Savory Cheese Quick Bread is the perfect combination of rich flavors and cozy comfort. With its cheesy goodness and hints of fresh herbs, this bread can be enjoyed at any time of the day. It’s ideal for breakfast, a snack, or served alongside soups and salads. This quick bread is easy to make, requiring no yeast or lengthy rise times, making it a fantastic option for bakers of all levels.
Why Make This Recipe
Making Savory Cheese Quick Bread is rewarding and simple. You can whip it up quickly, and it utilizes pantry staples and fresh ingredients. The cheesy and herb-filled loaf is not only delicious but also adds a scrumptious touch to your meals. Whether you’re entertaining guests or looking for a satisfying treat, this recipe is sure to impress!
How to Make Savory Cheese Quick Bread
Ingredients:
- 1 cup (240ml) cold buttermilk
- 2 large eggs
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 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 (or 2 tablespoons each)
- 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)
Directions:
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8.5×4.5-inch loaf pan with butter or a nonstick spray.
- In a bowl, whisk together the buttermilk and eggs until combined.
- In a separate large bowl, mix the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley. Alternatively, you can pulse these ingredients in a large food processor.
- Add the cubed butter to the dry ingredients. Use a pastry cutter or the food processor to mix until coarse crumbs form. If you used a food processor, transfer the mixture to a large bowl.
- Stir in the shredded cheese and sun-dried tomatoes until mixed. Then, pour in the buttermilk mixture and stir until combined. The batter will be thick, chunky, and sticky.
- Pour or spread the batter into your prepared pan. If desired, drizzle melted butter over the top for extra flavor.
- Bake for about 50–60 minutes or until a toothpick inserted in the center comes out clean. Check around 45 minutes; if the top is browning too quickly, tent with aluminum foil to bake evenly.
- Allow the bread to cool in the pan on a rack for at least 10 minutes before slicing, or cool completely in the pan.
- Store any leftovers tightly, keeping the bread at room temperature for up to 5 days or in the refrigerator for up to 1 week.
How to Serve Savory Cheese Quick Bread
Savory Cheese Quick Bread can be served warm or at room temperature. Consider slicing it to enjoy on its own, with butter, or alongside your favorite spreads. It pairs well with soups, salads, or as a savory side for any meal.
How to Store Savory Cheese Quick Bread
To store your Savory Cheese Quick Bread, wrap it tightly in plastic wrap or keep it in an airtight container. It will stay fresh at room temperature for up to 5 days. For longer storage, keep it in the refrigerator for up to 1 week. If you have leftovers, feel free to freeze slices for up to 3 months.
Tips to Make Savory Cheese Quick Bread
- Ensure your butter is cold for the best texture.
- Feel free to mix and match different cheeses or herbs based on your preference.
- If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes.
Variation
Try adding other ingredients like olives, cooked bacon, or different herbs for delicious variations. You can also experiment with different cheese combinations to find your favorite flavor profile!
FAQs
1. Can I use a different type of cheese?
Yes, you can substitute asiago or parmesan with other cheeses like cheddar or mozzarella depending on your taste.
2. How can I make this bread more flavorful?
Add spices or ingredients such as cooked garlic, caramelized onions, or different herbs to enhance its flavor.
3. Can I make muffins instead of a loaf?
Absolutely! You can make Savory Cheese Muffins by dividing the batter into muffin tins. Adjust the baking time to about 20-25 minutes or until they’re golden on top.
Enjoy baking and savoring your Savory Cheese Quick Bread!
Savory Cheese Quick Bread
Ingredients
Wet Ingredients
- 1 cup cold buttermilk
- 2 large eggs
Dry Ingredients
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup chopped fresh basil or parsley or 2 tablespoons each
Butter and Cheese
- 5 tablespoons unsalted butter cold and cubed
- 1 and 1/2 cups shredded asiago or parmesan cheese
- 1/3 cup chopped oil-packed sun-dried tomatoes optional for topping: 2 tablespoons unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8.5×4.5-inch loaf pan with butter or nonstick spray.
- In a bowl, whisk together the buttermilk and eggs until combined.
- In a separate large bowl, mix together the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and chopped herbs.
- Add the cubed butter to the dry ingredients and mix until coarse crumbs form, using a pastry cutter or food processor.
- Stir in the shredded cheese and sun-dried tomatoes until mixed, then pour in the buttermilk mixture and stir until combined.
Baking
- Pour or spread the batter into your prepared pan. If desired, drizzle melted butter over the top.
- Bake for about 50–60 minutes or until a toothpick inserted in the center comes out clean. Check around 45 minutes; if the top is browning too quickly, tent with aluminum foil.
Cooling and Storing
- Allow the bread to cool in the pan on a rack for at least 10 minutes before slicing, or cool completely in the pan.
- Store any leftovers tightly, keeping the bread at room temperature for up to 5 days or in the refrigerator for up to 1 week.
