This savory quick bread is packed with sharp cheddar cheese and fresh herbs, making it a perfect side for soups, salads, or simply enjoyed warm with butter.
No yeast, no rise time—just mix, bake, and devour!
Why You’ll Love This Recipe
Cheesy, herby, and full of flavor
No kneading or yeast required
Easy and quick to prepare
Great for brunch, picnics, or cozy dinners
Ingredient Highlights
Cheddar cheese: Adds savory richness and gooey texture.
Fresh herbs (parsley, thyme, rosemary): Bright and aromatic.
All-purpose flour: The sturdy base for this moist loaf.
Baking powder: Lifts the bread without yeast.
Whole milk, eggs, butter: Give the bread moisture and structure.
Pro Tips Before You Start
Use freshly shredded cheese for the best melt and flavor.
Finely chop herbs to distribute flavor evenly.
Don’t overmix the batter—just stir until combined for a tender crumb.
Line your loaf pan with parchment for easy removal.
How to Make Herbed Cheddar Quick Bread
Step 1: Prep the Pan
Preheat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Step 3: Add Cheese and Herbs
Stir in the shredded cheddar cheese, parsley, thyme, and rosemary until evenly mixed.
Step 4: Combine Wet Ingredients
In another bowl, whisk the milk, melted butter, and eggs until smooth.
Step 5: Make the Batter
Pour the wet mixture into the dry ingredients.
Stir until just combined—do not overmix.
Step 6: Bake
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 45–50 minutes or until golden and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool completely. Slice and enjoy!
Serving Suggestions
Serve warm with soft butter or garlic herb spread.
Pair with tomato soup or a hearty salad.
Use slices for gourmet grilled cheese sandwiches.
Variations & Substitutions
Swap cheddar for Swiss, mozzarella, or gouda.
Add sun-dried tomatoes or caramelized onions for extra depth.
Use dried herbs if fresh aren’t available—just reduce the amount.
Storage & Leftovers
Store at room temp in an airtight container for 2 days.
Refrigerate for up to 5 days.
Freeze slices for up to 3 months. Reheat in oven or toaster.
FAQs
Can I use buttermilk instead of whole milk?
Yes! It adds a tangy flavor and still works great.
Can I bake this in muffin tins?
Absolutely—just reduce baking time to 18–22 minutes.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend for baking.
Can I add garlic or onion powder?
Yes! Add ½ tsp garlic powder or onion powder for extra savory depth.
Why is my bread dense?
Overmixing the batter can cause this. Stir just until ingredients come together.
Can I skip the herbs?
Sure—but they do add wonderful freshness. Try just parsley for a milder version.
Is this bread spicy?
Nope! But you can add chili flakes for a kick.
Final Thoughts
This herbed cheddar quick bread is simple, satisfying, and endlessly customizable.
Whether you’re making it for a brunch board or a cozy side dish, it’s sure to be a cheesy, herb-filled crowd-pleaser.
