Introduction

This Cheese Quick Bread is a delightful savory treat made without yeast, perfect for those who want an easy, flavorful loaf. Loaded with shredded cheese, fresh herbs, and sun-dried tomatoes, it’s great for snacking or serving alongside soups and salads.

The image shows a white plate on a white marbled surface holding four slices of savory bread, stacked leaning slightly against each other. Each slice is light golden brown on the edges with a moist, dense interior speckled with green herbs and small bits of dark sun-dried tomatoes or similar ingredients. The crust is slightly crisp and textured. In the foreground, a small green basil leaf garnishes the scene, and part of a striped cloth is visible on the right side. The background is softly blurred with neutral tones, enhancing the natural color and texture of the bread. Photo taken with an iphone --ar 4:5 --v 7

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 Tbsp 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

Instructions

Step 1: Preheat oven to 350°F (177°C). Grease a 9×5-inch or 8.5×4.5-inch loaf pan with butter or nonstick spray.
Step 2: Whisk the buttermilk and eggs together in a bowl until combined.
Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and chopped basil or parsley. Alternatively, pulse these ingredients briefly in a food processor.
Step 4: Add the cold, cubed butter to the dry ingredients. Cut it in using a pastry cutter or pulse several times in the food processor until coarse crumbs form. If using a food processor, transfer the mixture to a large bowl.
Step 5: Stir in the shredded cheese and chopped sun-dried tomatoes until evenly distributed.
Step 6: Pour the buttermilk and egg mixture into the dry ingredients and gently stir until combined. The batter will be thick, chunky, and sticky.
Step 7: Pour or spread the batter evenly into the prepared loaf pan. If desired, brush the top with melted butter for added flavor and texture.
Step 8: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 45 minutes. If using the smaller 8.5×4.5-inch pan, bake closer to 60 minutes. If the top browns too quickly, tent with foil halfway through baking.
Step 9: Let the bread cool in the pan on a wire rack for at least 10 minutes before slicing. You may also let it cool completely in the pan.

Tips & Variations

Swap out sun-dried tomatoes for corn, olives, chopped cooked bacon, or your favorite savory add-ins to customize the flavor.
Use different cheeses like sharp cheddar, gruyère, or mozzarella for varied taste and texture.
For a herby twist, try fresh thyme or rosemary in place of basil or parsley.
Be sure to use cold butter and cut it into coarse crumbs to ensure a tender, flaky crumb in the bread.

Storage

Store any leftover bread tightly wrapped at room temperature for up to 5 days or refrigerate for up to 1 week. To reheat, warm slices in a toaster oven or microwave until heated through for the best flavor and texture.

How to Serve

The image shows a loaf of golden-brown bread with a rough textured top sprinkled with coarse salt and small green herb pieces, placed on a white oval plate. Two slices are cut from the loaf and laid overlapping at the top of the plate; the top slice is spread with melted butter showing a creamy yellow shine, while the slice below reveals a soft, airy crumb dotted with herbs and darker bits. To the left of the plate, there is a sprig of green parsley, and above the plate, there are two small white bowls—one with smooth butter and the other with coarse salt crystals. The setting is on a white marbled surface with a striped cloth partially visible at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk adds acidity which helps with leavening and adds tangy flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Can I freeze this cheese quick bread?

Yes, this bread freezes well. Wrap it tightly in plastic wrap and then aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature and reheat if desired before serving.