Parmesan Herb Quick Bread
A simple yet flavorful quick bread made with Parmesan cheese, fresh parsley, and dill. This savory loaf comes together in minutes with no yeast required and bakes into a soft, cheesy bread that’s perfect as a snack or side dish.
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.
