A cozy, flavorful quick bread that’s packed with sharp cheddar cheese and fragrant herbs — no yeast, no kneading, no waiting. This bread is soft and tender inside with a golden, cheesy crust, making it perfect for soups, breakfasts, or savory snacking.
Quick Description
This Savory Cheese and Herb Bread is a simple no-yeast quick bread made with pantry staples, eggs, and plenty of cheese. Baking powder and baking soda give it lift, while herbs and cheddar add bold flavor in every bite. It comes together fast and bakes beautifully in under an hour.
Servings & Timing
Servings: 8–10 slices
Prep Time: 10 minutes
Bake Time: 45–55 minutes
Cooling Time: 10–15 minutes
Total Time: ~1 hour 10 minutes
Ingredients List
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp fresh rosemary, finely chopped (optional)
Cheese
- 1½ cups shredded sharp cheddar cheese
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
(or 1 cup milk + 1 tbsp lemon juice or vinegar) - ¼ cup unsalted butter, melted and slightly cooled
Instructions
1. Prep the Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Garlic powder, onion powder, thyme, and rosemary
3. Add Cheese
- Stir the shredded cheddar into the dry ingredients until evenly coated.
(This helps prevent the cheese from sinking.)
4. Mix Wet Ingredients
- In a separate bowl, whisk the eggs.
- Add buttermilk and melted butter. Mix until smooth.
5. Combine
- Pour the wet mixture into the dry ingredients.
- Stir gently until just combined — do not overmix.
6. Bake
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until golden and a toothpick inserted in the center comes out clean.
7. Cool & Serve
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Slice and serve warm.
Additional Notes
- Don’t overmix — this keeps the bread tender.
- If the top browns too quickly, loosely tent with foil for the last 10 minutes.
- Fresh herbs give the best flavor, but dried work perfectly.
Flavor Tips & Variations
- Extra Cheesy: Add ½ cup mozzarella or Parmesan
- Spicy: Add chopped jalapeños or red pepper flakes
- Herb Swap: Try chives, parsley, or Italian seasoning
- Garlic Lover: Add 1 minced garlic clove
Serving Suggestions
- Serve with soups or stews
- Toast slices with butter
- Use for savory sandwiches
- Pair with eggs for breakfast
Storage & Make-Ahead
- Room Temperature: 2 days, wrapped tightly
- Refrigerator: Up to 5 days
- Freezer: Slice and freeze up to 2 months
FAQs
Can I use milk instead of buttermilk?
Yes — add 1 tbsp lemon juice or vinegar to milk and let sit 5 minutes.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
Why no yeast?
Baking powder and baking soda provide lift, making this a true quick bread.
