Easy Herb and Cheese Quick Bread

So my Herb and Cheese Quick Bread was born out of pure desperation. I had people coming over in an hour and realized I had zero appetizers. Just some random cheese in the fridge and herbs that were about to go bad. Threw it all in a loaf pan and crossed my fingers.

Best mistake ever. Now I make this thing constantly because it’s foolproof and people lose their minds over it.

❤️ Why You’ll Love This Recipe

Okay, real talk – this bread is stupid easy but tastes fancy. My kids actually eat it, which is saying something since they think vegetables are poison. Plus it uses stuff you probably already have, and you can’t really screw it up even if you try.

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📝 Ingredient List

Dry Stuff:

• 2 cups flour (just regular all-purpose)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

The Good Stuff:

• 1 1/2 cups cheese, grated (I use whatever’s expensive – Dubliner, sharp cheddar, Swiss)
• 1/4 cup fresh herbs, chopped up (parsley, chives, whatever’s not dead in your fridge)

Wet Stuff:

• 2 eggs
• 1 cup milk (buttermilk if you’re feeling fancy)
• 1/3 cup melted butter

If You Want to Get Crazy:

• 1/2 cup nuts
• Some olives
• Leftover bacon or ham
• Sun-dried tomatoes

Look, you can swap stuff. No Swiss? Use cheddar. No fresh herbs? Dried works. This isn’t rocket science.

🔍 Why These Ingredients Work

Here’s the thing about cheese – don’t buy the cheap stuff. I tried once with that pre-shredded plastic cheese and it was gross. Get something with actual flavor that costs more than $3. Dubliner is my go-to because it melts right and doesn’t taste like nothing.

Fresh herbs make you look like you know what you’re doing. Buttermilk makes everything taste better but regular milk is fine if that’s what you have.

Essential Tools and Equipment

• Big bowl
• Small bowl
• Whisk or fork
• 9×5 loaf pan
• Cheese grater (or buy it pre-grated, I won’t judge)

👩🍳 How To Make Herb and Cheese Quick Bread

1. Get Your Oven Ready Turn it to 375°F. Line your loaf pan with parchment paper or just grease it. I always forget this step and then hate myself later.

2. Mix the Dry Junk Dump On a big bowl, combine flour, baking powder, salt and pepper. Whisk it around. Add your cheese and herbs and mix it up so everything’s coated.

3. Mix the Wet Junk Beat eggs in a small bowl. Add milk and melted butter. Mix it up.

4. The Part Where People Mess Up Pour wet stuff into dry stuff. Stir maybe 10-15 times until you don’t see flour anymore. It’s gonna look lumpy and wrong but that’s good. I used to stir forever and make cement bread.

5. Optional Stuff If you’re adding bacon or olives or whatever, fold it in now. Don’t go crazy stirring.

6. Into the Pan Scrape it all into your pan. It’s thick – that’s normal.

7. Bake It 25-30 minutes until the top is golden and a toothpick comes out mostly clean. Your kitchen will smell amazing.

8. Try Not to Eat It All Let it cool for 10 minutes before you cut it. I know it’s hard but hot bread falls apart.

If you’re looking for a savory, no-fuss bake that’s packed with flavor, my Herb and Cheese Quick Bread is just the thing—perfect alongside soups, salads, or simply warm with a pat of butter. And if you’ve got extra zucchini to use up, my Banana Zucchini Muffins bring a touch of sweetness to snack time, while the Parmesan Zucchini Potato Muffins are a savory twist that’s great for breakfast or brunch. However you bake it, these recipes make the most of garden season in the tastiest way.

Tips from Well-Known Chefs

My mom always said don’t overmix quick bread or it gets tough. Julia Child said something similar but fancier. Also, room temperature eggs mix better but I usually forget to take them out so whatever.

❗ You Must Know

Don’t overmix this. Seriously. Mix until the flour disappears and then stop. I don’t care if it looks weird.

Personal Secret: I save some cheese to sprinkle on top. Makes it look professional when really I just dumped stuff in a pan.

💡 Pro Tips & Cooking Hacks

• Take your eggs and milk out early but if you forget, just microwave the milk for 20 seconds
• Grate your own cheese, the pre-shredded stuff has weird coating
• If you don’t own buttermilk, squeeze a tablespoon of lemon juice into regular milk Test
• Test if cooked by sticking a toothpick in it – should come out clean or with a few crumbs
• Use a serrated knife to cut it or it’ll squish

Don’t Do This:

• Use crappy cheese
• Open the oven door too early (wait at least 20 minutes)
• Store it while it’s still warm (gets soggy on the bottom)

🎨 Flavor Variations / Suggestions

Italian Style: Sun-dried tomatoes, olives, fresh basil, mozzarella

Breakfast Version: Bacon, cheddar, chives

Fancy Pants: Gruyère, fresh thyme, walnuts

Whatever’s in My Fridge: Seriously, just use what you have

⏲️ Make-Ahead Options

You can mix all the dry stuff ahead of time and keep it in the fridge for a few days. Just add the wet ingredients when you want to bake it.

The whole thing freezes great too. I slice it first so I can grab pieces when I want them. Straight from the freezer to the toaster works fine.

Recipe Notes & Baker’s Tips

If your batter looks too thick, add milk a tablespoon at a time. Too thin, add a little flour. This isn’t an exact science.

My oven runs hot so I sometimes need to turn it down to 350°F. Your oven might be different.

🍽️ Serving Suggestions

I serve this warm with butter. Good with soup. Great with wine. My kids eat it plain which is fine by me because at least they’re eating something homemade.

It’s also good toasted the next day if there’s any left, which there usually isn’t.

🧊 How to Store Your Herb and Cheese Quick Bread

Wrap it in plastic wrap or stick it in a container. Lasts about 3 days on the counter. Slice and freeze if you want to keep it longer.

To rewarm, simply your bread in a toaster or stow in a 300-degree oven for a few minutes.

⚠️ Allergy Information

This has gluten, dairy, and eggs. If you can’t have those things, you’ll need to substitute but I can’t promise it’ll taste the same.

❓ Questions I Get Asked A Lot

Q: Can I use different cheese? A: Yeah, use whatever. Just make sure it’s good cheese that actually has flavor.

Q: What about dried herbs? A: Sure, use about 1 tablespoon instead of 1/4 cup fresh.

Q: Can I add meat? A: Yes, bacon, ham, whatever. Don’t go overboard though.

Q: Why is my bread dense? A: You probably overmixed it. Mix less next time.

Q: Can I make muffins? A: Yeah, 375°F for 18-20 minutes in the oven.

This is my go-to recipe when I need something that looks fancy but really doesn’t take anything other than some fat and a hot pan. Enjoys! I hope you like it as much as my family does.

Let me know how it turns out! 🍞

💬 Did you make this? Tell me how it went! I want to hear if you tried different cheeses or added weird stuff. Did it work? Did it not work? I learn something new every time someone tries this recipe.