Cheese garlic herb quick bread is a savory loaf made without yeast, swirled with rosemary, parsley, and garlic and studded with melty pockets of cheddar.
You stir it together in two bowls, layer it into a pan, and bake it while the kitchen fills with the smell of garlic and herbs. There is no kneading and no rising, so you can go from idea to warm slices in about the time it takes to make a pot of soup.
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Why This Cheese Garlic Herb Quick Bread Recipe Works
Baking soda reacts with the yogurt in the batter, which lifts the loaf and gives it a tender, moist crumb. That chemistry replaces the long rise that yeast bread needs.
The herb and garlic mixture is layered through the batter in three passes, so every slice has ribbons of flavor instead of a plain loaf with herbs on top.
Slices of cheddar are pressed into each layer rather than stirred in. They melt into gooey pockets and keep the batter light, with no heavy, dense spots.
Ingredients for Cheese Garlic Herb Quick Bread
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley leaves, finely chopped
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 2 cloves garlic, crushed or finely grated
- 3 tbsp extra virgin olive oil, for the herb mixture
- 7 oz sharp cheddar cheese, cut into thin slices
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup plain yogurt, full fat
- 3/4 cup whole milk
- 2 large eggs
- 3 1/2 tbsp unsalted butter, melted
- 2 tbsp olive oil, for the batter
- 1 tsp unsalted butter, for greasing the pan
Herbs. Fresh rosemary and parsley give the bread its fragrance. Dried oregano and thyme add savory depth.
Garlic. Crush it with a press or grate it finely so it melts into the oil instead of leaving harsh raw chunks.
Cheddar. Pick a sharp block cheese and slice it yourself. Mozzarella also works for a milder, stretchier bread.
Yogurt and milk. Together they make the batter tangy and tender. Whole milk gives the richest crumb, though lower fat milk is fine.
Baking soda. It needs the acid in the yogurt to work, so measure carefully. Do not swap it for baking powder without adjusting the amount.
How to Make Cheese Garlic Herb Quick Bread
1. Heat the oven. Preheat the oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with the butter and line it with parchment paper.
2. Make the herb mixture. Stir the rosemary, parsley, oregano, thyme, garlic, and 3 tablespoons olive oil together in a small bowl.
3. Mix the dry ingredients. Whisk the flour, baking soda, and salt in a large bowl.
4. Mix the wet ingredients. Whisk the yogurt, milk, eggs, melted butter, and 2 tablespoons olive oil in a second bowl until smooth.
5. Make the batter. Make a well in the dry ingredients, pour in the wet mixture, and stir just until combined. A few small lumps are fine.
6. Layer the loaf. Spoon one third of the batter into the pan, dollop on one third of the herb mixture, and swirl it in with a knife. Press one third of the cheese slices into the batter. Repeat twice more.
7. Bake. Bake for 30 minutes, cover loosely with foil, then bake 20 minutes more. A skewer in the center should come out clean.
8. Cool. Let the loaf cool in the pan for 5 minutes, turn it out onto a wire rack, and wait at least 10 minutes before slicing.
How to Serve Cheese Garlic Herb Quick Bread
Slice the loaf while it is still warm and serve it with butter or olive oil for dipping. It is a natural partner for a bowl of creamy pumpkin soup, and it can sit beside a hearty plate of Dutch oven pot roast to catch the juices. For a casual supper, pair it with one pot chili mac and cheese, and serve blueberry mojitos at a party.
How to Store and Reheat Cheese Garlic Herb Quick Bread
Keep leftover bread wrapped in an airtight container at room temperature for 2 to 3 days. Because it contains eggs and cheese, refrigerate it if your kitchen is warm. To freeze, wrap the cooled loaf in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature and warm slices in a 350 degrees F oven or a toaster for a few minutes.
Tips and Variations for Cheese Garlic Herb Quick Bread
Measure the flour well. Spoon flour into the cup and level it off. Packed flour makes the bread dry and heavy.
Do not overmix. Stir only until no dry flour remains. Overmixing makes quick breads tough.
Grate fresh. If you prefer shredded cheese, grate it from a block, because bagged shreds do not melt as smoothly.
Cover with foil. The foil keeps the top from browning too quickly while the center finishes baking.
Skip the raw batter. Do not taste the batter, because it contains raw eggs.
Change the herbs. Fresh chives or dill can replace the rosemary if you prefer a lighter flavor.
Add extras. Fold chopped sun dried tomatoes or cooked crumbled bacon into the layers for a bolder loaf.
Food safety. For general guidance on cooling and storing baked goods that contain eggs and dairy, see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Cheese Garlic Herb Quick Bread
What is cheese garlic herb quick bread?
It is a savory loaf raised with baking soda and yogurt instead of yeast. Herbs, garlic, and cheese are layered through the batter, so it bakes in a single pan with no rise time.
Can I make cheese garlic herb quick bread ahead?
Yes. Bake it up to 2 days ahead and store it wrapped at room temperature, or freeze the cooled loaf for up to 3 months.
Why did my cheese garlic herb quick bread sink in the middle?
The most common causes are too much baking soda, an oven that is too cool, or opening the oven door early. Measure carefully and wait until the last 20 minutes to check the loaf.
Can I use baking powder instead of baking soda?
Yes. Use 3 1/2 teaspoons of baking powder in place of the 1 teaspoon baking soda, and reduce the added salt slightly.
What cheese works best?
Sharp cheddar gives the strongest flavor, while mozzarella, Gruyere, or Monterey Jack make a milder loaf.
Cheese Garlic Herb Quick Bread Without Yeast
Equipment
- 9 x 5 inch loaf pan
- Parchment paper
- Wire rack
- Large mixing bowls
Ingredients
Main Ingredients
- 2 tbsp fresh rosemary finely chopped, for the herb mixture
- 2 tbsp fresh parsley finely chopped, for the herb mixture
- 1 tsp dried oregano for the herb mixture
- ½ tsp dried thyme for the herb mixture
- 2 cloves garlic crushed, for the herb mixture
- 3 tbsp extra virgin olive oil for the herb mixture
- 7 oz sharp cheddar cheese cut into thin slices
- 2 ¼ cup all purpose flour for the batter
- 1 tsp baking soda for the batter
- ½ tsp kosher salt for the batter
- ½ cup plain yogurt full fat
- ¾ cup whole milk
- 2 large eggs
- 3 ½ tbsp unsalted butter melted
- 2 tbsp olive oil for the batter
- 1 tsp unsalted butter for greasing the pan
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F, then grease and line a 9 x 5 inch loaf pan.
- Mix the flavor base. Combine the herbs, garlic, and 3 tablespoons olive oil in a small bowl.
- Make the batter. Whisk the dry ingredients in one bowl and the yogurt, milk, eggs, butter, and olive oil in another, then stir them together until just combined.
- Layer. Alternate thirds of batter, herb mixture, and cheese slices in the pan, swirling each herb layer with a knife.
- Bake. Bake for 30 minutes, cover with foil, and bake 20 minutes more until a skewer comes out clean.
- Cool. Cool in the pan for 5 minutes and on a rack for 10 minutes before slicing.
