Description

This Cheesy Herb Quick Bread is a flavorful and easy-to-make loaf, perfect for a savory snack or a side dish. Infused with fresh rosemary and thyme and packed with sharp cheddar cheese, it comes together quickly without the need for yeast or long rising times. Baked to a golden perfection, this bread offers a moist and tender crumb with a delicious cheesy crust.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

Herbs & Cheese

1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1¼ cups shredded sharp cheddar cheese (divided: 1 cup in batter, ¼ cup for topping)

Wet Ingredients

1 cup milk (any kind)
1 large egg
¼ cup melted butter
2 tbsp honey (optional)

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Instructions

Prep: Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan to ensure easy removal of the bread after baking.
Dry Mix: In a large bowl, whisk together all-purpose flour, baking powder, salt, garlic powder, and onion powder, ensuring the leavening and seasonings are evenly distributed.
Add-ins: Stir in the chopped fresh rosemary, thyme, and 1 cup of shredded sharp cheddar cheese into the dry ingredients. Reserve ¼ cup of cheese for topping the loaf later.
Wet Mix: In a separate bowl, whisk together the milk, large egg, melted butter, and honey if using. This combination adds moisture, richness, and a touch of sweetness to the bread.
Combine: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the bread light and tender.
Bake: Transfer the batter into the prepared loaf pan, evenly spread out, and sprinkle the reserved ¼ cup cheese on top. Bake in the preheated oven for 40 to 45 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Cool: Remove the bread from the oven and allow it to rest in the pan for 10 minutes before slicing. This helps the bread set and makes slicing easier.

Notes

For a dairy-free version, substitute milk with a plant-based milk and use a dairy-free butter alternative.
Fresh herbs can be swapped or combined with dried herbs if fresh is unavailable; use about 1 teaspoon dried herbs.
Honey is optional and can be omitted for a less sweet bread.
Store leftover bread wrapped in foil or in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Do not overmix the batter to avoid a dense bread texture.