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?
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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.
Line the pan with an overhang of parchment for easy removal.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.