This savory Parmesan Herb Quick Bread is the perfect combination of soft texture, cheesy richness, and fragrant fresh herbs.
Made with wholesome ingredients, it delivers a good dose of protein from Parmesan while staying relatively low in sugar and carbs.
With fiber from flour and the richness of healthy fats from butter and cheese, this bread is both satisfying and nourishing.
Quick to prepare and perfect for everyday meals, it’s a flavorful upgrade to ordinary bread.
Parmesan Herb Quick Bread
Equipment
- 1 kitchen scale
- 1 loaf pan (8.5 x 4.5-inch)
- 2 mixing bowls
Ingredients
- 2 ½ cups 313 g all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon baking soda
- ⅛ teaspoon ground paprika or red pepper
- ⅛ teaspoon ground black pepper
- 1 ¼ cups 100 g shredded Parmesan cheese, divided
- ¼ cup 5 g fresh parsley, chopped
- 2 tablespoons 5 g fresh dill, chopped
- 1 ⅓ cups 320 ml buttermilk, room temperature
- ⅓ cup 76 g unsalted butter, melted and cooled
- 1 large egg room temperature
- Garnish: extra chopped parsley or dill optional
Instructions
- Prepare the Baking Pan: Start by preheating your oven to 350°F (175°C) so it’s hot and ready once the batter is mixed. While the oven warms, line an 8.5 × 4.5-inch loaf pan with parchment paper. Allow the parchment to hang over the sides of the pan like little handles—this will make it much easier to lift the bread out after baking. If you only have a 9 × 5-inch loaf pan, that works too; just know that your loaf will turn out slightly wider and shorter.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, salt, garlic powder, onion powder, baking soda, paprika, and black pepper. Use a whisk to thoroughly blend these dry ingredients until no streaks of flour or clumps of spices remain. This ensures that every bite of bread has the perfect balance of flavor and leavening.
- Add the Cheese and Herbs: Once the base mixture is uniform, stir in 1 cup of shredded Parmesan cheese, along with the chopped fresh parsley and dill. Lightly toss everything together until the cheese and herbs are evenly distributed throughout the flour mixture. This step guarantees that the loaf will be speckled with cheesy richness and bursts of fresh herb flavor in every slice.
- Prepare the Wet Mixture: In a separate medium-sized bowl, whisk together the buttermilk, melted butter, and egg until the mixture looks smooth and cohesive. The buttermilk provides tenderness, the butter adds richness, and the egg binds everything together while helping the bread rise. Make sure the butter is melted but not piping hot—if it’s too warm, it can cook the egg or curdle the buttermilk.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until you no longer see visible streaks of flour. Be careful not to overmix—stirring too much can make the bread dense and tough. The batter should look slightly thick but spreadable.
- Transfer to the Pan and Top: Scoop the batter into your prepared loaf pan and use a spatula to spread it evenly, smoothing the surface. Sprinkle 2 tablespoons of shredded Parmesan cheese across the top of the batter. This not only adds flavor but also creates a golden, cheesy crust while baking.
- Bake the Bread: Place the loaf pan in the preheated oven on the center rack. Bake for 50 to 55 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean or with only a few soft crumbs. If the toothpick has wet batter, continue baking for a few extra minutes and check again.
- Add the Finishing Cheese Topping: As soon as the bread comes out of the oven, sprinkle the remaining Parmesan cheese over the hot loaf. The residual heat will melt the cheese slightly, creating a savory, cheesy finish that clings to the crust.
- Cool the Loaf Properly: Allow the bread to cool in the pan for about 5 minutes. Then, using the parchment paper overhang, gently lift the loaf from the pan and transfer it to a wire cooling rack. Let it cool completely, or at least until it’s warm but firm enough to slice without crumbling.
- Slice and Serve: Once cooled, slice the bread with a sharp serrated knife. Serve it warm or at room temperature, with a garnish of fresh parsley or dill if you’d like an extra touch of color and freshness. This bread is best eaten on the same day it’s baked but can be enjoyed later if stored properly.
Notes
- Fresh herbs like parsley and dill bring a bright, aromatic flavor that dried herbs can’t fully match. If possible, always use fresh for the best result.
- Do not overmix the batter—stirring just until the ingredients are combined ensures a tender, soft crumb.
- Parmesan cheese is the star of this loaf; shredding it yourself instead of using pre-grated cheese enhances both texture and flavor.
- The bread tastes best on the day it’s baked, but leftovers can still be delicious when reheated or toasted.
- For a stronger flavor, try swapping in other herbs such as thyme, rosemary, or chives.
Chef’s Secrets for Perfect Bread
The key to making this quick bread shine lies in the balance of mixing and baking.
Unlike yeast bread, quick breads rely on baking powder and baking soda for rise, which means overmixing can easily make the loaf dense.
Use a gentle folding motion when combining wet and dry ingredients.
Another insider tip is to use room-temperature buttermilk and egg, as this helps the batter blend smoothly and rise evenly.
Finally, don’t skip the step of sprinkling Parmesan on top before and after baking—it creates a golden, cheesy crust that makes this loaf irresistible.
Serving Suggestions for Every Occasion
This Parmesan Herb Quick Bread is versatile enough to enjoy on its own or as part of a meal.
Serve thick slices warm with a pat of butter for a simple snack, or pair it with hearty soups and stews to soak up flavorful broths.
It also makes an excellent side dish for pasta or roasted meats, complementing rich sauces and savory main courses.
For a lighter option, serve it with a fresh garden salad or alongside a cheese platter as an appetizer.
Toasted slices can even be topped with cream cheese or hummus for a quick, satisfying bite.
Storage Tips for Lasting Freshness
To keep your bread fresh, allow it to cool completely before storing.
Place it in an airtight container or wrap tightly in plastic wrap, and it will stay soft at room temperature for up to 2 days.
For longer storage, freeze the cooled loaf by wrapping it in plastic wrap and placing it in a freezer-safe bag.
It will keep well for up to 1 month.
When ready to enjoy, thaw overnight in the refrigerator and warm in the oven or toaster to bring back its fresh-baked flavor and texture.
Frequently Asked Questions
1. Can I use dried herbs instead of fresh?
Yes, but the flavor will be less vibrant. If using dried herbs, reduce the amount to about one-third of what the recipe calls for, since dried herbs are more concentrated.
2. What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 ⅓ cups of milk. Let it sit for 5 minutes before using—it will mimic the tang and acidity of buttermilk.
3. How do I know when the bread is fully baked?
The best way to check is by inserting a toothpick or skewer into the center. If it comes out clean or with only a few moist crumbs, the bread is ready. If it comes out with wet batter, bake for a few more minutes and test again.
4. Can I make this bread ahead of time?
Yes, but it’s best enjoyed the same day it’s baked. If you prepare it ahead, store it properly and reheat slices in the oven or toaster before serving to refresh the flavor and texture.
5. Can I add other cheeses or mix-ins?
Absolutely! Cheddar, mozzarella, or even crumbled feta can be used in place of Parmesan, though the flavor will change. You can also mix in extras like sun-dried tomatoes, olives, or chopped green onions for variety.
