Garlic Quick Bread

Nothing beats the aroma of freshly baked garlic quick bread wafting through your kitchen. This recipe delivers all the flavor of homemade bread without the fuss of yeast or long rising times. With swirls of fragrant herbs, pockets of melted cheese, and the irresistible punch of garlic, it’s the ultimate savory loaf to serve alongside dinner or enjoy on its own. If you’ve ever wanted bakery-quality bread in under an hour, this is your new go-to recipe.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – No yeast, no kneading, no waiting. Ready in about an hour.
• Everyday Ingredients – Simple pantry staples with fresh herbs and cheese for a gourmet twist.
• Crowd-Pleaser – Perfect as a side for soups, pasta, or grilled meats—or as a snack on its own.
• Unbelievably Flavorful – Layers of garlic, herbs, and gooey cheese make each slice irresistible.
• Visually Stunning – Swirled herbs and peeking cheese ribbons give this loaf a rustic, bakery-style look.

This isn’t just another quick bread—it’s comfort food, designed to impress with minimal effort.

Ingredients Needed

For the Cheese

• 200 g (7 oz) block of cheddar or tasty cheese, sliced into thin ribbons (around 3 mm / 0.1″) for random cheesy pockets

For the Herb & Garlic Swirl

• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried oregano
• ½ tsp dried thyme
• 2 garlic cloves, pressed or finely grated
• 3 tbsp extra virgin olive oil
• ½ tsp kosher salt (use less if substituting fine table salt)

Dry Ingredients

• 2 ¼ cups (280 g) all-purpose flour (plain flour)
• 1 tsp baking soda (or substitute with 3 ½ tsp baking powder)
• ¾ tsp kosher salt (halve for table salt)

Wet Ingredients

• ½ cup (120 g) plain yogurt, full-fat recommended
• ¾ cup (180 ml) whole milk (low-fat works, but full-fat gives richer flavor)
• 2 large eggs, room temperature
• 3 ½ tbsp (50 g) unsalted butter, melted
• 2 tbsp olive oil
• 2 small garlic cloves, crushed or grated

How to Make Garlic Quick Bread

Step 1: Preheat the Oven

Preheat to 180°C / 350°F (suitable for both fan-forced and conventional ovens).

Step 2: Prepare the Loaf Pan

Grease a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75″) loaf tin with butter or spray. Line with parchment paper for easy release.

Step 3: Mix the Herb & Garlic Swirl

In a small bowl, stir together rosemary, parsley, oregano, thyme, garlic, olive oil, and salt. You’re aiming for a thick, spoonable paste.

Step 4: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, and salt. This helps evenly distribute the leavening.

Step 5: Mix the Wet Ingredients

In a separate bowl, whisk yogurt, milk, eggs, melted butter, olive oil, and garlic until smooth.

Step 6: Bring It Together

Make a well in the dry ingredients and pour in the wet mixture. Gently stir until just combined—overmixing can make the bread tough.

Step 7: Layer & Swirl

• Pour ⅓ of the batter into the prepared loaf pan.
• Dollop ⅓ of the herb mixture over the top. Use a knife to swirl it through.
• Add ⅓ of the cheese slices, tucking some deep into the batter and leaving others peeking out.
• Repeat this layering process two more times.

Step 8: Bake

Bake uncovered for 30 minutes, until the top is golden. Cover loosely with foil and continue baking another 20 minutes (total 50 minutes). Test doneness by inserting a skewer into the center—it should come out clean.

Step 9: Cool & Serve

Cool in the pan for 5 minutes, then transfer to a wire rack. Rest for at least 10 minutes before slicing thick pieces. Serve warm—plain or with butter.

Serving and Storage Tips

• Serving: Pair with pasta, soup, or a fresh salad. Slice and toast leftovers for a crunchy snack.
• Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4.
• Reheating: Warm slices in the oven at 160°C / 320°F for 5–7 minutes, or pop in the toaster.
• Freezing: Wrap tightly in foil and freeze for up to 2 months. Defrost at room temperature, then reheat.

Helpful Notes

• Swap herbs: Use basil, dill, or chives for a different flavor profile.
• Cheese options: Mozzarella adds stretchiness, parmesan adds sharpness.
• Want extra garlic? Brush the loaf with garlic butter right after baking.
• Mini loaf pans or muffin tins also work—just adjust baking times accordingly.

Conclusion

This garlic quick bread is everything you want in a homemade loaf: fluffy, cheesy, herb-infused, and baked to perfection without the hassle of yeast. It’s quick enough for weeknights yet impressive enough for entertaining. Each bite is a burst of comfort and flavor, making it a recipe you’ll come back to again and again.

If you try this recipe, leave a ⭐ star rating and comment below—I’d love to hear your variations! Don’t forget to share a picture on Pinterest or Facebook so others can enjoy it too.

What herbs or cheeses would you add to make it your own?

Frequently Asked Questions (FAQ)

Can I use different cheese?

Yes! Try mozzarella for gooey texture, parmesan for sharpness, or a mix for complexity.

How do I make this gluten-free?

Swap all-purpose flour with a 1:1 gluten-free baking blend. Check that your baking powder is gluten-free too.

Can I bake this in muffin form?

Absolutely! Divide the batter into a muffin tin and bake for 18–22 minutes, or until golden and set.

Is this bread freezer-friendly?

Yes, it freezes beautifully for up to 2 months. Wrap tightly in foil or plastic before freezing.

Why is my bread dense?

Overmixing is the most common culprit. Stir until just combined for a light, fluffy texture.