Herb & Cheese Quick Bread: Easy No-Yeast Cheesy Loaf in Under an Hour

This Herb & Cheese Quick Bread delivers fluffy, golden slices packed with sharp cheddar and fragrant fresh herbs. Ready from start to finish in under an hour with no yeast or kneading, it pairs perfectly with soups, salads or brunch spreads.

Why You’ll Love This Herb & Cheese Quick Bread

Imagine warm, cheesy bread fresh from the oven, with a crisp exterior and moist, tender crumb infused with parsley, thyme and rosemary. This savory quick bread skips the long rise time of yeast breads, making it ideal for weeknight dinners or unexpected guests. Every bite bursts with melted cheese and aromatic herbs, creating a comforting homemade treat that feels indulgent yet simple.

Ingredients for Herb & Cheese Quick Bread

Gather these pantry staples for one 9×5-inch loaf, serving 10-12 slices.

Dry Ingredients

• 2 cups all-purpose flour (280g)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional, for subtle balance)
• 1 teaspoon garlic powder (optional, for extra savoriness)

Cheese and Herbs

• 1 1/2 cups shredded sharp cheddar cheese (6 oz), divided
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon dried oregano (or Italian seasoning)

Wet Ingredients

• 1 cup whole milk, room temperature
• 1/4 cup unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature

These ingredients yield a loaf with about 200 calories per slice, rich in protein from the cheese and eggs.​

Step-by-Step Instructions

Follow these simple steps for foolproof results.

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper for easy removal. Chop the fresh herbs finely and shred the cheese if not pre-shredded.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, sugar and garlic powder until evenly combined. Add 1 cup of the shredded cheddar cheese plus all the herbs. Toss gently to coat the cheese and herbs with flour, preventing them from sinking during baking.

Step 3: Combine Wet Ingredients

In a medium bowl, whisk the milk, melted butter and eggs until smooth and fully blended. Use room-temperature ingredients for the fluffiest texture.

Step 4: Form the Batter

Pour the wet mixture into the dry ingredients. Stir with a rubber spatula or wooden spoon just until combined; a few lumps are okay. Fold in the remaining 1/2 cup cheese. Avoid overmixing to keep the crumb tender.

Step 5: Bake to Perfection

Transfer the batter to the prepared pan and smooth the top with a spatula. Sprinkle a pinch of extra cheese on top if desired. Bake for 40-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

Total time: 10 minutes prep + 45 minutes bake.

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Tips for the Best Herb & Cheese Quick Bread

• Room-temperature wet ingredients ensure even rising and a lighter crumb.
• Stir only until no dry flour remains; overmixing leads to dense bread.
• Fresh herbs provide the brightest flavor; if using dried, reduce to half the amount.
• Check doneness at 40 minutes, as oven times vary.
• For extra shine, brush the top with melted butter right after baking.
• Let the loaf cool at least 20 minutes before slicing to set the structure.

These tweaks make all the difference in texture and taste.​

Variations and Customizations

Tailor this recipe to your pantry or preferences.

Cheese Swaps

Use pepper jack for heat, Gruyere for nuttiness, mozzarella for stretchy melt or a cheddar-Parmesan mix for sharpness.

Herb Mixes

Try Italian herbs (basil, oregano), a spring blend (chives, dill) or Mediterranean (rosemary, thyme, oregano).

Add-Ins

Fold in chopped sun-dried tomatoes, caramelized onions, roasted garlic, chopped olives, spinach or diced jalapeños for 1/4 cup total.

Dietary Tweaks

• Gluten-free: Swap with a 1:1 gluten-free flour blend.
• Dairy-free: Use plant-based milk, vegan butter and cheese.
• Egg-free: Replace with 1/2 cup plain yogurt or a flax egg (1 tbsp ground flax + 3 tbsp water).

How to Serve Herb & Cheese Quick Bread

Slice warm and enjoy straight from the oven with a pat of butter. It shines alongside tomato soup, creamy potato chowder, crisp green salads or roasted vegetables. Serve at brunch with scrambled eggs, as a potluck side or on a charcuterie board with dips. For snacks, toast slices and top with avocado or cream cheese.​

Storage, Make-Ahead and Freezing

This bread stays fresh and flavorful with proper storage.

Room Temperature and Fridge

Store cooled leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.

Freezing Instructions

Wrap the cooled loaf tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

Reheating

Warm slices in a toaster oven at 325°F for 5 minutes, microwave for 20 seconds or enjoy cold. Freezing preserves the moist crumb perfectly.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, substitute with half the amount (e.g., 2 tbsp dried for 1/4 cup fresh) for similar flavor intensity.

Why is my quick bread dense?
Overmixing, cold ingredients or overbaking are common culprits. Stir minimally and measure accurately.

Can I make this gluten-free?
Absolutely; use a 1:1 gluten-free flour blend like Bob’s Red Mill. Add 1/4 tsp xanthan gum if not included.

What cheese works best?
Sharp cheddar melts beautifully and provides bold flavor. Mix with Parmesan for umami or mozzarella for gooeyness.

How long does it last?
Up to 2 days at room temp, 5 days in the fridge or 3 months frozen.

Is this recipe vegetarian?
Yes, it’s fully vegetarian with standard ingredients.

This Herb & Cheese Quick Bread has become a reader favorite for its simplicity and crowd-pleasing taste. Bake a loaf today and savor the cheesy, herby goodness!

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