Description
A savory, no-yeast herb and cheese quick bread packed with flavor and perfect as a side for soups, salads, or breakfast.
Ingredients
Scale: 1x
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried Italian herbs or a mix of rosemary, thyme, and oregano
½ teaspoon garlic powder (optional)
1 cup shredded cheddar or Gruyère cheese
¼ cup grated Parmesan cheese
1¼ cups whole milk
⅓ cup olive oil
2 large eggs
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, pepper, herbs, and garlic powder if using.
Stir in shredded cheddar and Parmesan until evenly distributed.
In another bowl, whisk together milk, olive oil, and eggs.
Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use fresh herbs if desired—double the quantity for best flavor.
This bread is best served warm with butter or olive oil.
Store leftovers in an airtight container for up to 3 days or freeze for longer storage.