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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
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.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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.
This is a huge hit with my family and they ask for it often. Thank you so much for the recipe.
Kristen, do you know if this bread or the bread dough freezes well?
You can freeze the bread for 1-2 months, maybe more. Wrap it tightly in plastic wrap and then again in foil and place in a resealable plastic bag. to protect from freezer burn. I haven’t personally tried freezing the dough, but think baking and freezing would have a better result.
This is a very flavorful quick bread. I made a loaf and then did another recipe in mini muffins. Fantastic! Regarding some comments on having a very dry batter I found that some people over measure their flour. Sometimes in a quick bread I’ve found it is better to sift your flour before measuring and you get a much better product. Just saying it helped me as I was doing the same thing. Thank you for the great recipe!
You are so welcome Linda! Thank you so much for the awesome feedback. Thanks for stopping by.
The bread was delicious. I thought the mix looked a bit dry so I ended up adding dashes of buttermilk to moisten a bit before baking. I think I’ll double the rosemary the next go round. This is a fabulous bread. Thank you for sharing your recipe. My home smelled divine.
You’re so welcome Robin! thank you so much for stopping by!
Made this tonight and it was fantastic! Thanks for sharing!
Nice! You’re so welcome Vicki! Thank you so much for stopping by!
Hi, I don’t have buttermilk is there a substitution or can I use milk?
You can make buttermilk by adding a tablespoon of white vinegar or lemon juice to the regular milk.
Trying it now with black garlic. Super excited. Fingers crossed.
A little dense and not super flavorful.
Thanks for your feedback, Jayme.
Shouldn’t it be 1 1/2 teaspoons for the garlic, rather than three teaspoons…1 clove is 1/2 teaspoon. Hope I didn’t just ruin my loaf by adding too much garlic ?
how can you possibly add to much garlic…
I agree, Bob!
You win the internet my friend!
This recipe was a hit in my house! Came out perfectly! Delicious! I ended up slicing it in half and making a garlic bread and topped it with mozzarella! Broiled for a few minutes under watchful eye. Amazing!
Thank You Christine! glad that your family loved it.
To be honest, this recipe did not work AT ALL for me. Followed EXACTLY as described and could tell going into the pan it wasn’t wet enough. Pressed on and the tester came out clean even though it hadn’t domed and looked anemic. (So I know a quick bread doesn’t brown in the manner of a yeasted and/or enriched bread.) Cooled and cut and the center was very close textured; dense and stodgy. The biggest shock – it was bland despite all the flavors in there! Put it back in the oven hoping to at least dry it out a bit even though it won’t rise. Got a bit browner but no better.
I’m sorry that this recipe didn’t turn out for you. Without being in the kitchen with you it’s difficult for me to know what went wrong. I hope you’ll give it another try, because we love this bread!
Wow was this recipe delicious and easy! I used asiago instead of parmesan (it’s what I had on hand) and I baked the dough in a muffin tins for about 20-30 minutes. I will definitely be making these again!
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!