This savory quick bread is thick, cheesy, and packed with herbs and sun-dried tomatoes that bake into golden, crusty edges. I first made it on a rainy Saturday morning when I wanted something warm and filling but didn't have time to wait for yeast dough to rise. The smell of garlic, melted cheese, and fresh basil filled the kitchen within minutes, and I knew I'd found my new go-to bread recipe. It comes together in one bowl, bakes up tender and moist, and tastes like something you'd buy from a fancy bakery.
If you love easy homemade Savory Quick Bread, you'll also want to try my Cranberry Nut No-Knead Bread, or if you're in the mood for something sweet, my Blueberry Cream Cupcakes are always a hit.
Why You'll Love This Savory Quick Bread
You don't need any special equipment or ingredients. Everything goes into one bowl, and the whole thing is done in about an hour. The crust gets golden and a little crispy, and the inside stays soft and fluffy. It's the kind of Savory Quick Bread that makes your house smell amazing while it bakes.
It's also really versatile. Serve it with soup, toast it for breakfast, or just eat it warm with a smear of butter. Leftovers keep well for days, and it even freezes beautifully if you want to make it ahead. If you're looking for more easy baking ideas, my Homemade Butterscotch Pie and Fresh Fruit Tart are both crowd-pleasers.
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Savory Quick Bread Ingredients
Here's what you need to make this cheesy Savory Quick Bread loaf.
See Recipe Card Below This Post For Ingredient Quantities
Wet Ingredients:
- Cold buttermilk: Adds tang and keeps the bread moist and tender. The acidity also reacts with the baking soda to help the bread rise.
- Eggs: Bind everything together and add richness.
Dry Ingredients:
- All-purpose flour: Forms the structure of the bread and gives it a soft, tender crumb.
- Baking powder and baking soda: Work together to make the bread rise without yeast.
- Garlic powder: Adds a warm, savory flavor that complements the cheese.
- Granulated sugar: Just a touch to balance the saltiness and help with browning.
- Salt: Enhances all the flavors and keeps the bread from tasting flat.
- Black pepper: Adds a subtle kick and depth.
- Fresh basil or parsley: Brings a bright, herby flavor that cuts through the richness.
Fat & Cheese:
- Unsalted butter: Cold and cubed, it creates a flaky, tender texture. Make sure it's cold so it doesn't melt into the flour too quickly.
- Shredded asiago or parmesan cheese: Melts into the bread and creates pockets of gooey, salty goodness. Asiago is a bit milder, while parmesan has a sharper bite.
Add-ins:
- Oil-packed sun-dried tomatoes: Add sweetness, tang, and little bursts of intense flavor throughout the loaf.
Optional Topping:
- Melted butter: Brushed on top before baking for an extra-golden, buttery crust.
How to Make Savory Quick Bread
This Savory Quick Bread comes together fast, and the steps are simple.
Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8.5×4.5-inch loaf pan with butter or nonstick spray so the bread releases easily after baking.
Combine wet ingredients: In a small bowl, whisk the cold buttermilk and eggs together until smooth and well blended.
Mix dry ingredients: In a large bowl or food processor, whisk together the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and chopped basil or parsley until everything is evenly distributed.
Cut in butter: Add the cubed cold butter to the dry ingredients. Use a pastry cutter or pulse in the food processor until the mixture looks like coarse crumbs with pea-sized pieces of butter throughout. If you used a food processor, transfer the mixture to a large bowl.
Add cheese and tomatoes: Stir in the shredded cheese and chopped sun-dried tomatoes, making sure they're evenly distributed throughout the flour mixture.
Combine batter: Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined. The batter will be thick, chunky, and sticky, almost like a very thick cookie dough.
Fill pan and top: Spread the batter into your prepared loaf pan, smoothing the top with a spatula. If you want an extra-golden crust, drizzle the melted butter over the top.
Bake: Bake for 50 to 60 minutes, checking at the 45-minute mark. If you're using an 8.5×4.5-inch pan, it will take closer to 60 minutes. If the top starts to brown too quickly, tent it loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool: Let the bread cool in the pan on a wire rack for at least 10 minutes before slicing. You can also let it cool completely in the pan if you're not in a rush.
Storage: Cover leftovers tightly with plastic wrap or store in an airtight container. Keep at room temperature for up to 5 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Ingredient Substitutions and Variations
This quick Savory Quick Bread without yeast is easy to customize.
Buttermilk substitute: If you don't have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Cheese options: Try sharp cheddar, gruyere, monterey jack, or a blend. Each one brings a different flavor. Cheddar is tangy and bold, gruyere is nutty and smooth, and monterey jack is mild and creamy.
Herb swaps: Use rosemary, thyme, oregano, or chives instead of basil or parsley. Dried herbs work too, just use about half the amount.
Add-ins: Stir in cooked crumbled bacon, diced ham, chopped olives, roasted red peppers, or corn kernels. Just keep the total add-ins to about 1 cup so the batter doesn't get too heavy.
Spice it up: Add a pinch of cayenne pepper or red pepper flakes if you like a little heat.
Equipment For Savory Quick Bread
You don't need much to make this Savory Quick Bread.
- Loaf pan: A 9×5-inch or 8.5×4.5-inch pan works best. Metal pans conduct heat better and give you a crispier crust.
- Mixing bowls: One for wet, one for dry.
- Whisk: For blending the dry ingredients and the wet ingredients.
- Pastry cutter: Cuts the cold butter into the flour. You can also use a fork or your fingers if you don't have one.
- Silicone spatula: For folding everything together and spreading the batter into the pan.
- Cooling rack: Lets air circulate around the Savory Quick Bread so the bottom doesn't get soggy.
How to Store and Reheat
This moist cheese Savory Quick Bread keeps really well.
Room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 5 days. The flavor actually gets better after a day or two.
Refrigerator: Store in the fridge for up to 1 week if your kitchen is warm or humid.
Freezer: Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Reheating: Warm slices in a toaster, toaster oven, or regular oven at 300°F for about 5 minutes. You can also microwave individual slices for 15 to 20 seconds, but the crust won't be as crispy.
Serving Suggestions
This Savory Quick Bread is good with just about anything.
Serve it warm with softened butter and a drizzle of honey for a sweet-savory combo. It's perfect alongside a big bowl of tomato soup, chicken noodle soup, or chili. Toast thick slices and top them with scrambled eggs, avocado, or cream cheese for breakfast. Or slice it thin and serve it with a cheese board, cured meats, and olives for an easy appetizer. If you're making brunch, pair it with my Berry Fritters or Flourless Monster Cookies for a sweet finish.
Expert Tips
Use cold butter. This creates a flakier texture. If the butter is too soft, the bread will be dense instead of tender.
Don't overmix the batter. Stir just until the wet and dry ingredients come together. Overmixing makes the bread tough.
Drain the sun-dried tomatoes well. Pat them dry with a paper towel so they don't add too much oil to the batter.
Check for doneness early. Ovens vary, so start checking at 45 minutes. The Savory Quick Bread is done when a toothpick comes out clean or with just a few moist crumbs.
Let it cool before slicing. If you cut into it too soon, it might fall apart. Letting it rest helps the crumb set.
FAQ
Can I make this bread without buttermilk?
Yes, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes, and it'll thicken up just like buttermilk. It works great and you won't taste the difference.
What cheeses work best in savory quick bread?
Asiago and parmesan are my favorites because they have a sharp, salty flavor that really shines. But sharp cheddar, gruyere, pecorino romano, or even a Mexican blend all work beautifully. Just pick something with good flavor since the cheese is a main ingredient.
Can I add bacon, olives, or corn to this bread?
Absolutely. Cooked crumbled bacon, chopped kalamata or green olives, and corn kernels all make great add-ins. Just keep the total amount to about 1 cup so the batter doesn't get too heavy. My friend Jackeline adds bacon and cheddar to hers, and it's incredible.
How do I prevent the top of the bread from over-browning?
If the top starts getting too dark before the center is done, tent it loosely with aluminum foil. This slows down the browning while the inside finishes baking. Check around the 45-minute mark and cover if needed.
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Pairing
These are my favorite dishes to serve with Savory Quick Bread
Savory Cheese Quick Bread
Ingredients
Method
- Preheat the oven to 350°F (177°C). Grease or line a 9×5-inch or 8.5×4.5-inch loaf pan with butter or nonstick spray.
- In a medium bowl, whisk together the cold buttermilk and eggs until fully combined.
- In a large bowl, combine flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and chopped basil or parsley.
- Add the cubed cold butter to the flour mixture and cut it in with a pastry cutter or pulse in a food processor until coarse crumbs form.
- Fold in the shredded cheese and chopped sun-dried tomatoes until evenly distributed.
- Pour the buttermilk and egg mixture into the dry ingredients and stir until a thick, chunky batter forms.
- Transfer the batter into the prepared loaf pan and spread evenly. Brush the top with melted butter if desired for extra flavor and a golden crust.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 45 minutes. If the top browns too quickly, tent with foil halfway through baking.
- Cool the bread in the pan on a wire rack for at least 10 minutes before slicing, or allow it to cool completely in the pan.
- Store leftovers tightly covered at room temperature for up to 5 days, or refrigerate up to 1 week.
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