Introduction

This Cheese, Garlic and Herb Quick Bread is a savory treat that comes together without yeast, making it quick and easy to bake. Packed with fresh herbs, garlic, and melted cheese, it’s perfect for a cozy snack or alongside a meal. The swirled layers add a delightful rustic touch and flavor in every bite.

Cheese, Garlic, and Herb No-Yeast Quick Bread Recipe - Recipe Image

Ingredients

7 oz (200g) block of cheese
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley leaves, finely chopped
1 tsp dried oregano
1/2 tsp dried thyme
2 garlic cloves, crushed or finely grated
3 tbsp extra virgin olive oil
1/2 tsp cooking salt or kosher salt (halve amount if using fine table salt)
2 1/4 cups plain flour (all-purpose flour)
1 tsp baking soda (substitute: 3 1/2 tsp baking powder)
3/4 tsp cooking salt or kosher salt (halve amount if using table salt)
1/2 cup plain yogurt (Greek or regular, full fat unsweetened)
3/4 cup milk (full fat recommended, low fat acceptable)
2 large eggs (~50-55g/2oz each)
3 1/2 tbsp (50g) unsalted butter, melted
2 tbsp olive oil
2 small garlic cloves, crushed or grated

Instructions

Step 1: Preheat your oven to 180°C (350°F), suitable for both fan and standard ovens.
Step 2: Prepare a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75″) loaf pan by lightly greasing it with butter or oil spray, then line it with baking paper.
Step 3: In a small bowl, combine the fresh rosemary, parsley, dried oregano, dried thyme, 2 crushed garlic cloves, 3 tbsp extra virgin olive oil, and 1/2 tsp salt. Mix until you have a thick, dollop-able herb and garlic mixture.
Step 4: Whisk together the dry ingredients—plain flour, baking soda, and 3/4 tsp salt—in a large bowl.
Step 5: In a separate bowl, whisk the wet ingredients: yogurt, milk, eggs, melted butter, 2 tbsp olive oil, and the 2 small crushed garlic cloves.
Step 6: Create a well in the center of the dry ingredients and pour the wet mixture in. Stir gently until just combined—be careful not to overmix.
Step 7: Pour one-third of the batter into the prepared loaf tin. Spoon one-third of the herb and garlic mixture evenly on top. Use a knife to swirl it through the batter by moving it up and down and folding some batter over. Add one-third of the cheese slices, pushing some fully into the batter and leaving some poking out.
Step 8: Repeat the layering and swirling process two more times with the remaining batter, herb mixture, and cheese slices. Don’t worry about cheese or herbs sticking out—they look wonderful when baked.
Step 9: Bake the bread for 30 minutes until the top turns golden. Cover loosely with foil and bake for an additional 20 minutes. Check doneness by inserting a skewer into the center; it should come out clean.
Step 10: Let the bread cool in the pan for 5 minutes. Then turn it out onto a wire rack and cool for at least another 10 minutes before slicing. Serve warm with butter if desired.

Tips & Variations

Use a mix of cheeses like cheddar and mozzarella for a gooier texture and richer flavor.
Substitute fresh herbs with 1 tsp each of dried if fresh are unavailable.
For a spicier twist, add a pinch of chili flakes to the herb mixture.
To make it dairy-free, use plant-based yogurt and milk alternatives, and replace butter with coconut oil.

Storage

Store the quick bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced portions in a sealed bag for up to 2 months. To reheat, warm slices in a toaster or oven until heated through, enjoying the melted cheese goodness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking powder instead of baking soda?

Yes, you can substitute 1 tsp baking soda with 3 1/2 tsp baking powder in this recipe. This will help the bread rise properly without affecting the final texture.

Is this bread suitable for freezing?

Absolutely. Once cooled, slice and freeze the bread in an airtight bag or container. This makes it convenient to thaw and toast slices as needed without losing flavor or texture.

Cheese, Garlic, and Herb No-Yeast Quick Bread Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

This Cheese, Garlic and Herb Quick Bread is a flavorful no-yeast bread that combines fresh herbs, garlic, and cheese swirled into a tender loaf. Perfect for a savory snack or accompaniment to meals, this quick bread uses baking soda for leavening, making it fast and easy to prepare. With its golden crust and cheesy-herb swirls, it’s a delicious and aromatic bread that requires no rising time.

Author: Bella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (about 8–10 servings) 1x
Category: Quick Bread
Method: Baking
Cuisine: Western
Diet: Vegetarian

Ingredients

Scale

Cheese and Herb Mixture

7 oz / 200g block of cheese
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley leaves, finely chopped
1 tsp dried oregano
1/2 tsp dried thyme
2 garlic cloves, crushed using garlic press or finely grated
3 tbsp extra virgin olive oil
1/2 tsp cooking salt / kosher salt (halve for fine table salt)

Dry Ingredients

2 1/4 cups plain flour (all-purpose flour)
1 tsp baking soda (bi-carbonate soda, substitute 3 1/2 tsp baking powder)
3/4 tsp cooking salt / kosher salt (halve for table salt)

Wet Ingredients

1/2 cup plain yogurt (Greek or regular, full fat, unsweetened)
3/4 cup milk (full fat preferred, low fat acceptable)
2 large eggs (~50-55g/2oz each)
3 1/2 tbsp (50g) unsalted butter, melted

Garlic Oil

2 tbsp olive oil
2 small garlic cloves, crushed with garlic crusher or grated

Instructions

Preheat Oven: Preheat your oven to 180°C (350°F), suitable for both fan and standard ovens to ensure even baking.
Prepare Loaf Tin: Lightly grease a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inch) loaf pan with butter or oil spray, then line it with baking paper (parchment paper) to prevent sticking and make removal easier.
Make Herb and Garlic Swirl: In a small bowl, mix all the ingredients for the herb and garlic mixture until you achieve a thick, dollop-able consistency perfect for swirling into the batter.
Whisk Dry Ingredients: In a large bowl, whisk together the plain flour, baking soda, and salt evenly to distribute the leavening agent and seasoning.
Whisk Wet Ingredients: In a separate bowl, whisk together the yogurt, milk, eggs, and melted butter until fully combined and smooth for a uniform batter texture.
Combine Wet and Dry: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until just combined, avoiding overmixing to keep the bread tender.
Layer Batter and Herbs – Layer 1: Pour one-third of the batter into the prepared loaf tin. Drop one-third of the herb and garlic mixture as dollops over the batter, then use a knife to swirl it throughout by moving up, down, and turning the batter over. Add one-third of the sliced cheese pieces by pushing some fully into the batter and leaving some partially exposed.
Repeat Layers 2 and 3: Repeat the layering process twice more with the remaining batter, herb mixture, and cheese slices. Don’t worry if some herb mixture and cheese slices are visible on the surface; this will create an appealing look after baking.
Bake the Bread: Bake in the preheated oven for 30 minutes until the top turns golden brown. Then cover the bread loosely with foil to prevent overbrowning and continue baking for an additional 20 minutes (total baking time 50 minutes). Check doneness by inserting a skewer in the center; it should come out clean.
Cool and Serve: Let the bread cool in the loaf tin for 5 minutes before carefully turning it out onto a wire rack. Allow it to cool at least another 10 minutes before slicing thickly. Serve with butter if desired for extra richness.

Notes

Use fresh herbs for the best flavor, but dried herbs can be substituted if fresh aren’t available.
For a different flavor profile, feel free to use different semi-hard cheeses like cheddar or gouda.
Make sure not to overmix the batter to keep the bread texture light and fluffy.
The garlic oil adds an extra layer of garlic aroma; don’t substitute or skip for best results.
Check the bread’s doneness by inserting a skewer or toothpick into the center; it should come out clean without wet batter.
You can halve the salt amount if using fine table salt instead of kosher salt.
The bread is best eaten fresh but can be stored wrapped in foil or airtight container for up to 2 days.

Keywords: cheese bread, garlic bread, quick bread, herb bread, no yeast bread, rosemary bread, savory bread