Description
This cheese quick bread recipe is savory, moist, and packed with herbs, asiago or parmesan, and sun-dried tomatoes. It requires no yeast and is ready in about 1 hour.
Ingredients
1 cup (240ml) cold buttermilk
2 large eggs
2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1 Tablespoon (12g) granulated sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup (6g) chopped fresh basil or parsley (or 2 Tbsp each)
5 Tablespoons (71g) unsalted butter, cold and cubed
1 and 1/2 cups (190g) shredded asiago or parmesan cheese
1/3 cup (50g) chopped oil-packed sun-dried tomatoes
Optional: 2 Tablespoons melted unsalted butter for topping
Instructions
1. Preheat oven to 350°F (177°C). Grease a 9×5-inch or 8.5×4.5-inch loaf pan.
2. In a bowl, whisk together cold buttermilk and eggs until well combined.
3. In a separate bowl, whisk flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and herbs.
4. Add cubed butter and cut into the dry mix using a pastry cutter or food processor until coarse crumbs form.
5. Stir in cheese and chopped sun-dried tomatoes.
6. Pour in the buttermilk-egg mixture and stir until just combined. Batter will be thick and sticky.
7. Spread batter into the loaf pan. Pour melted butter over top if desired.
8. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for at least 10 minutes before slicing and serving.
Notes
Store cooled bread tightly wrapped at room temperature for up to 5 days or in the refrigerator for 1 week.
Freeze fully cooled bread (whole or sliced) in airtight packaging for up to 3 months.
Use a 1-to-1 gluten-free flour blend for a gluten-free version.
Substitute buttermilk with 1 cup milk + 1 tablespoon lemon juice or vinegar.
For muffins, bake batter in a lined muffin tin at 350°F for 22–26 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American