This Parmesan Garlic Herb Quick Bread is a tender, flavorful bread that makes a great side dish to any meal.
We are a bread family. Rolls, garlic bread, french toast, zucchini bread, you name it, we love it. I am a huge fan of quick breads and I’ve been wanting to experiment with savory recipes. This is my first attempt and I’m excited with how it turned out.
I found a great base recipe at The Kitchn, adapted it slightly, then added some delicious flavors that I knew would go perfectly with the Chicken Parmesan I was making for dinner. I wanted something that tasted like garlic bread, but wasn’t, but wasn’t since I didn’t have any french bread on hand. This Parmesan Garlic Herb Quick Bread was a most excellent solution.
Quick breads are now the king of my kitchen! I’m working on several delicious variations that will have all sorts of flavors. I love them because let’s be real, there’s no better way to get a fresh, hot loaf of bread on the table then the dump and stir method that quick breads offer.
Because I wanted something that resembled garlic bread, at least in flavor, I added lots of minced garlic, fresh grated Parmesan cheese, and oregano and rosemary for a little brightness. The result my friends, was this tender, moist, incredibly flavorful bread that I literally cannot stop eating. I’m doing pretty well for typing with one hand right?
Parmesan Garlic Herb Quick Bread
Prep
Cook
Total
Yield 10 slices
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup fresh grated Parmesan Cheese
- 1 cup buttermilk
- 1 large egg
- 1/4 cup olive oil or vegetable oil
- 3 cloves garlic, minced (or 3 teaspoons)
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 350 degrees F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
- Whisk together the flour, sugar, baking powder and salt in a medium mixing bowl. Gently mix in the grated Parmesan cheese.
- In a separate bowl, whisk together the oil, buttermilk and egg.
- Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a wet batter is formed. Gently fold in the herbs and garlic. Be careful not to over-mix.
- Pour the batter into the prepared pan, spreading to the edges.
- Bake in the preheated 350 degree oven for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean.
- Cool in the pan for 15 minutes before removing, slicing and serving.
- Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to a week. For freezer storage, wrap in plastic and aluminum foil and frozen for up to three months.
For more delicious breads, try these:
Garlic & Rosemary Skillet Rolls
Cranberry Chocolate Chip Bread
For all breads go HERE, for all side dishes go HERE and for the Recipe Index go HERE.
I have a recently rediscovered love for baking. I’ve been focusing almost exclusively on sweets. The only problem is that I don’t eat sweets. Ever. After baking cakes for the 4th last night and this morning, my house smelled amazing but I was a little cranky knowing I wouldn’t get to savor any of flavors. I decided to hunt down a savory bread that wasn’t too complex for a novice and stumbled across your garlic Parmesan quick bread recipe. Oh my goodness! Talk about a house smelling great. The is some fantastic bread!!! The taste and texture are spot-on!! Hearty, flavorful and aromatic – what’s not to love? I followed your recipe (ingredients & directions) about 95% (I, unbelievably, had NO OREGANO in my kitchen and had to use thyme instead). Once I restock my spice rack, I’ll bake it again with 100% fidelity but it’s already a keeper for me. Thank you!!
Thyme would be a great substitution, so glad you enjoyed it!