This savory quick bread is the ultimate solution when you need fresh, homemade bread without waiting for dough to rise. It’s endlessly customizable—you can add your favorite cheeses, herbs, and mix-ins to suit your taste. With its moist, tender crumb and rich, cheesy flavor, it’s great served warm with soup, salad, or on its own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Black pepper
Eggs
Milk or buttermilk
Olive oil or melted butter
Shredded cheese (such as cheddar, parmesan, or feta)
Chopped fresh herbs (like chives, parsley, or thyme)
Optional: chopped , sun-dried tomatoes, olives, sautéed onions, or spinach
Direction
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, salt, and pepper.
In another bowl, beat the eggs, then mix in milk and olive oil (or melted butter).
Add the wet ingredients to the dry ingredients and stir just until combined—don’t overmix.
Fold in the shredded cheese, herbs, and any optional mix-ins.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 loaf, approximately 10–12 slices. Prep time: 15 minutes Cook time: 50 minutes Total time: 1 hour 5 minutes
Variations
Use different cheeses such as gouda, gruyère, or blue cheese for unique flavors.
Add roasted garlic or caramelized onions for a deeper savory taste.
Spice it up with a pinch of cayenne or chopped jalapeños.
Swap herbs based on what’s in season or what you enjoy most.
For a Mediterranean twist, add olives, sun-dried tomatoes, and crumbled feta.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in a toaster oven or conventional oven at 300°F for 5–10 minutes. This bread also freezes well. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving or reheat directly from frozen.
FAQs
What makes this a “quick” bread?
Quick bread uses baking powder or baking soda instead of yeast, which means no rising or kneading is required.
Can I use whole wheat flour?
Yes, you can replace up to half of the all-purpose flour with whole wheat flour. Keep in mind it may result in a denser texture.
How do I know when the bread is done baking?
Insert a toothpick or skewer into the center of the loaf; if it comes out clean or with a few crumbs, it’s done.
What kind of cheese works best?
Hard cheeses like cheddar, gruyère, or parmesan work great. Softer cheeses like feta or goat cheese add creamy texture and tang.
Can I make muffins instead of a loaf?
Absolutely. Divide the batter into a muffin tin and bake at 350°F for 20–25 minutes or until golden and set.
Do I need to refrigerate the bread?
Only if you’re keeping it for more than 2 days or if it contains meat or dairy-based mix-ins.
Why did my bread come out dry?
Overbaking or too much flour can cause dryness. Be sure to measure your flour properly and check for doneness around the 45-minute mark.
Can I make this dairy-free?
Yes, use dairy-free milk and cheese alternatives. Replace butter with oil or a plant-based spread.
Can I add vegetables?
Yes, sautéed or roasted vegetables like zucchini, spinach, or bell peppers are great additions. Just be sure to remove excess moisture.
Can I use self-rising flour?
You can, but reduce or omit the baking powder and salt accordingly to avoid over-leavening and oversalting.
Conclusion
Savory Quick Bread is an easy, versatile recipe that delivers big flavor with minimal effort. Whether you’re looking for a side dish to pair with your meal or a tasty snack to enjoy any time, this bread hits the mark. Customizable, hearty, and ready in just over an hour—it’s a go-to recipe you’ll want to make again and again.
Savory Quick Bread is an easy, no-yeast bread loaded with herbs, cheese, and optional mix-ins like vegetables or cooked meats. It bakes quickly to a golden crust and moist, tender crumb, making it perfect as a side dish or a satisfying snack.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup milk or buttermilk
1/4 cup olive oil or melted butter
1 cup shredded cheese (cheddar, parmesan, or feta)
1/4 cup chopped fresh herbs (chives, parsley, or thyme)
Optional: 1/2 cup chopped, sun-dried tomatoes, olives, sautéed onions, or spinach
Instructions
Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, and pepper.
In a separate bowl, beat the eggs and mix in the milk and olive oil or melted butter.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
Fold in the shredded cheese, herbs, and any optional mix-ins.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use your favorite cheese or combination of cheeses for varied flavor.To make muffins, divide the batter into a muffin tin and bake for 20–25 minutes.This bread freezes well—wrap tightly and freeze for up to 2 months.Add-ins like sautéed vegetables or meats should be cooked and moisture-free.Replace up to half the flour with whole wheat for a heartier version.
