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Savory Herb Loaf

Savory Herb Loaf

Moist savory quick bread loaf packed with fresh herbs, garlic, and cheddar
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10

INGREDIENTS

Dry Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp garlic powder
  • 1/2 tsp black pepper.

Wet Ingredients

  • 2 large eggs
  • 1 cup buttermilk
  • 1/3 cup olive oil
  • 1 tbsp honey.

Mix Ins and Topping

  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • lemon zest to taste
  • 1 tbsp melted butter for brushing
  • coarse salt to taste.

INSTRUCTIONS

Prep

  • preheat oven to 350 F
  • grease and line a 9x5 inch loaf pan with parchment leaving overhang
  • chop herbs and shred cheese.

Mix and Bake

  • whisk dry ingredients in a large bowl until uniform
  • whisk eggs buttermilk olive oil and honey in a separate bowl
  • pour wet into dry and stir just until no dry flour remains
  • fold in cheddar and herbs
  • scrape batter into pan and smooth the top
  • bake until deeply golden and a toothpick inserted in the center comes out clean 45 to 55 minutes.

Cool and Serve

  • cool in pan 10 minutes then lift out and cool on a rack at least 30 minutes
  • brush top with melted butter and sprinkle with coarse salt if desired
  • slice and serve warm or at room temperature.

Notes

1. Use buttermilk for best rise and tender crumb and substitute milk plus 1 tbsp lemon juice if needed. Swap cheddar for parmesan gruyere or feta and reduce salt slightly with salty cheeses. Use 2 to 3 tbsp dried herbs total in place of fresh and reduce rosemary if using dried. Avoid overmixing to prevent a dense loaf and let cool before slicing for clean cuts

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g