Cheesy Herb Quick Bread
Cooler weather means Fall is around the corner and baking is on the to-do list. Here is a recipe sure to bring warmth and fragrance to your kitchen.
Shared by Deb R.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ¼ cups buttermilk (see note below)
- 2 large eggs
- 2 teaspoons minced garlic (I leave this out)
- 1 tablespoon parsley, chopped (see note below)
- 1 tablespoon thyme, chopped
- 1 tablespoon basil, chopped
- 2 tablespoons olive oil
- 1 cup shredded sharp cheddar cheese
- zest of one lemon (I added this to the original recipe)
Preparation
- Preheat oven to 350°F. Coat an 8-inch by 4-inch loaf pan with cooking spray. Set aside.
- Mix chopped herbs and olive oil in a small bowl, set aside.
- In a large bowl, mix flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk buttermilk, eggs, and garlic. Make a well in the middle of the dry ingredients and pour wet ingredients, herbs, and shredded cheese into well. Mix until well combined.
- Pour batter into prepared dish and bake for 35-45 minutes or until a knife or cake tester inserted into center comes out clean.
Notes:
I don’t usually have buttermilk on hand so use regular milk and replace one tablespoon with lemon juice. Let that sit for about 1 hour.
I often make with just 4 Tablespoons of thyme instead of a mix of herbs.