Here’s a reliable recipe for Cheese, Herb, and Garlic Quick Bread, no yeast required.
Cheese, Herb & Garlic Quick Bread
Makes 1 standard loaf (9×5 inch pan)
Dry Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 tablespoon sugar (helps browning and balances flavor)
Cheese & Flavorings
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1 1/2 cups shredded sharp cheese (cheddar, Gruyère, or a mix)
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3-4 cloves garlic, minced
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2 tablespoons fresh herbs, chopped (rosemary, thyme, chives, or parsley all work well)
Wet Ingredients
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1 large egg
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min)
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1/4 cup melted butter or olive oil
Optional Topping
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Extra shredded cheese and a sprinkle of flaky salt or herbs
Instructions
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Preheat & prep: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
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Mix dry: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and sugar.
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Add cheese and herbs: Stir in the shredded cheese, minced garlic, and chopped herbs until evenly distributed.
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Mix wet: In a separate bowl, whisk the egg, buttermilk, and melted butter.
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Combine: Pour wet ingredients into dry. Stir until just combined—lumps are okay. Overmixing makes it tough.
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Bake: Pour into the pan, top with extra cheese and herbs if using. Bake for 45-55 minutes, until a toothpick comes out clean and the top is golden.
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Cool: Let it rest in the pan for 10 minutes, then transfer to a wire rack. It’s best sliced slightly warm.
Would you like a gluten-free variation, a spicier version with chili flakes, or a mix of cheeses you have on hand? Let me know if you’d like the recipe tweaked in any way.