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Slices of baked Savory Quick Bread with herbs and sun-dried tomatoes on a plate.

Savory Cheese Quick Bread

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This golden, cheesy quick bread is packed with savory flavors and tender, moist texture—perfect for breakfast, brunch, or a cozy snack.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 Slices
Course: Breakfast, Snack
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup 240 ml cold buttermilk (or homemade soured milk)
  • 2 large eggs room temperature
  • 2 cups 250 g all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder fresh for best rise
  • 1 teaspoon baking soda for leavening
  • 1 teaspoon garlic powder or 3 cloves minced garlic
  • 1 tablespoon 12 g granulated sugar (balances savory flavors)
  • 1 teaspoon salt adjust to taste
  • ¼ teaspoon freshly ground black pepper optional for mild heat
  • ¼ cup 6 g chopped fresh basil or parsley (or 2 tablespoon each)
  • 5 tablespoons 71 g unsalted butter cold and cubed (for crumbly texture)
  • 1 ½ cups 190 g shredded asiago or parmesan cheese (adds sharp savory flavor)
  • ⅓ cup 50 g chopped oil-packed sun-dried tomatoes (drained)
  • 2 tablespoons unsalted butter melted optional for brushing top

Method
 

  1. 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.
  2. In a medium bowl, whisk together the cold buttermilk and eggs until fully combined.
  3. In a large bowl, combine flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and chopped basil or parsley.
  4. 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.
  5. Fold in the shredded cheese and chopped sun-dried tomatoes until evenly distributed.
  6. Pour the buttermilk and egg mixture into the dry ingredients and stir until a thick, chunky batter forms.
  7. 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.
  8. 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.
  9. 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.
  10. Store leftovers tightly covered at room temperature for up to 5 days, or refrigerate up to 1 week.

Nutrition

Serving: 80gCalories: 250kcalCarbohydrates: 22gProtein: 9gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 400mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 1mgCalcium: 150mgIron: 1.2mg

Notes

Top with melted butter for an extra golden crust and rich flavor. Perfect served warm with soup, eggs, or just on its own for a comforting bite.

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