This herb and cheese quick bread is easy to make and packed with flavor. No yeast needed—just mix, bake, and enjoy! Whether you’re serving it as a side or enjoying it on its own, it’s sure to be a favorite.
There’s something wonderfully satisfying about a loaf of homemade quick bread, and this herb and cheese quick bread is no exception. With no yeast required, it comes together easily, making it perfect for a last-minute side or snack.
Want a cheese-free version? Check out my easy herbed quick bread for a simple yet flavorful alternative!
Why You’ll Love This Herb and Cheese Bread
- Packed with flavor. A blend of fresh and dried herbs combined with a rich mix of Cheddar and Gruyère cheese creates an irresistible taste.
- Moist and rich. Olive oil keeps the bread soft while adding a hint of richness.
- Tender texture. Whole milk ensures a soft and delicate crumb.
- Golden and beautiful. Bakes up with a golden crust that is both visually appealing and delicious.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- All-purpose flour – For accuracy, use a digital kitchen scale to measure. If you don’t have a scale, you can approximate that accuracy by using the spoon and sweep method. Learn more: How to Measure Flour
- Baking powder – This gives the bread its rise, so be sure yours is fresh and active. Here’s how to test it.
- Salt – I use table salt. If you want to use a different salt, you may want to make adjustments.
- Garlic powder, rosemary, and dried herbs – These add a savory, aromatic touch.
- Olive oil – Keeps the bread moist with a hint of richness. If you prefer, you can substitute an equal amount of melted butter.
- Milk – I recommend baking with whole milk, but 2% will work, too.
- Eggs – Let these come to room temperature for easier mixing and a lighter texture.
- Cheese – A combination of shredded cheese (like Cheddar and Gruyère) and grated Parmesan.
Tips for Success
- Use freshly shredded cheese. Pre-shredded cheese often contains additives that prevent it from incorporating smoothly into the bread.
- Don’t over-mix the batter. Stir just until everything is combined to keep the bread light and tender.
- Let it cool before slicing. This helps the texture set, making it easier to slice cleanly.
- Customize your flavors. Swap out the herbs for your favorites. Try thyme, basil, or chives for a different flavor. Experiment with different cheeses like Swiss, Monterey Jack, or even a smoky Gouda for a unique twist.
- Make it as muffins. Divide the batter into a greased 12-cup muffin pan, filling each cup about 3/4 full. Bake at 350°F for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Serving Suggestions
- Enjoy a slice warm with a pat of butter.
- Pair with eggs for a savory breakfast option.
- Serve alongside soup or salad for a cozy meal.
- Toast a slice and pair it with a drizzle of honey for a sweet-savory twist.
How to Store
- Room temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigerator: Wrap tightly and store in the refrigerator for up to a week. Warm slices before serving for the best texture.
- Freezer: Freeze individual slices or the whole loaf wrapped in plastic wrap and placed in a freezer-safe container for up to 3 months. Thaw at room temperature or reheat in the oven.
More Savory Bread Recipes
Get the Recipe:
Herb and Cheese Quick Bread
This herb and cheese quick bread is an easy, flavorful loaf that’s perfect for serving it alongside a meal or enjoying a slice on its own. Made without yeast, it comes together quickly and bakes up with a golden crust, a soft crumb, and plenty of cheesy, herby goodness.
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian herbs, or a mix like thyme, oregano, and basil
- 1/2 teaspoon fresh rosemary, finely chopped (or substitute dried)
- 1/4 cup olive oil, or melted butter
- 1 cup (240 ml) whole milk
- 2 large eggs
- 1 cup (100g) shredded cheese, Cheddar, Gruyère, or a mix
- 2 tablespoons grated Parmesan cheese
Prevent your screen from going dark
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Preheat oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper.
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In a large bowl, whisk together the flour, baking powder, salt, garlic powder, rosemary, and dried herbs.
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In a separate bowl, whisk together the olive oil, milk, and eggs until smooth.
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Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to over-mix.
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Fold in the shredded cheese and Parmesan gently. Save a small handful of the shredded cheese for sprinkling over the top if you like.
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Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a little extra cheese on top for a golden crust.
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Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Use any mix of herbs and cheeses you like to customize this recipe to suit your tastes.
- Store in an airtight container at room temperature up to 2 days.
