Cheese and Herb Loaf is the kind of savory quick bread I like to keep in rotation because it’s simple, hearty, and goes with almost anything. It has a tender crumb, a golden crust, and just enough garlic to make it feel a little special.
The flavor is very cheddar-forward with a nice little boost from fresh herbs and Dijon. I like that it slices cleanly but still stays soft, so it works just as well for soup night as it does on a brunch table.
For me, this loaf is best when I want something warm and savory that doesn’t require yeast or a lot of planning. It’s great alongside chili, a big salad, or eggs, and it also makes a really good snack slice with a little butter.
Why You’ll Love This Recipe
No yeast needed: It’s a true quick bread, so you get that homemade loaf feel without waiting around for rising time.
Cheesy in a good way: Sharp cheddar gives you real flavor (not just “cheese taste”), and the Parmesan adds a salty little edge.
Tender, not heavy: Buttermilk and eggs keep the crumb soft, so it doesn’t eat like a brick the next day.
Easy to switch up: Use whatever herbs look best, and you can make it spicy if that’s your thing.
Useful for meals: I like it with soups and salads, but it’s also great toasted with eggs or tucked next to a sandwich.
Ingredients You’ll Need
Dry
- All-purpose flour: I use regular flour here. It gives the loaf structure without making it tough.
- Baking powder: This is most of the lift, so make sure yours is fresh-ish. Old baking powder can make quick breads bake up flat.
- Baking soda: Works with the buttermilk to help the loaf rise and brown nicely. Don’t skip it.
- Garlic powder: I prefer garlic powder over fresh garlic in this loaf because it spreads through the batter evenly and doesn’t add extra moisture.
- Salt: Between the cheeses and the salt, the seasoning lands in the right place. If your cheddar is very salty, keep the salt level modest.
- Black pepper: Just enough to keep the loaf from tasting one-note. Freshly ground is nice, but whatever you have is fine.
Wet
- Eggs: These hold the loaf together and help it slice cleanly. Room temp is nice, but straight from the fridge works.
- Buttermilk: This makes the crumb tender and gives a little tang. If you don’t have it, Greek yogurt thinned with milk works well.
- Neutral oil: Oil keeps quick bread soft for days. I usually use canola or avocado oil.
- Dijon mustard: You don’t taste “mustard” so much as a little sharpness in the background. It really works with cheddar.
Mix-ins and topping
- Sharp cheddar: Sharp is worth it here. I like shredding it myself because it melts better, but pre-shredded works too.
- Parmesan: Use grated Parmesan (the fine stuff). It adds a salty, nutty note without making the loaf greasy.
- Chives: Fresh is best here. They give a mild onion flavor that doesn’t overpower the herbs.
- Parsley: This keeps the herb flavor bright and clean. Flat-leaf or curly both work.
- Fresh thyme: Thyme is strong, so a little goes a long way. If you swap herbs, dill or basil are both great.
- Melted butter: Brushing the warm loaf is optional, but I like it. It softens the crust just a bit and makes the top taste richer.
- Extra cheddar: Totally optional, but it gives you that cheesy top. I like a light sprinkle so it doesn’t get too oily.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment so it’s easy to lift out later.
- Mix the dry ingredients: In a large bowl, whisk the flour, baking powder, baking soda, garlic powder, salt, and black pepper until everything looks evenly mixed.
- Mix the wet ingredients: In a separate bowl, whisk the eggs, buttermilk, oil, and Dijon until smooth.
- Add the wet to the dry: Pour the wet ingredients into the dry ingredients and fold with a spatula just until you don’t see dry flour.
- Fold in the mix-ins: Add the cheddar, Parmesan, chives, parsley, and thyme. Fold just until combined, then stop mixing.
- Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle a little extra cheddar over the top if you want.
- Bake: Bake for about 50 minutes, until the loaf is deep golden and a toothpick in the center comes out clean or with a few moist crumbs. If the top is browning too fast, tent with foil for the last 15 minutes.
- Cool and finish: Cool in the pan for 10 minutes, then transfer to a rack. Brush the warm loaf with melted butter, then let it cool at least 20 minutes before slicing.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Don’t overmix the batter. Stirring too much makes quick bread tough. I stop as soon as the last streaks of flour disappear, then fold in the cheese and herbs just until they’re mixed through.
Grate the cheese yourself if you can. Pre-shredded cheese works, but it doesn’t melt quite as smoothly. A block of sharp cheddar gives you better pockets of melted cheese in the crumb.
Tent with foil if the top gets dark. Ovens vary a lot, and cheese on top can brown fast. A loose piece of foil for the last 15 minutes keeps the top from overdoing it.
Use fresh herbs, but don’t stress the exact mix. Chives and parsley are mild, thyme is stronger, and dill is great too. Just keep the stronger herbs (like thyme or oregano) a bit lighter.
Check the center, not just the color. A deep golden top can happen before the middle is done. Use a toothpick in the center and look for clean or a few moist crumbs.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Soup night: I like thick slices with tomato soup, broccoli cheddar soup, or a simple chicken noodle. It’s especially good toasted on day two.
- Salad: Serve it with a chopped salad with cucumbers and a tangy vinaigrette. The freshness is nice with the cheese.
- Breakfast: Toast a slice and serve it with scrambled eggs or a fried egg on top. A little hot sauce works well too.
- Sandwich side: This is great next to a turkey sandwich or a BLT. It’s a nice change from chips.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the loaf tightly wrapped at room temperature for 2 days. After that, I usually move it to the fridge so it doesn’t get too soft or weird around the edges.
Store leftovers covered in the fridge for up to 4 days. Warm slices in the microwave for a few seconds, or toast them so the edges crisp up a bit.
You can make this recipe ahead and bake it the next day by mixing the dry ingredients and wet ingredients separately, then combining them right before baking. I don’t love leaving the mixed batter sitting too long because the loaf can lose some lift.
If you want it to last longer, freeze individual slices or freeze the whole loaf wrapped well. Thaw in the fridge overnight, then toast or warm to bring it back.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I make this without buttermilk?
Yes. Greek yogurt thinned with a splash of milk is my favorite swap, and it’s very close in texture. You can also use milk with a little lemon juice or vinegar, but yogurt gives a more tender crumb.
What herbs work best if I don’t have chives, parsley, or thyme?
Dill and basil are both really good here. Oregano works too, but I’d use a lighter hand because it can take over fast, especially if it’s very fresh.
How do I know when the loaf is done?
Look for deep golden color and a toothpick inserted in the center coming out clean or with a few moist crumbs. If the edges look done but the center seems underbaked, tent the top with foil and keep going a little longer.
Can I add jalapeño or cayenne?
Definitely. I like adding a diced jalapeño (seeded if you want it milder) or stirring in about 1/2 teaspoon cayenne for a gentle heat. It’s especially good if you’re serving it with chili.
Why did my loaf turn out dense?
The most common reason is overmixing the batter, which can knock out the lift and make it bake up heavy. Also check that your baking powder and baking soda aren’t old, since quick breads really rely on them.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cheese and Herb Loaf
INGREDIENTS
Dry
- 2.0 cups all purpose flour
- 2.0 tsp baking powder
- ½ tsp baking soda
- 1.0 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper.
Wet
- 2.0 large eggs
- 1.0 cup buttermilk
- ⅓ cup neutral oil
- 1.0 tbsp Dijon mustard.
Mix ins and topping
- 1.5 cups shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- ⅓ cup chopped fresh chives
- ¼ cup chopped fresh parsley
- 1.0 tbsp chopped fresh thyme
- 1.0 tbsp melted butter for brushing
- extra shredded cheddar for topping.
INSTRUCTIONS
Prepare
- preheat oven to 350 F
- grease a 9 by 5 inch loaf pan and line with parchment.
Mix batter
- whisk dry ingredients until uniform
- whisk wet ingredients until smooth
- add wet to dry and fold just until no dry flour remains
- fold in cheddar Parmesan and herbs and stop mixing as soon as combined.
Bake and finish
- scrape batter into pan and smooth top
- add extra cheddar on top if using
- bake until deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs
- cool in pan 10 minutes then transfer to a rack
- brush warm loaf with melted butter and cool at least 20 minutes before slicing.
