4.9 (271 reviews)
Savory Cheese Quick Bread
This asiago cheese sun-dried tomato quick bread is a no-yeast, tender loaf perfect for soup or breakfast. Ready in under an hour! Get the easy recipe.
This savory quick bread skips yeast entirely, relying on baking powder and baking soda for a tender, fluffy crumb that comes together in minutes. Sharp asiago cheese and tangy sun-dried tomatoes give it a rich, concentrated flavor, while basil or parsley adds a fresh note. It’s a cheese quick bread that works as well alongside soup as it does on its own for breakfast.
Why You’ll Love This Savory Quick Bread Recipe
- No yeast, no rising time, the batter is ready in under 15 minutes.
- The combination of salty asiago, sweet sun-dried tomatoes, and herbs creates a savory loaf that pairs with almost any meal.
- Buttermilk keeps the crumb tender and adds a subtle tang that balances the richness of the cheese.
Key Ingredients for the Best Savory Cheese Quick Bread
- Asiago or Parmesan cheese: Freshly shred your own cheese from a block, pre-shredded types often include anti-caking agents that can make the bread denser. Asiago gives a sharp, nutty flavor; Parmesan works just as well.
- Sun-dried tomatoes: Use the oil-packed kind for the softest texture and most concentrated taste. Drain them well before chopping to avoid adding extra moisture to the batter.
- Buttermilk: Cold buttermilk straight from the fridge is best. It reacts with the baking soda to help the bread rise. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Kitchen Tools for This Quick Bread Recipe
- 9×5-inch or 8.5×4.5-inch loaf pan
- Pastry cutter or food processor (for cutting butter into flour)
- Mixing bowls and whisk
- Toothpick or skewer for testing doneness
Tips for Baking the Perfect Asiago Sun-Dried Tomato Quick Bread
Start checking the loaf at 45 minutes, a toothpick inserted in the center should come out clean with no wet batter clinging to it. If you’re using an 8.5×4.5-inch pan, the bake time will be closer to 60 minutes; the narrower loaf takes longer to cook through. If the top is browning too quickly halfway through, loosely drape a piece of aluminum foil over the pan to protect the crust while the inside finishes baking.
Expert Tips for the Best Savory Quick Bread
Use cold butter straight from the fridge when cutting it into the flour, this creates small, distinct butter pockets that melt during baking, making the crumb tender and flaky. Don’t overmix the batter once you add the wet ingredients; stir just until no streaks of flour remain. Overworking develops gluten and can make the bread tough. If your batter seems extra sticky, that’s normal, it’s a thick, chunky dough.
Variations to Try With This Savory Cheese Bread
Feel free to swap the cheese for cheddar, gruyère, or feta, and exchange the sun-dried tomatoes for corn, green olives, or chopped cooked bacon. Fresh herbs like rosemary, chives, or dill work in place of basil or parsley. For a spicy kick, stir in a pinch of red pepper flakes or a few dashes of hot sauce with the buttermilk mixture.
How to Serve Your Sun-Dried Tomato Asiago Bread
Slice this savory quick bread and serve it warm with a bowl of tomato soup or a hearty chili. It also makes a great side for grilled meats or roasted vegetables. For brunch, toast slices and top with a poached egg and hollandaise, the bread’s cheesy, tangy flavor stands up to rich sauces.
Storing Leftover Savory Quick Bread
Wrap the cooled loaf tightly in plastic wrap or foil, or store it in an airtight container. Keep at room temperature for up to 5 days, or refrigerate it for up to 1 week. Refrigeration will extend its life but may slightly dry out the crumb, if that happens, a quick toast brings it back.
Can You Freeze Asiago Cheese Quick Bread?
Absolutely. Once the loaf is completely cool, wrap it tightly in a double layer of plastic wrap, then a layer of foil, or slide it into a freezer-safe bag. Freeze for up to 3 months. To thaw, leave it on the counter for several hours or overnight in the fridge. Reheat slices in a 350°F oven for 5-10 minutes to refresh the crust.
Best Way to Reheat Savory Cheese Bread
To bring back that just-baked warmth, place slices on a baking sheet in a 350°F oven for 5-8 minutes. They’ll come out tender inside with a slightly crisper edge. Avoid the microwave, it can make the bread rubbery and soften the sun-dried tomatoes too much.
Recipe notes
- Buttermilk: Buttermilk is required. You can make your own DIY buttermilk substitute by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (whole milk is best) to reach 1 cup. Stir and let sit for 5 minutes.
- Garlic: Feel free to skip the garlic powder and replace with 3 cloves of minced garlic.
- Do not leave out the sugar. You really need it to balance out the robust salty and savory flavors; the flavor is quite flat without it.
- Cheese & Herbs: For other flavor options such as a replacement for the asiago cheese or if you want to use dried herbs or other fresh herbs, see details above.
- Sun-Dried Tomatoes: Use sun-dried tomatoes that are packed in oil. Drain before using. No need to pat dry, but try to avoid getting a lot of excess oil in the batter. We found dry sun-dried tomatoes dried out the texture of the bread.
- Muffins or Other Size Pans: Feel free to bake this batter in a greased or lined muffin pan to yield about 12 muffins. Prepare batter as directed, then use the same baking instructions as banana muffins. You can also bake this batter in a greased 9-inch square baking pan or a seasoned 9-inch or 10-inch cast-iron skillet. Bake time at 350°F (177°C) is at least 25 minutes, but use a toothpick to test for doneness.
Source recipe: Savory Cheese Quick Bread (SnapChef ID aeac7349-79f2-454f-93bd-b12eb4382d7e). Nutrition is estimated per serving.
Recipe
Savory Cheese Quick Bread
Ingredients
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch or 8.5×4.5-inch loaf pan with butter or nonstick spray.
- Whisk the buttermilk and eggs together until combined.
- Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
- Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky, and sticky.
- Pour/spread batter into prepared pan. Pour melted butter evenly over the top, if using. (Adds wonderful flavor and texture on the final bread.)
- Bake for about 50–60 minutes or until a toothpick inserted in the center comes out clean. Start checking at about 45 minutes. If using an 8.5×4.5-inch pan, the bake time is closer to 60 minutes. Halfway through bake time, if you notice the top is quickly browning, tent a piece of aluminum foil over the loaf pan to help the bread bake more evenly.
- Cool bread in the pan set on a cooling rack for at least 10 minutes before slicing and serving, or cool completely in the pan.
- Cover leftovers tightly and store bread at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Notes
- Slice this savory quick bread and serve it warm with a bowl of tomato soup or a hearty chili. It also makes a great side for grilled meats or roasted vegetables. For brunch, toast slices and top with a poached egg and hollandaise, the bread’s cheesy, tangy flavor stands up to ric
- Wrap the cooled loaf tightly in plastic wrap or foil, or store it in an airtight container. Keep at room temperature for up to 5 days, or refrigerate it for up to 1 week. Refrigeration will extend its life but may slightly dry out the crumb, if that happens, a quick toast brings
Nutrition per serving, estimated
| Calories | 370 kcal | 19% DV |
|---|---|---|
| Protein | 16 g | 32% DV |
| Fat | 20 g | 26% DV |
| Carbs | 32 g | 12% DV |
| Fiber | 1 g | 4% DV |
| Sodium | 820 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use a different cheese instead of asiago?
Yes. Parmesan is the easiest swap and gives a similar savory flavor. Cheddar, gruyère, or a mix of mozzarella and parmesan also work well. Just make sure to shred the cheese yourself for the best texture.
Why is my quick bread dense or gummy inside?
Two common causes: overmixing the batter (stir just until combined) or underbaking. Start checking at 45 minutes and use a toothpick in the center. If it comes out with wet crumbs, bake longer. The pan size also matters, a narrower pan needs the full 60 minutes.
Can I make this gluten-free?
You can try a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Avoid coconut or almond flour as they change the structure significantly. Keep in mind the texture may be slightly crumblier.
Do I have to pour melted butter over the top?
It’s optional but recommended. The butter adds flavor and helps create a slightly crisp, golden crust. If you skip it, the top will still taste good but won’t be as rich.
