Cheese, Herb & Garlic Quick Bread (No Yeast)

This Garlic Quick Bread truly lives up to its name — no yeast, no kneading, and no waiting for dough to rise. It’s packed with fresh herbs, melted cheese, and that irresistible garlicky aroma that fills the kitchen in minutes. Whether you’re enjoying it for afternoon tea or serving it alongside a cozy bowl of soup, this loaf never disappoints.

A No-Yeast Bread Worth Making

Technically, this isn’t a yeast bread at all. It’s a quick loaf made from a thick muffin-style batter baked to golden perfection. That means no long proofing times, yet the texture is still soft, tender, and full of flavor. Each slice has melted ribbons of cheese, fragrant herbs, and a gentle crunch on the edges.

The best part? You’ll already be slicing into it while your yeast-bread-loving friends are still waiting for their dough to rise! 😋

I first made this back in 2015, but I’ve since perfected it. The original recipe used buttermilk, which I often didn’t have on hand. This new version swaps it for yogurt and milk — keeping the crumb softer and the bread fresher for days.

🌿 What You’ll Need

The Flavor Base

This Garlic Quick Bread gets its name from a rich swirl of garlic, herbs, and olive oil — think of it as a quick, homemade pesto without the nuts or cheese.

• Cheese: Use cheddar, colby, or any flavorful, melty cheese. Avoid mozzarella (too mild) and hard cheeses like parmesan (too salty).
• Fresh Herbs: Rosemary brings earthy depth, and parsley adds brightness. Feel free to experiment with dill, thyme, or your favorite mix.
• Dried Herbs: Thyme and oregano give a reliable savory note that balances the freshness of the greens.
• Garlic: Freshly crushed for full flavor.
• Olive Oil: Helps the herbs blend together into a spoonable paste.
• Salt: Enhances everything.

The Batter

Think of it as a muffin base reimagined for bread.

• Flour: Plain (all-purpose) works best.
• Baking Soda: Makes the loaf rise beautifully and keeps the texture soft.
• Yogurt + Milk: The secret duo that replaces buttermilk, keeping the crumb moist and tender for days.
• Eggs: Bind the loaf and add richness.
• Butter + Oil: Butter gives flavor; oil keeps it moist longer.
• Garlic & Salt: Because one can never have too much garlic.

🔪 How to Make Garlic Quick Bread

This is where the magic happens — ribbons of cheese, herb-garlic swirls, and golden edges that make every slice a delight.

1. Prepare the Garlic Herb Mix:
   Combine olive oil, garlic, fresh and dried herbs, and salt in a bowl. Stir until it forms a thick, spoonable mixture. (Too dry? Add a drizzle more oil.) 💡 Time saver: Use a stick blender to pulse it into a smooth, pesto-like mix.
2. Mix Dry Ingredients:
   Whisk flour, salt, and baking soda in a large bowl.
3. Combine Wet Ingredients:
   In another bowl, whisk yogurt, milk, eggs, melted butter, olive oil, and garlic.
4. Bring It All Together:
   Pour the wet mix into the dry ingredients and stir just until you can’t see flour. Don’t overmix — a few lumps are perfectly fine.
5. Layer and Swirl:
   Pour one-third of the batter into a greased loaf pan. Add dollops of the herb-garlic mix and swirl with a knife. Push in slices of cheese here and there.
   Repeat twice more. The cheese sticking out on top will turn into crispy golden spots once baked.
6. Bake:
   Bake at 180°C / 350°F for 30 minutes uncovered, then loosely cover with foil and bake another 20 minutes until a skewer comes out clean.
7. Cool and Slice:
   Let the loaf rest for 5 minutes in the pan, then cool at least 10 minutes before slicing. It’s fragile when hot — but oh so tempting!

🧈 Serving Ideas

This Garlic Quick Bread is delicious on its own, but even better warm with a little butter (optional but highly encouraged!).

It pairs beautifully with soups, stews, or a simple salad. Take it to picnics, serve it for brunch, or enjoy a slice with your afternoon coffee — it’s as versatile as it is tasty.

And yes, it’s even better toasted the next day.

❓ FAQ

Can I make it gluten-free?
Yes, use a 1:1 gluten-free baking blend and check that your baking soda is GF-certified.

How long does it stay fresh?
Up to 4 days at room temperature in an airtight container. After that, refrigerate and toast before serving.

Can I use store-bought pesto instead?
Absolutely. Use about ⅓ to ½ cup — but remember, your bread will only be as flavorful as your pesto!

Why the same temperature for fan and regular ovens?
Because this loaf bakes evenly in both — no need to adjust!

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