Parmesan Herb Quick Bread
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.
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. If you like fresh herbs with cheese, try these savory shortbread cookies next.
Why You’ll Love This Recipe
- The batter comes together in just a few minutes.
- It’s a great use of leftover fresh herbs you may have in the kitchen or garden.
- There is a melody of flavors. From the sharp parmesan and herbs to the garlic and onion powder, each bite is guaranteed to satisfy.
- This quick bread makes a good housewarming gift too!
Ingredient notes
- Shredded parmesan: This sharp, bold cheese creates a strong delicious taste in the bread. Grate it yourself for the best flavor.
- Fresh parsley and dill: Fresh herbs will provide the best taste. In a pinch, you can use dried herbs (cut the measurements in half).
- Buttermilk: This adds a subtle tangy flavor that complements the savory flavors in this recipe. The buttermilk also makes a moist and tender texture.
- Baking powder and baking soda: These leavening agents help the bread rise. Make sure they are not expired for best results.
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 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, then transfer the loaf to a wire rack. Serve warm or at room temperature.
Expert tips
Weigh your ingredients for accurate measuring. 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). Use room temperature ingredients for the best texture and easy mixing.
Shred the parmesan yourself. 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.
Fresh herbs provide the best taste. Not only does it add more color, but it retains its flavor longer. Parsley, in my opinion, loses all its flavor when dried.
Make sure the bread is baked all the way through. Use a long skewer or butter knife to check if the center of the loaf is done. It’s okay if there are a few moist crumbs. The bread will continue to bake as it cools.
Storage tips
Storage: 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 3 days or in the refrigerator for 5 days.
Freezing: Once it has cooled completely, wrap the loaf in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 2 months. 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.
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.
Yes! Fill each cup 3/4 full and bake at 375° F for about 20 minutes.
Related Recipes
I love savory baking recipes! If you’re looking for more ways to incorporate herbs into your baking, I suggest trying this recipe.
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Get the Recipe: Parmesan Herb Quick Bread
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from Bake from Scratch magazine.
