Cheddar Cheese Herb Bread
Indulge in the rich, savory delight of Cheddar Cheese Herb Bread, a truly irresistible quick bread bursting with sharp cheddar, earthy fresh herbs, and a tender, buttery crumb. Perfectly seasoned with parsley, chives, and thyme, this recipe combines rustic flavors with a touch of sophistication, making it a standout addition to any meal. With just 20 minutes of prep time, this easy-to-make bread is baked to golden perfection in under an hour. Whether served warm alongside soups and stews, as a breakfast favorite, or as a snack on its own, each slice delivers a comforting balance of cheesy goodness and herby freshness. Ideal for casual gatherings or holiday spreads, this bread is an aromatic masterpiece you’ll want to bake again and again.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 1.25 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 large egg, beaten
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, melted butter, and beaten egg until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the shredded cheddar cheese, chopped parsley, chives, and thyme until evenly distributed throughout the dough.
Pour the dough into the prepared loaf pan, spreading it out evenly. Smooth the top with a spatula if necessary.
Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 257 mg | 20% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
