Crusty on top, tender inside, and loaded with fresh parsley, dill, and shredded Parmesan cheese, this Parmesan herb quick bread is the kind of savory loaf that makes your whole kitchen smell like a cozy bistro. I started baking it on cold Sunday afternoons when I wanted something warm to go alongside a big bowl of soup, and the fact that it comes together without a single packet of yeast had me absolutely hooked.
If you love cheesy, herby baked things, you might also want to peek at my Nutella Blondies for a sweet companion, or my French Silk Chocolate Cake for when you're really leaning into a baking kind of day.
Why You'll Love This Parmesan Herb Quick Bread
- No yeast required. Baking powder and baking soda do all the lifting, so there's zero waiting around.
- Fresh herbs make it. The parsley and dill bring a bright, clean flavor that dried herbs just can't replicate.
- That Parmesan crust. Sprinkling cheese on top before and after baking creates this golden, slightly crispy top layer that's hard to stop picking at.
- Incredibly versatile. Serve it warm with soup, slice it for a savory snack, or bring it to a potluck and watch it disappear.
- Simple pantry ingredients. Most of what you need is probably already in your kitchen.
Jump to:
- Why You'll Love This Parmesan Herb Quick Bread
- Parmesan Herb Quick Bread Ingredients
- How to Make Parmesan Herb Quick Bread
- Substitutions and Swaps
- Equipment For Parmesan Herb Quick Bread
- How to Store This Parmesan Herb Quick Bread
- What to Serve Parmesan Herb Quick Bread
- Expert Tips
- FAQ
- Related
- Pairing
- Parmesan Herb Quick Bread
Parmesan Herb Quick Bread Ingredients
Here's a look at what goes into this homemade savory Parmesan Herb Quick Bread and why each ingredient matters.
See Recipe Card Below This Post For Ingredient Quantities
- All-purpose flour : Forms the structure of the loaf and keeps the crumb tender without being dense.
- Granulated sugar : Just enough to round out the savory flavors without making this taste sweet at all.
- Baking powder : The main leavener that gives the bread its rise and open, soft texture.
- Kosher salt : Brings out every flavor in the loaf. Don't skip it.
- Garlic powder : Adds a warm, savory depth that runs all the way through every slice.
- Onion powder : Works alongside the garlic powder to round out the overall flavor. Subtle but important.
- Baking soda : Works with the buttermilk to help the bread rise and brown nicely on the outside.
- Ground red pepper / paprika : A tiny kick of warmth. You won't taste heat, just a little something that makes the flavor more interesting.
- Ground black pepper : Adds a mild peppery note that complements the Parmesan well.
- Shredded Parmesan cheese, divided : The star ingredient. One cup gets mixed into the batter, two tablespoons go on top before baking, and the rest gets sprinkled on right after it comes out of the oven for that irresistible crusty top.
- Fresh parsley, chopped : Bright, grassy flavor that lifts the whole loaf. Fresh really does taste better than dried here.
- Fresh dill, chopped : Adds a slightly tangy, herby note that pairs beautifully with Parmesan. Don't leave this out.
- Whole buttermilk, room temperature : Keeps the crumb moist and tender. Room temperature buttermilk blends into the batter more smoothly.
- Unsalted butter, melted and slightly cooled : Adds richness and a soft, buttery flavor throughout the loaf.
- Large egg, room temperature : Helps bind everything together and adds a little structure to the crumb.
- Garnish: Extra chopped fresh parsley or dill for sprinkling over the top before serving.
How to Make Parmesan Herb Quick Bread
Everything comes together in about 10 minutes of hands-on time.
Prepare the oven and pan: Preheat your oven to 350°F. Line an 8½ x 4½-inch loaf pan with parchment paper, letting the excess hang over the sides so you can lift the loaf out easily. A 9x5 pan works too, but the finished loaf will be a bit shorter and flatter.
Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, onion powder, baking soda, ground red pepper, and black pepper until evenly mixed. Add 1 cup of the shredded Parmesan, the chopped parsley, and the dill. Whisk again to distribute the cheese and herbs throughout.
Make the batter: In a separate bowl, whisk the buttermilk, melted butter, and egg together until smooth. Pour the wet mixture into the dry ingredients and stir just until everything is combined. A few streaks are fine. Don't overmix, or the bread can turn dense and tough. Transfer the batter into your prepared pan and smooth the top gently. Sprinkle 2 tablespoons of Parmesan over the surface.
Bake: Slide the pan into the oven and bake at 350°F for 50 to 55 minutes, until a toothpick inserted into the center comes out with little to no crumbs. The top should look deep golden and the kitchen should smell amazing, all garlic and cheese and herbs. As soon as the loaf comes out, sprinkle the remaining Parmesan right over the hot top.
Cool and serve: Let the bread rest in the pan for 5 minutes, then use the parchment handles to lift it onto a wire rack. Slice it warm or let it cool to room temperature. Garnish with fresh parsley or dill if you'd like. This bread really is best the day it's baked.
Substitutions and Swaps
No buttermilk? Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 ¼ cups of whole milk. Let it sit for 5 minutes before using.
Fresh herbs vs. dried: Fresh parsley and dill give this loaf its bright, herby flavor. If you have to use dried, use about one-third of the amount called for, but expect a slightly muted result.
Other herbs: This Parmesan Herb Quick Bread is flexible. Try fresh thyme, chives, or rosemary in place of, or alongside, the parsley and dill.
Parmesan alternatives: Aged Asiago or Pecorino Romano both work well here and give a slightly sharper flavor.
Salted butter: You can use salted butter in a pinch. Just reduce the added kosher salt by about ¼ teaspoon.
Equipment For Parmesan Herb Quick Bread
- Kitchen scale: Weighing your flour gives you the most consistent results. Scooping directly from the bag can pack in too much.
- 8½ x 4½-inch loaf pan: This size gives you a nicely tall, well-proportioned loaf. A 9x5 pan works too.
- Mixing bowls: You'll need two, one for dry and one for wet.
- Parchment paper: Makes lifting the finished loaf out of the pan completely effortless.
- Wire rack: Lets air circulate under the loaf so the bottom doesn't get soggy as it cools.
How to Store This Parmesan Herb Quick Bread
Room temperature: Wrap the cooled loaf in foil or store in an airtight container for up to 2 days. Parmesan Herb Quick Bread lose moisture quickly, so the sooner you eat it, the better.
Freezing: Once the loaf is completely cool, wrap it tightly in plastic wrap, then place it in a freezer bag. It keeps well for up to 1 month. Defrost overnight in the refrigerator before serving.
Reheating: Warm individual slices in a 300°F oven for about 5 to 8 minutes, or wrap in a damp paper towel and microwave for 20 to 30 seconds.
What to Serve Parmesan Herb Quick Bread
This savory loaf pairs naturally with cozy, simple meals. Here are a few favorites.
Tomato soup or vegetable soup: The bread is perfect for dipping and soaking up a thick, warm bowl of soup. A classic pairing for a reason.
A simple green salad: Something light and crisp balances the richness of all that Parmesan and butter beautifully.
Scrambled eggs or a weekend brunch spread: Slice it thin and serve it alongside eggs. It makes even a simple breakfast feel a little special.
Cheese boards and snack spreads: Slice this up with some good olives, a few meats, and a small dish of butter, and it holds its own next to any fancy cracker.
And if you're planning a big dessert to close the meal, my Maraschino Cherry Cupcakes are a cheerful, easy option, or try the Chocolate Coconut Cake for something a little more indulgent.
Expert Tips
Room temperature ingredients matter. Cold buttermilk and egg don't blend as evenly into the batter. Pull them out 30 minutes before you start.
Don't overmix. Stir the batter only until the dry streaks disappear. Overmixing develops gluten and makes the bread chewy and dense instead of tender.
FAQ
How do you make Parmesan herb bread?
This is an easy quick bread, meaning no yeast and no kneading. You whisk the dry ingredients together, mix the wet ingredients separately, combine them gently, and bake. The full recipe walks you through each step, and the whole process takes about 10 minutes of hands-on time.
Can you make Parmesan bread without yeast?
Yes, and that's exactly what this Parmesan Herb Quick Bread is. Baking powder and baking soda handle all the leavening, giving the loaf a good rise and soft, open crumb without any proofing time or yeast at all.
What herbs go well with Parmesan bread?
Parsley and dill are the combination used here, and they work really well together. Fresh thyme, chives, and rosemary are also great options. A family tip: let everyone smell the herbs before you add them to the bowl. It becomes a little sensory moment in the kitchen, especially fun if there are kids around.
Can I use dried herbs instead of fresh herbs?
You can, but fresh herbs give this loaf a noticeably brighter flavor. If you do use dried, cut the amounts to about one-third of what the recipe calls for, since dried herbs are much more concentrated. The texture of the bread won't change, just the flavor depth.
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Pairing
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Parmesan Herb Quick Bread
Ingredients
Method
- Heat the oven to 350°F and line an 8½ x 4½-inch loaf pan with parchment, leaving some paper hanging over the edges for easy removal.
- Whisk the flour, sugar, baking powder, salt, garlic powder, onion powder, baking soda, paprika, and black pepper together in a large bowl. Add 1 cup of the Parmesan, parsley, and dill, then whisk until evenly distributed.
- In another bowl, whisk the buttermilk, melted butter, and egg until smooth. Pour the wet mixture into the dry ingredients and stir only until the batter comes together.
- Scrape the batter into the prepared loaf pan and smooth the surface. Sprinkle 2 tablespoons of the Parmesan over the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Immediately scatter the remaining Parmesan over the hot loaf.
- Allow the bread to rest in the pan for 5 minutes, then use the parchment to lift it onto a wire rack. Let it cool for about 30 minutes before slicing; serve warm or at room temperature and add fresh herbs on top if desired.
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