There’s something simply delightful about the aroma of freshly baked bread infused with savory herbs and melty cheese. This Cheese and Herb Quick Bread Recipe is a perfect blend of comforting flavors, and it never fails to bring smiles at my kitchen table. It’s quick, easy, and utterly satisfying — a lovely twist on your usual loaf.
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Why You'll Love This Recipe
This Cheese and Herb Quick Bread Recipe has become one of my favorite go-to comforts when I want something warm and flavorful without the fuss of traditional bread-making. The mingling of herbs, garlic, and cheese ribbons throughout creates a loaf that’s as pretty as it is delicious.
- Speedy Comfort: It’s a quick bread, so no yeast or rising time—perfect when you want fresh bread fast.
- Herbaceous Goodness: Fresh and dried herbs combine for layers of flavor that make each bite interesting.
- Cheesy Delight: Cheese ribbons baked right inside offer pockets of melty, savory surprise you’ll adore.
- Easy to Customize: Swap herbs, cheeses, or add extras like chili flakes or nuts to make it your own.
Ingredients & Why They Work
The ingredients in this Cheese and Herb Quick Bread Recipe complement each other beautifully to create a moist, flavorful loaf. From tangy yogurt to fresh herbs and melting cheese, each part plays a key role, so a little shopping tip — try to find your freshest herbs and a good-aged cheese—it truly makes a difference!
- Cheese: Cheddar or tasty cheese works great due to its sharp, rich flavor and how it holds up when baked; I like slicing it into random widths to get those beautiful ribbons in the bread.
- Fresh Herbs (Rosemary, Parsley): These add brightness and aroma; chopping finely releases their oils and keeps the loaf speckled with green bits.
- Dried Herbs (Oregano, Thyme): They provide a deeper, earthier flavor, balancing out the fresh herbs perfectly.
- Garlic: Fresh garlic crushed or grated offers that unmistakable warmth and depth without overpowering the other flavors.
- Olive Oil & Butter: Combination of fats adds richness and tenderness to the bread crumb.
- Plain Yogurt: Adds moisture and a slight tang that helps balance the cheese’s richness.
- Milk & Eggs: Bind everything together and provide structure.
- Flour & Baking Soda: The base of the bread; be sure to whisk them well to distribute the leavening evenly for a good rise.
Make It Your Way
One of the things I love most about this Cheese and Herb Quick Bread Recipe is how flexible it is. Play around with herbs, cheeses, or even add-ins to suit what you love or what’s in your fridge. After all, quick breads are about comfort and fun!
- Cheese Swap: I sometimes swap half the cheddar for a smoky gouda, which adds an extra dimension. It turns out great and is a crowd-pleaser.
- Herb Variations: If I’m feeling adventurous, I swap the oregano and thyme with a tablespoon of pesto for a vibrant punch of flavor.
- Spicy Kick: A pinch of chili flakes stirred into the herb mixture brings a subtle heat that pairs beautifully with the cheese.
- Gluten-Free: You can use a gluten-free flour blend, but make sure it contains xanthan gum or a binder so the bread holds together.
Step-by-Step: How I Make Cheese and Herb Quick Bread Recipe
Step 1: Prepping Your Pan and Oven
I always preheat the oven to 180°C (350°F)—standard for a reliably golden crust. Then, I lightly butter my loaf tin and line it with parchment paper. Lining really helps with an easy release, so don’t skip this step. The bread can be delicate when hot, so the parchment is a lifesaver.
Step 2: Making the Herb and Garlic Swirl
Mix your finely chopped herbs, crushed garlic, olive oil, and salt together until it’s thick and dollop-able. The smell alone will make you want to dive right in! This swirl is the magic that distributes herbaceous pockets all through the bread.
Step 3: Whisk Dry and Wet Ingredients Separately
Whisk together your flour, baking soda, and salt in one bowl. In another, mix the yogurt, milk, eggs, melted butter, olive oil, and garlic. Keeping these separate helps you gently fold everything without overmixing, which keeps the bread tender instead of tough.
Step 4: Combine and Layer the Batter with Herb Swirl and Cheese
Make a well in your dry ingredients and pour the wet mixture in, mixing until just combined. Then comes the fun part: pour a third of the batter into your tin, dollop a third of the herb mix, and swirl it lightly with a knife. Add a third of your cheese slices, pushing some partly into the batter and leaving some poking out. Repeat this layering twice more — it creates those gorgeous marbled ribbons and cheesy pockets that make this bread so special.
Step 5: Bake and Check
Bake the bread for 30 minutes uncovered until the top is golden. Then cover with foil to prevent over-browning and bake another 20 minutes. The total bake time is about 50 minutes. I always test by inserting a skewer in the center — it should come out clean. Let the bread cool in the pan for about 5 minutes, then transfer to a wire rack to cool another 10+ minutes before slicing.
Top Tip
After making this Cheese and Herb Quick Bread Recipe many times, I’ve picked up a few tricks that really help perfect it. These tips will save you time and frustration, and help you deliver a loaf everyone raves about.
- Don’t Overmix: Mix the batter until just combined to keep the bread light and tender, rather than dense and chewy.
- Herb Chopping: Chop herbs finely but not too much; you want little flecks so you see those sunny green spots inside the bread after baking.
- Swirling Technique: Use a butter knife to swirl gently; don’t overdo it or the herbs will blend in completely, losing that pretty marbled effect.
- Cheese Placement: Push some cheese slices deep and some partially out of the batter for those irresistible crispy, melty bites on the crust.
How to Serve Cheese and Herb Quick Bread Recipe
Garnishes
I usually serve this bread with a pat of softened butter or a drizzle of good olive oil. Fresh herbs like a sprig of rosemary or some parsley tossed on top add a fresh, inviting look. Sometimes, I’ll lightly toast slices and slather them with a bit of herb butter for a real treat.
Side Dishes
This bread pairs wonderfully with hearty soups like tomato basil, creamy pumpkin, or even a rustic minestrone. I also love offering it alongside a salad with lemon vinaigrette for a fresh, light meal. It holds its own with cured meats and cheeses on a casual charcuterie board too.
Creative Ways to Present
For a special occasion, I slice the bread thickly, arrange the slices in a fan shape on a wooden board, and garnish with a mix of olives, fresh herb sprigs, and sun-dried tomatoes. It adds color and elegance and gets people reaching for another slice.
Make Ahead and Storage
Storing Leftovers
I keep leftover bread in an airtight container at room temperature for up to four days. This way, it stays moist and tender. If I can’t finish it within that time, I pop it in the fridge to extend its life but always toast slices before eating to refresh the texture.
Freezing
Freezing sliced bread works perfectly here—just wrap slices individually in plastic wrap and place in a freezer bag. When you want a quick snack or side, toast a slice straight from the freezer. This method keeps the bread’s flavor bright and crumb moist.
Reheating
For leftover slices, I find reheating in a toaster or oven at 180°C (350°F) for 5–7 minutes revives the bread’s crisp crust and melty cheese pockets. Avoid microwaving as it tends to make quick breads gummy.
Frequently Asked Questions:
Absolutely! Cheddar, tasty, and colby are my favorites, but you can experiment with others. Just avoid mozzarella because it lacks enough flavor and salt for this recipe.
Yes, pesto makes a delicious alternative. Use about ⅓ to ½ cup in place of fresh herbs for an intense, herby flavor twist. Just reduce the oil slightly if your pesto is very oily.
The best way is to insert a skewer or toothpick into the center—if it comes out clean or with just a few moist crumbs, your bread is done. Also, look for a golden top and a bread that pulls away slightly from the edges of the pan.
Yes, by using a gluten-free flour blend that includes a binder (like xanthan gum), you can successfully make this bread gluten-free. Texture might differ slightly, but the flavor remains wonderful.
Final Thoughts
This Cheese and Herb Quick Bread Recipe has become a little piece of kitchen magic for me. The ease, flavor, and comforting texture always brighten a meal or snack time. I encourage you to give it a try—with just a bit of love and patience, you’ll have a loaf that fills your home with a wonderful scent and your belly with happiness. It’s like a hug baked into bread!
Print
Cheese and Herb Quick Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Western
Description
This Cheese, Garlic and Herb Quick Bread is a flavorful and moist loaf packed with melted cheese and fresh herb swirls. Perfect as a savory snack or a side for any meal, it combines fresh rosemary, parsley, oregano, thyme, and garlic in a rich batter made with yogurt, eggs, and butter. The bread bakes to a golden crust with random ribbons of cheddar cheese throughout for a deliciously cheesy experience.
Ingredients
Cheese
- 7 oz block cheddar or tasty cheese, sliced 3mm thick with varying widths
Herb and Garlic Swirl
- 2 tablespoon fresh rosemary, finely chopped
- 2 tablespoon fresh parsley leaves, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 garlic cloves, crushed or finely grated
- 3 tablespoon extra virgin olive oil
- ½ teaspoon cooking salt or kosher salt (halve if using fine table salt)
Dry Ingredients
- 2 ¼ cups plain flour (all-purpose flour)
- 1 teaspoon baking soda (can substitute 3 ½ teaspoon baking powder)
- ¾ teaspoon cooking salt or kosher salt (halve for table salt)
Wet Ingredients
- ½ cup plain yogurt, Greek or regular (full fat, unsweetened)
- ¾ cup full fat milk (low fat acceptable)
- 2 large eggs (~50-55g each)
- 3 ½ tablespoon (50g) unsalted butter, melted
- 2 tablespoon olive oil
- 2 small garlic cloves, crushed or grated
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (both fan and standard ovens work).
- Prepare Loaf Tin: Lightly grease a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inch) loaf pan with butter or oil spray and line it with baking parchment for easy removal.
- Make Herb and Garlic Swirl: Combine finely chopped rosemary, parsley, dried oregano, dried thyme, crushed garlic, olive oil, and salt in a small bowl until thick and dollop-able.
- Mix Dry Ingredients: Whisk together the plain flour, baking soda, and salt in a large bowl ensuring they are evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the yogurt, milk, eggs, melted butter, olive oil, and crushed garlic until smooth.
- Combine Batter: Create a well in the dry ingredients and pour in the wet ingredients. Mix gently until just combined to avoid overmixing.
- Layer Batter and Herb Swirl: Pour one-third of the batter into the loaf pan, then dollop one-third of the herb mixture over the top. Use a knife to swirl the herbs into the batter by moving the knife up and down and turning the batter over. Push one-third of the cheese slices randomly into the batter, some fully submerged and some sticking out.
- Repeat Layers: Repeat the layering with the remaining batter, herb mixture, and cheese slices two more times, creating three layers in total.
- Bake Bread: Bake in the preheated oven for 30 minutes until the top is golden. Cover the bread loosely with foil and continue baking for another 20 minutes, totaling 50 minutes baking time.
- Check Doneness and Cool: Insert a skewer into the center; it should come out clean. Allow the bread to cool in the tin for 5 minutes, then turn out onto a cooling rack. Cool at least another 10 minutes before slicing thickly. Optionally serve with butter.
Notes
- Cheese can be pre-sliced but thicker slices create more visible cheese ribbons.
- Shredded cheese (2 cups tightly packed or 200g) can be used by mixing into batter just before baking.
- Recommended cheeses: colby, cheddar, tasty. Avoid mozzarella as it lacks sufficient salt and flavor for this recipe.
- Herb substitutions: use 1 tablespoon dried mixed herbs instead of fresh or swap with ⅓ to ½ cup pesto.
- For quicker prep, blitz herbs with a stick blender (excluding garlic) to create a finer herb swirl. Add extra olive oil to loosen if needed.
- The 21 x 11 x 7 cm pan size is ideal; larger pans yield flatter loaves but still work fine.
- Store bread in an airtight container at room temperature for up to 4 days; afterward keep refrigerated and toast to refresh.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 60 mg
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