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Savory Cheese Quick Bread

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A delightful blend of rich cheese and aromatic herbs, this Savory Cheese Quick Bread is moist and soft, perfect for breakfast or as a side.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 8 slices 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup (240ml) cold buttermilk
  • 2 large eggs
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 tablespoon (12g) granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup (6g) chopped fresh basil or parsley
  • 5 tablespoons (71g) unsalted butter, cold and cubed
  • 1 and 1/2 cups (190g) shredded asiago or parmesan cheese
  • 1/3 cup (50g) chopped oil-packed sun-dried tomatoes (optional)
  • For topping: 2 tablespoons unsalted butter, melted (optional)

Instructions

  1. Preheat your oven to 350F (177C) and grease a loaf pan to prevent sticking.
  2. In a mixing bowl, whisk together the buttermilk and eggs. Ensure they are well combined.
  3. In a separate bowl, mix the all-purpose flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and your choice of chopped herbs.
  4. Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  5. In a large bowl, combine the shredded cheese and chopped sun-dried tomatoes if using. Add the wet ingredients from the first bowl and mix until just combined.
  6. Pour the batter into the prepared loaf pan, spreading it evenly. If desired, brush the top with melted butter for extra richness.
  7. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

This bread pairs beautifully with soups or salads. Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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