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Savory Quick Bread Recipe

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★★★★★

4.9 from 146 reviews

This savory cheese quick bread is an easy, yeast-free recipe perfect for a flavorful snack or side. Made with asiago or parmesan cheese, fresh herbs, and sun-dried tomatoes, this moist and cheesy bread can be customized with your favorite additions like olives or bacon. It’s baked to golden perfection in under an hour and offers a delightful combination of savory flavors and tender crumb.

Ingredients

Scale

Wet Ingredients

  • 1 cup (240ml) cold buttermilk
  • 2 large eggs
  • optional for topping: 2 Tablespoons unsalted butter, melted

Dry Ingredients

  • 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)

Fat and Cheese

  • 5 Tablespoons (71g) unsalted butter, cold and cubed
  • 1 and 1/2 cups (190g) shredded asiago or parmesan cheese

Add-ins

  • 1/3 cup (50g) chopped oil-packed sun-dried tomatoes

Instructions

  1. Preheat and prepare pan: 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 to prevent sticking.
  2. Mix wet ingredients: In a medium bowl, whisk together the cold buttermilk and eggs until fully combined and smooth.
  3. Combine dry ingredients and cut in butter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, granulated sugar, salt, pepper, and chopped basil or parsley. Add the cold, cubed butter and use a pastry cutter or pulse in a food processor until the mixture forms coarse crumbs.
  4. Incorporate cheese and sun-dried tomatoes: Stir the shredded asiago or parmesan cheese and chopped sun-dried tomatoes into the crumb mixture, ensuring they are evenly distributed.
  5. Add wet ingredients and mix batter: Pour the buttermilk and egg mixture into the dry ingredients. Stir carefully to combine; the batter will be thick, chunky, and sticky.
  6. Transfer batter to pan and add topping: Spread the batter evenly into the prepared loaf pan. If desired, drizzle the melted unsalted butter over the top to enhance flavor and texture.
  7. Bake the bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 45 minutes. If the top browns too quickly midway, tent the loaf loosely with aluminum foil to promote even baking.
  8. Cool and serve: Remove from oven and place the pan on a cooling rack. Let the bread cool in the pan for at least 10 minutes before slicing. For best texture, you can also cool completely in the pan.
  9. Storage: Store leftovers tightly covered at room temperature for up to 5 days or in the refrigerator for up to 1 week to maintain freshness.

Notes

  • You can substitute asiago or parmesan with your favorite cheese like cheddar or gouda for a different flavor profile.
  • Swap the sun-dried tomatoes with other mix-ins such as corn, olives, or chopped cooked bacon to customize the bread.
  • For a gluten-free version, try using a gluten-free flour blend with similar weight and baking properties.
  • Make sure the butter is cold and cubed for the proper crumbly texture in the dough.
  • Tenting with foil during baking prevents the crust from over-browning and ensures even cooking.
  • Use fresh herbs for the best aromatic flavor, but dried herbs can be used in reduced quantities.

Keywords: cheese quick bread, savory bread, no yeast bread, asiago bread, parmesan bread, sun-dried tomato bread, savory loaf, quick bread recipe

Find it online: https://liamjayne.com/savory-quick-bread-recipe/