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Close-up of the bumpy texture and toasted cheese topping on the Herb and Cheese Quick Bread.

Herb and Cheese Quick Bread: The Ultimate Rustic Savory Loaf

A rustic, no-yeast Herb and Cheese Quick Bread featuring a bubbly cheddar and mozzarella crust, fresh rosemary and thyme, and a golden-brown pull-apart texture. Perfectly seasoned and baked in a dark metal pan.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Baking, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Herb and Cheese Quick Bread
  • 3 cups all-purpose flour 375g
  • 1 tbsp baking powder 12g
  • 1 tsp fine sea salt 6g
  • 1 tbsp granulated sugar 12g
  • 1 tsp dried herb flakes Italian seasoning works well
  • 1.5 cups sharp cheddar cheese 170g, shredded and divided
  • 1/2 cup mozzarella cheese 56g, shredded
  • 2 tbsp fresh rosemary chopped
  • 1 cup buttermilk 240ml
  • 1/4 cup unsalted butter 57g, melted
  • 2 large eggs one for batter, one for egg wash
  • 4-5 sprigs fresh thyme whole sprigs for topping

Equipment

  • 1 Dark grey metal loaf pan 9x5 inch (23x13 cm)
  • 1 Pastry Brush For egg wash

Instructions
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease your dark grey metal loaf pan thoroughly with butter.
  2. In a large bowl, whisk the flour, baking powder, sea salt, sugar, and dried herb flakes. Stir in 1 cup of the cheddar cheese until coated.
Mixing the Dough
  1. In a separate jug, whisk the buttermilk, melted butter, and one egg until smooth.
  2. Pour the wet ingredients into the dry. Fold with a spatula until just combined. The batter should look lumpy; do not overmix.
Topping and Baking
  1. Transfer the thick batter into the loaf pan, creating a bumpy, uneven surface for texture.
  2. Top with the remaining cheddar, mozzarella, rosemary, and thyme sprigs. Brush exposed dough with the egg wash.
  3. Bake for 45-50 minutes until the cheese is bubbly and toasted, and a skewer comes out clean.

Notes

Use a dark metal pan for the best crust development.
Shred cheese from a block for a better melt than pre-shredded varieties.
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