cup GF baking mix with xanthan gum and check doneness earlier, it might bake faster or need a bit more liquid.

Q: How do I keep the herbs and cheese from sinking to the bottom? A: Toss grated cheese and herbs with a tablespoon of flour before folding into batter. That helps suspend them so they dont drop to the bottom.

Q: Can I freeze the bread? A: Yes. Cool completely, wrap tight in plastic and foil then freeze up to 3 months. Thaw at room temp or warm slices in the oven or toaster. It reheats great.

Q: Any tips if I want extra crust or softer crumb? A: For a crispier crust brush with melted butter and bake a few extra minutes. For softer crumb dont overmix the batter, fold until just combined. Also room temp ingredients make a more even loaf.

Herb & Cheese Quick Bread Recipe Substitutions and Variations

Flour: swap with whole wheat pastry flour for nuttier flavor (use same amount), or use a 1-to-1 gluten free blend if you need GF. It’ll be a bit denser but still good.
Baking powder: if you don’t have it mix 1 tbsp cream of tartar + 1 tsp baking soda to replace 1 tbsp baking powder. Works fine, don’t forget to mix into the dry stuff so it reacts evenly.
Buttermilk: use 1 cup milk + 1 tbsp lemon juice or white vinegar, stir and let sit 5 minutes. Or thin plain yogurt with a little milk to about 1 cup. Same tang, no drama.
Egg: replace with 1/4 cup applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes). Texture changes a little, but still breads well.

Pro Tips

– Toss the grated cheeses in the flour until well coated so they dont all sink to the bottom while baking. It seems small but it makes the cheese distribute way better.

– Don’t overmix the batter; fold just until combined. A few lumps are fine, overmixing gives you dense, gummy bread instead of light, tender crumbs.

– If your buttermilk is weak or you only have yogurt, thin it with a little milk until it pours easily. Also, if your oven runs hot lower the temp 10 F and add a few minutes to avoid a dark crust and undercooked center.

– Let the loaf rest at least 20 minutes before slicing so it firms up and wont smoosh. Leftover slices freeze great, wrapped tight, and toast up perfectly for sandwiches.

Herb & Cheese Quick Bread Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I created a no-knead loaf that’s ready in about an hour, studded with fragrant herbs and pockets of gooey cheese that make it irresistible beside soup or as a sandwich base.

Servings

servings

Calories

267

kcal

Equipment: 1. Oven (set to 375 F / 190 C)
2. 9×5 inch loaf pan (or parchment to line it)
3. Large mixing bowl + a smaller bowl for wet ingredients
4. Measuring cups and spoons
5. Whisk and rubber/silicone spatula
6. Box grater (for cheddar and Parmesan)
7. Cutting board and sharp knife (for herbs and green onions)
8. Wire cooling rack
9. Toothpick or skewer (to test doneness)

Ingredients

2 cups (250 g) all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons fine salt
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper
1 cup (about 4 oz / 115 g) grated sharp cheddar, packed (you can mix with Gruyere or mozzarella)
1/3 cup grated Parmesan (optional but nice)
1/4 to 1/3 cup mixed fresh herbs, chopped (parsley, chives, thyme or rosemary, whatever you got)
2 green onions, thinly sliced
1 large egg, beaten
1 cup (240 ml) buttermilk (or plain yogurt thinned with milk)
1/4 cup (60 ml) melted butter or olive oil, cooled a bit
1 clove garlic, minced or 1/2 teaspoon garlic powder (optional)

Directions

Preheat oven to 375 F (190 C). Lightly grease a 9×5 inch loaf pan or line it with parchment, then set it aside so you dont forget later.
In a large bowl whisk together the flour, baking powder, baking soda, fine salt, sugar and black pepper until evenly mixed.
Stir the grated cheddar and Parmesan into the dry mix and toss so the cheese gets coated with flour; this keeps it from sinking to the bottom.
Mix the chopped herbs and sliced green onions into the dry ingredients. If youre using minced garlic or garlic powder add it now.
In a separate bowl beat the egg, then whisk in the buttermilk (or thin plain yogurt with a little milk), and the cooled melted butter or olive oil until smooth.
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Dont overmix; a few small lumps are fine.
Spoon the batter into the prepared loaf pan, smooth the top with a spatula, and if you want, sprinkle a little extra cheese and some herbs on top for a rustic finish.
Bake for 40 to 55 minutes at 375 F. Start checking at 40 minutes; a toothpick or skewer inserted in the center should come out clean or with a few moist crumbs but no wet batter.
Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool another 20 minutes before slicing. Brushing the warm top with a bit of extra butter makes the crust nice and soft.
Serve warm with soup, use for sandwiches, or eat it plain. Store leftover bread wrapped at room temp for 2 days or slice and freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.