Cheese and Herb Loaf
Savory quick bread loaf packed with cheddar and fresh herbs with a tender crumb and golden crust
PRINT PINServings 10
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.
Notes
1. Use Greek yogurt thinned with milk instead of buttermilk. Swap herbs with dill basil or oregano based on what is fresh. For a spicier loaf add 0.5 tsp cayenne or 1 diced jalapeno. If browning too fast tent with foil for the last 15 minutes
Nutrition
Calories: 290kcal | Carbohydrates: 22g | Protein: 11g | Fat: 18g