Description
Savory herb cheese quick bread with cheddar, Parmesan, cream cheese, and fresh herbs, perfect for any occasion. Easy to make!
Ingredients
Scale
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 1 large egg, lightly beaten
- 4 ounces cream cheese, softened
- 4 ounces sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tablespoons melted butter, for brushing
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
- Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, and egg.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Do not overmix.
- Add Cheese and Herbs: Add the softened cream cheese, shredded cheddar cheese, grated Parmesan cheese, chives, parsley, and dill to the dough. Gently fold until evenly distributed. Do not overmix.
- Preheat and Prepare Pan: Preheat oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan.
- Pour into Pan: Carefully pour the dough into the prepared loaf pan, spreading it evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent with foil during the last 15-20 minutes.
- Cool: Remove from oven and let cool in the loaf pan for 10 minutes.
- Invert and Cool Completely: Invert the bread onto a wire rack to cool completely.
- Brush with Butter: While the bread is still warm, brush the top with melted butter.
- Slice and Serve: Let the bread cool completely before slicing and serving.
Notes
- Cheese Variations: Gruyere, Monterey Jack, or pepper jack cheese can be substituted for cheddar.
- Herb Variations: Rosemary, thyme, or oregano can be substituted for the herbs listed. Use half the amount if using dried herbs.
- Add-Ins: Chopped nuts (walnuts, pecans) or sun-dried tomatoes can be added.
- Gluten-Free: Substitute all-purpose flour with a gluten-free all-purpose flour blend containing xanthan gum.
- Serving Suggestions: Serve with soup, salad, or as part of a cheese board. Perfect for sandwiches or toast.
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for longer storage.
- Buttermilk Substitute: Add 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of milk. Let it sit for 5 minutes.
- Don’t Overmix: Overmixing will result in a tough bread.
- Softened Cream Cheese is Key: Ensure cream cheese is softened before adding.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes