It takes less time to mix up a batch of Cheesy Herb Quick Bread than it does to bake it. Then in just 45 minutes in the oven and you have homemade moist, cheesy, herb-filled hot bread.
I wish you could smell my kitchen when this cheesy herb quick bread is baking. Actually, I wish you could smell my whole house. It’s filled with the comforting aromas of fresh-baked bread and cheese and herbs…oh my! I am making this for Thanksgiving this year and decided to make mini loaves so each person gets their own loaf. Truth be told the “mini” loaves are pretty big but I’m betting that everyone will eat their own entire loaf. This is actually an old drop biscuit recipe I had but, trust me, it’s so much better as a mini loaf.
I thought I’d make an herb butter to go along with these amazingly delicious little loaves of love, but after tasting them and seeing how moist and fluffy they are, I don’t see a need for butter. Saying there is “no need for butter” is a pretty big, no huge, statement from ME! I love butter and I love homemade bread an butter almost more than anything on earth. So when I say “hold the butter” you better believe it’s that good!
Once you make these and fill your home with the tantalizing aromas, you’ll put Cheesy Herb Quick Bread on your menu all the time. I know they are at the top of my list. And, if you’re one of my special people over the holidays, you might just get a basket with a couple of loaves for yourself – wink wink.
You can get a mini loaf pan like mine, made by Wilton on Amazon.
If you like this recipe, you will also like:
Cornbread Spinach Cheese Bites Cheddar Cheese Shortbread
Cheesy Herb Quick Bread
It takes less time to mix up a batch of Cheesy Herb Quick Bread than it does to bake it. Then in just 45 minutes in the oven and you have homemade moist, cheesy, herb-filled hot bread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 mini loaves
Ingredients
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 1/2 cups sour cream
- 2 eggs, beaten
- 1 stick melted butter
- 1 TBS Italian dried herbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 350°
- With a stand mixer or with a hand mixer, mix together eggs, sour cream, butter, and cheeses.
- In another bowl stir together flour, baking soda, baking powder, Italian herbs, salt and garlic powder.
- Slowly add dry ingredients into wet ingredients and mix well.
- Divide dough evenly between the eight individual loaves in the loaf pan or fill two large loaf pans.
- Bake for 45-50 minutes.
Notes
To freeze, cool completely, seal in a zip-top bag and freeze for 1 month.
I was inspired to create this blog by my daughter during her Christmas visit. I have spent the last few years photographing my food creations and sharing recipes so she suggested I take the plunge into full-out blogging – so here I go! 
Leave a Reply