Cheesy Garlic Herb Bread

Description

This Cheesy Garlic Herb Bread is the ultimate savory quick bread—soft, buttery, and packed with melty cheese, fresh herbs, and rich garlic flavor in every bite. It bakes with a beautifully golden crust while staying incredibly moist and fluffy inside. The melted cheese creates irresistible gooey pockets throughout the loaf, making every slice warm, cheesy, and full of flavor.

Unlike traditional yeast bread, this recipe requires no kneading or rising time, making it perfect for busy days when you want homemade bread without the wait. Fresh parsley and chives add a burst of freshness, while garlic and Parmesan create a deliciously savory aroma that fills your kitchen as it bakes.

Serve it warm with soups, pasta, salads, grilled chicken, or enjoy it on its own with a little butter. It’s also perfect for brunches, potlucks, family dinners, or holiday gatherings. Best of all, leftovers toast beautifully and make amazing garlic bread the next day.

Ingredients

Dry Ingredients

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning

Wet Ingredients

• 2 large eggs
• 1 cup buttermilk
• ⅓ cup melted unsalted butter
• 2 tablespoons olive oil

Mix-ins

• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped chives

Garlic Butter Topping

• 3 tablespoons melted butter
• 1 garlic clove, minced
• 1 tablespoon chopped parsley
• 2 tablespoons grated Parmesan
• Extra chopped chives for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and Italian seasoning.
3. In another bowl, whisk the eggs, buttermilk, melted butter, and olive oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Fold in the mozzarella, Parmesan, minced garlic, parsley, and chives until evenly distributed.
6. Transfer the batter to the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until the top is deep golden and a toothpick inserted into the center comes out mostly clean.
8. While the bread is baking, combine the melted butter, minced garlic, parsley, and Parmesan.
9. Remove the bread from the oven and immediately brush the garlic butter generously over the hot loaf.
10. Sprinkle with additional chopped chives and Parmesan.
11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
12. Slice and serve warm while the cheese is still soft and melty.

Tips & Notes

• Freshly shredded cheese melts much better than pre-shredded cheese.
• Avoid overmixing the batter to keep the loaf light and fluffy.
• Add cooked crumbled bacon or diced jalapeños for extra flavor.
• Store in an airtight container for up to 3 days at room temperature or refrigerate for 5 days.
• Reheat slices in the oven or air fryer for the best texture.

Frequently Asked Questions

Can I freeze this bread?
Yes. Wrap the cooled loaf tightly and freeze for up to 2 months.

Can I use cheddar instead of mozzarella?
Absolutely. Sharp cheddar, Monterey Jack, or a blend of cheeses all work well.

Do I need buttermilk?
If you don’t have buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes, then use it as a substitute.

Servings

• 10 slices

Approximate Nutrition (Per Slice)

• Calories: 285
• Protein: 10g
• Carbohydrates: 22g
• Fat: 17g
• Saturated Fat: 8g
• Fiber: 1g
• Sugar: 2g
• Sodium: 420mg