Classic Herb & Cheddar Quick Bread

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A warm, savory quick bread that’s cheesy, fragrant with herbs, and perfect as a side for soups, salads, or just slathered with butter. Unlike yeast breads, this one is made with baking powder—so it’s quick, easy, and ready in under an hour!

 Ingredients For Classic Herb & Cheddar Quick Bread

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • 1 tsp salt

  • ½ tsp garlic powder (optional, for flavor)

  • 2 tbsp sugar (balances the flavors)

  • 1 ½ cups shredded sharp cheddar cheese

  • 2 tbsp fresh herbs (parsley, thyme, or chives), finely chopped

  • 1 cup milk (whole or 2%)

  • ⅓ cup melted butter (plus extra for brushing)

  • 1 large egg

 Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.

  2. In a large mixing bowl, whisk together flour, baking powder, salt, garlic powder, and sugar.

  3. Stir in the shredded cheddar and fresh herbs. Toss well so cheese is coated with flour (this prevents clumping).

  4. In another bowl, whisk milk, melted butter, and egg until smooth.

  5. Pour the wet mixture into the dry mixture. Stir gently until just combined (do not overmix).

  6. Spread batter evenly into the prepared loaf pan.

  7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

  8. Brush the top with melted butter while warm, and let cool slightly before slicing.

 Notes

  • Use sharp or extra sharp cheddar for the best flavor.

  • Fresh herbs taste great, but dried herbs (½ the amount) also work.

  • This bread is best enjoyed warm, but leftovers can be toasted the next day.

  • Avoid overmixing, or the bread will be dense instead of fluffy.

 Tips

  • Add a pinch of cayenne or paprika for a subtle spicy kick.

  • Try mixing cheeses (cheddar + parmesan or gruyere).

  • For a rustic look, sprinkle a little extra cheddar on top before baking.

  • Freezes well: wrap slices individually and store for up to 2 months.

 Servings

  • Makes 1 loaf (about 10–12 slices).

Nutritional Info (per slice, approx.)

  • Calories: 190

  • Protein: 6g

  • Carbohydrates: 20g

  • Fat: 9g

  • Fiber: 1g

  • Sugar: 2g

  • Sodium: 290mg

 Benefits

  • Quick & Easy: No yeast or kneading required.

  • Protein & Calcium: Thanks to cheddar cheese.

  • Customizable: Works with many herb and cheese combos.

  • Comfort Food: Warm, cheesy bread that pairs with any meal.

 Q/A

Q: Can I make this bread without eggs?
A: Yes! Replace the egg with ¼ cup plain yogurt or sour cream for similar texture.

Q: How do I store it?
A: Wrap tightly and keep at room temperature for 2 days, or refrigerate up to 5 days.

Q: Can I make muffins instead of a loaf?
A: Absolutely—bake in a greased muffin tin at 350°F for about 20 minutes.

Q: What dishes pair best with this bread?
A: Soups (tomato, chicken noodle, chili), fresh salads, or as a side for roasted meats.

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