Garlic Cheese Quick Bread is my go-to savory quick bread when I want something warm and filling but don’t want to deal with yeast. It’s soft, a little rich, and tastes like garlic bread in loaf form.
The crumb stays moist and tender thanks to the dairy in the batter, and you get those little pockets of melted cheese throughout. I also really like the buttery garlic topping because it makes the whole loaf taste more finished.
I make this as a side for soup nights, but it’s also great sliced up for snacking or set out with pasta or a simple salad. It’s the kind of bread I’d rather bake than buy because it’s reliable and easy to slice.
Why You’ll Love This Recipe
No yeast: You get that garlic-bread comfort without waiting for dough to rise. It’s a true quick bread, so it fits into regular weeknight cooking.
Soft, not dry: This loaf bakes up tender and stays that way, which is honestly what I care about most with quick breads.
Real garlic flavor: Using both garlic powder and fresh garlic gives it a stronger, more savory flavor without being harsh.
Cheese in every slice: The mix of cheddar, mozzarella, and parmesan gives you good melt plus a little salty bite.
Easy to tweak: You can swap cheeses or use buttermilk if you want it a little tangier. It’s a forgiving recipe.
Ingredients You’ll Need
Dry Ingredients
- All-purpose flour: I use regular flour here. It gives the loaf structure without making it heavy.
- Baking powder: Don’t skimp on this—quick bread needs it for lift since there’s no yeast.
- Garlic powder: This gives you garlic flavor throughout the loaf, not just where the fresh garlic lands.
- Sugar: It doesn’t make the bread sweet. It just rounds out the savory flavors a bit.
- Fine salt: Go with fine salt so it mixes in evenly. The cheeses add salt too, so I keep this right where it is.
- Black pepper: Just enough to give a little bite. Freshly ground is nice, but anything works.
Wet Ingredients
- Eggs: Eggs help the loaf set and slice cleanly. Let them come to room temp if you think of it, but it’s not a deal breaker.
- Milk: Plain milk works great, and buttermilk is a nice swap if you want a little tang.
- Unsalted butter: I like unsalted here so the salt level stays under control. Melt it and let it cool slightly so it doesn’t scramble the eggs.
- Sour cream: This is the little trick for a softer crumb. Plain Greek yogurt also works if that’s what you have.
Cheese and Mix Ins
- Cheddar cheese: Sharp cheddar is my pick because it actually tastes like cheddar after baking.
- Mozzarella: This is for melt and that stretchy cheese feel. Low-moisture shredded mozzarella is easiest.
- Parmesan: Adds a salty, savory edge. I use finely grated so it disappears into the batter.
- Garlic: Fresh garlic is best here. Mince it finely so you don’t end up with big spicy bites.
- Fresh parsley: I like a little freshness in a rich loaf like this. Dried parsley works in a pinch, but fresh looks and tastes better.
Topping
- Butter: This keeps the top flavorful and a little glossy. It also helps the parmesan stick.
- Garlic: A small amount goes a long way on top. Mince it very fine so it spreads out.
- Parmesan: A simple, salty finish that makes it taste like classic garlic bread.
- Flaky salt: Totally optional, but I like a light sprinkle for a little crunch and contrast.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease a 9×5-inch loaf pan, and line it with parchment if you want easier removal.
- Mix the dry ingredients: In a large bowl, whisk the flour, baking powder, garlic powder, sugar, salt, and black pepper until evenly combined.
- Mix the wet ingredients: In a second bowl, whisk the eggs, milk, melted butter, and sour cream until smooth.
- Add the mix-ins: Stir the minced garlic, chopped parsley, cheddar, mozzarella, and parmesan into the wet mixture.
- Combine the batter: Add the wet mixture to the dry ingredients and fold just until you don’t see dry flour. The batter will be thick.
- Bake: Scrape the batter into the prepared pan and smooth the top. Bake for 40 to 50 minutes, until golden and a toothpick comes out clean.
- Add the topping: Stir the melted butter and minced garlic together, then brush it over the hot loaf. Sprinkle with parmesan and a little flaky salt if you like.
- Cool: Cool the bread in the pan for 10 minutes, then transfer to a rack and cool for about 10 more 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. Once the wet and dry meet, I fold just until the flour disappears. Overmixing makes quick bread tougher and less tender.
Shred your own cheese if you can. Pre-shredded cheese works, but it doesn’t melt quite as nicely. A quick hand shred gives you better pockets of cheese through the loaf.
Tent with foil if the top is browning early. Some ovens run hot, and cheese breads can darken fast on top. A loose foil tent keeps it from overbrowning while the center finishes.
Let it cool a bit before slicing. If you cut too soon, the loaf can feel gummy in the middle. Ten minutes on a rack is usually enough to get cleaner slices.
Use fresh garlic, but mince it small. Bigger pieces can bake up sharp. Finely minced garlic spreads the flavor out more evenly.
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: This is really good with tomato soup, chicken noodle, or a simple vegetable soup. I like it best when the soup isn’t too creamy.
- Pasta night: Serve thick slices alongside spaghetti, baked ziti, or any red-sauce pasta. It’s basically your bread side built in.
- Salad: A crisp chopped salad is nice with this—think romaine, cucumbers, red onion, and a simple vinaigrette. Something fresh helps.
- Breakfast: I’ll warm a slice and serve it with scrambled eggs. It’s also good with a little extra butter on top.
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 it airtight at room temp for up to 2 days. I usually keep it in a container or wrapped well so the cut side doesn’t dry out.
If you want it warm again, just toast slices or warm them briefly in the microwave. The toaster is nice because the edges get a little crisp.
For longer storage, freeze sliced bread so you can grab what you need. Let slices thaw at room temp, or toast from frozen if you’re in a hurry.
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 use buttermilk instead of milk?
Yes. Buttermilk gives the loaf a little tang and it works well with the garlic and cheese. I use the same amount as the milk.
What other cheeses work well here?
Pepper jack is great if you want a little heat, and gruyere is nice if you want a more mellow, nutty flavor. I’d keep some parmesan in the mix (or at least on top) because it adds that salty finish.
How do I know when it’s done baking?
I look for a deep golden top and a toothpick coming out clean from the center. If the toothpick has wet batter on it, keep baking and check again in a few minutes.
Why did my quick bread turn out dense?
The most common reason is overmixing after the wet and dry ingredients are combined. Another one is old baking powder, so if yours has been sitting around for a long time, it’s worth replacing.
Can I freeze this bread?
Yes, it freezes well, especially if you slice it first. Wrap slices tightly and freeze, then thaw as needed.
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
Garlic Cheese Quick Bread
INGREDIENTS
Dry Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp sugar
- 3/4 tsp fine salt
- 1/4 tsp black pepper.
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/3 cup melted unsalted butter
- 2 tbsp sour cream.
Cheese And Mix Ins
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic minced
- 2 tbsp chopped fresh parsley.
Topping
- 2 tbsp melted butter
- 1 clove garlic minced
- 2 tbsp grated parmesan cheese
- flaky salt to taste.
INSTRUCTIONS
Prep And Mix
- heat oven to 350 F and grease a 9x5 inch loaf pan then line with parchment if desired
- whisk flour baking powder garlic powder sugar salt and pepper in a large bowl
- whisk eggs milk melted butter and sour cream in a second bowl then stir in minced garlic parsley and cheeses
- add wet to dry and fold just until no dry flour remains and batter is thick.
Bake And Finish
- scrape batter into pan and smooth top then bake until golden and a toothpick comes out clean 40 to 50 minutes
- mix melted butter and garlic for topping and brush over hot loaf then sprinkle parmesan and flaky salt
- cool in pan 10 minutes then transfer to a rack and cool 10 minutes before slicing.
