Parmesan Herb Quick Bread
Parmesan herb quick bread is easy to make using fresh herbs and shredded parmesan. This savory quick bread recipe is a keeper!
Summer provides an abundance of fresh herbs and you can use them in a variety of recipes. If you enjoy baking, then try this savory quick bread recipe. Made with fresh dill and fresh parsley, this bread has plenty of flavor as well as a cheesy component thanks to the shredded parmesan. This quick bread makes a good housewarming gift too!
Why this recipe works: The batter, which comes together in just a few minutes, uses buttermilk to help the bread rise while still keeping the bread moist. The fresh herbs and parmesan are complemented by died garlic powder and onion powder to guarantee a savory and flavorful bread.
How to make parmesan herb quick bread
- Preheat oven to 350° F. Line a 8×4-inch loaf pan with parchment paper.
- Whisk together the dry ingredients. Add 1 cup parmesan and fresh herbs, then whisk again. Set aside.
- Whisk together the wet ingredients. Add wet ingredients to dry ingredients and mix just until combined. Transfer batter to prepared pan and sprinkle 2 Tablespoons parmesan on top.
- Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out with little to no crumbs. As soon as the bread comes out of the oven, sprinkle remaining Parmesan cheese on top.
- Let the loaf cool in the pan for 5 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature.
For accurate measuring, use a kitchen scale. If you don’t have a kitchen scale, be sure to fluff up your flour with a fork, spoon it into a measuring cup and level it off (do not pack flour into the cup). While you can use pre-shredded parmesan in this recipe, I recommend buying a block of parmesan and shredded it on a box grater. I find it adds more flavor and melts a tiny bit more when baked.
Speaking of flavor, fresh herbs are best for this bread. Not only does it add more color, but it retains its flavor longer. Parsley, in my opinion, loses all its flavor when dried.
Frequently Asked Questions
Yes! I believe rosemary, thyme, chives, tarragon and basil would work well in this recipe. Play around with pairing them together and see what you like best!
Often dried herbs do not provide the same amount of flavor as fresh herbs. Parsley and basil are two herbs I would not substitute with their dried counterparts.
Herb quick bread is best when eaten the day it is baked. However, once cooled completely, it may be stored in an airtight container at room temperature for up to 2 days.
Yes, once it has cooled completely, wrap the loaf in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 1 month. Defrost in the refrigerator overnight before bringing to room temperature. I recommended freezing the loaf the same day it is baked to help retain its flavor.
Yes! Fill each cup 3/4 full and bake at 400 F for about 20 minutes.
I love savory baking recipes! If you’re looking for more ways to incorporate herbs into your baking, I suggest trying my cheddar biscuits with fresh chives. They are ready in under 30 minutes! Another popular recipe is for rosemary focaccia bread. The fresh rosemary pairs well with the garlic olive oil.
Do you have a vegetable garden with zucchini? Then you will love this zucchini galette with ricotta (it’s one of my parents’ favorite recipes). It also uses Parmesan and garlic. I like to add freshly chopped basil on top too!
When you’re not in the mood for something sweet, but still want to bake something easy, then this parmesan herb quick bread is your answer. The batter comes together in mere minutes! You can serve this savory quick bread any time of day or bring it to a friend’s house to share!
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Parmesan Herb Quick Bread
- 2 ½ cups (313 grams) all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon baking soda
- ⅛ teaspoon ground red pepper, (paprika)
- ⅛ teaspoon ground black pepper
- 1 ¼ cups (100 grams) shredded Parmesan cheese, divided
- ¼ cup (5 grams) lightly packed chopped fresh parsley
- 2 tablespoons (5 grams) lightly packed chopped fresh dill
- 1 ⅓ cups (320 ml) whole buttermilk, room temperature
- ⅓ cup (76 grams) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- Garnish: chopped fresh parsley or chopped fresh dill
- Preheat oven to 350°F. Line a 8 1/2×4 1/2-inch loaf pan with parchment paper letting excess extend over sides of pan. (You can also use 9×5 pan. The loaf will just be a little shorter).
- In a large bowl, whisk dry ingredients, flour, sugar, baking powder, salt, garlic powder, onion powder, baking soda, ground red pepper and ground black pepper. Add 1 cup shredded parmesan cheese, fresh parsley and dill. Whisk to combine and set aside.
- In a large bowl, whisk together buttermilk, melted butter, and egg. Add to dry ingredients and mix just until combined. Transfer batter to prepared loaf pan and sprinkle 2 Tablespoons shredded Parmesan cheese on top.
- Bake at 350 F for 50 to 55 minutes or until a toothpick inserted in the center comes out with little to no crumbs. As soon as the bread comes out of the oven, sprinkle remaining Parmesan cheese on top.
- Let the loaf cool in the pan for 5 minutes before lifting it out of the pan and transferring to a wire rack to cool until ready to serve. Bread may be served warm or at room temperature. Garnish with parsley and dill, if desired. Bread is best when eaten the day it is baked.
Recipe adapted from Bake from Scratch magazine.