Easy Herb Quick Bread Recipe
Easy Herb Quick Bread Recipe — it’s not just a recipe, it’s a lifesaver. Imagine a loaf of bread that requires zero kneading, minimal effort, and tastes like a fancy bakery item. That’s this bread. You mix it, bake it, and bam! Fresh, herby goodness. Perfect for those “oops, I forgot we needed bread” moments. Trust me, your life needs this bread.
My hubby, bless his heart, is a carb fiend. He literally does a happy dance when I make this bread. One time, I made a double batch for a family BBQ, and I swear, it was gone before the burgers! The kids even sneak slices straight from the cooling rack, which, you know, slightly burns their little fingers but they never learn. It’s become a Sunday morning staple – toasted with a smear of butter, alongside scrambled eggs. This bread is basically family therapy… because everyone’s happy when there’s bread.
Why You’ll Love This Easy Herb Quick Bread Recipe
- It’s faster than ordering pizza. Seriously.
- Requires zero bread-making skills. If you can stir, you can do this.
- Smells AMAZING while baking. Like, sell-your-house-for-that-smell amazing.
- It’s endlessly customizable. Throw in whatever herbs you have lurking in the fridge.
- Makes you feel like a kitchen god/goddess, even if you’re wearing pajamas and haven’t brushed your hair.
How to Make It
Alright, listen up, because this is easier than folding laundry (and I HATE folding laundry). First, you’re gonna preheat your oven to 350°F (175°C). While that’s heating up, grease a loaf pan. Trust me, you don’t want this sticking. In a big bowl – and I mean BIG, because things get messy – whisk together flour, baking powder, salt, sugar (or honey, if you’re feeling fancy), and a pinch of baking soda. Now, in another bowl (yes, another one, sorry), whisk together eggs, milk, melted butter (not hot, just melted!), and whatever herbs you’re throwing in. I usually go wild with rosemary and thyme, but oregano is good too.
Pour the wet stuff into the dry stuff and stir. Just until it’s barely combined. Lumps are okay! Seriously, over-mixing is the enemy here. Pour the batter into your greased loaf pan and bake for like, 50-60 minutes. You want it golden brown and a toothpick inserted into the center should come out clean. Let it cool in the pan for a bit before slicing. Or, you know, just rip off a hunk while it’s still warm. I won’t judge.
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Ingredient Notes
- All-Purpose Flour: I mean, duh, it’s bread. But seriously, don’t try to get fancy with cake flour or something. All-purpose is your friend here. And if you’re gluten-free, sub in a good gluten-free blend!
- Baking Powder: This is what makes it rise! Don’t skip it!
- Salt: Don’t even THINK about forgetting the salt. It balances everything out.
- Sugar: A little sweetness is nice. I once used brown sugar when I ran out of white, and it was amazing!
- Eggs: Gotta bind it all together! I’ve used flax eggs in a pinch (1 tbsp flaxseed meal + 3 tbsp water per egg), and it kinda worked.
- Milk: Use whatever milk you have on hand. I’ve even used almond milk when I was out of the regular stuff and it was surprisingly okay.
- Melted Butter: Adds richness and flavor. Don’t skimp! Though, I did use olive oil once when I was out of butter, and it wasn’t terrible.
- Fresh Herbs: This is where you can go wild! Rosemary, thyme, chives…whatever you love! Dried herbs work too, just use less. Like, half as much.
Recipe Steps:
- Preheat oven to 350°F (175°C).
- Grease a loaf pan.
- Whisk together flour, baking powder, salt, sugar, and baking soda in a large bowl.
- In a separate bowl, whisk together eggs, milk, melted butter, and herbs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the greased loaf pan.
- Bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the pan before slicing and serving.
What to Serve It With
Okay, so this bread is awesome with pretty much anything. Slather it with butter (obviously). Dip it in olive oil. Serve it alongside soup or salad. Make a sandwich with it (grilled cheese, anyone?). Or, you know, just eat it plain. I won’t judge. This bread is perfect with a bowl of creamy tomato soup on a chilly evening, trust me.
Tips & Mistakes
- Don’t overmix the batter! Seriously, a few lumps are fine. Overmixing leads to tough bread.
- Make sure your baking powder is fresh. Otherwise, your bread won’t rise.
- Don’t open the oven door too often while it’s baking, or the bread might collapse.
- If the top starts to get too brown, tent it with foil.
- I once accidentally used salted butter instead of unsalted, and it was still good, just a little saltier. So, don’t panic if you make a mistake.
- Let it cool slightly before slicing. Otherwise, it will crumble like crazy.
Storage Tips
Store any leftover bread in an airtight container at room temperature. It’ll stay good for about 3 days, but let’s be real, it’ll probably be gone way before that. You can also slice it and freeze it for later! Just wrap it well in plastic wrap and then foil. If you eat it cold straight from the fridge… well, it’s not bad, but toasting it is WAY better. And don’t even get me started on buttered, toasted slices for breakfast. It’s a whole different level of awesome.
Variations and Substitutions
- Cheese: Add shredded cheddar, Parmesan, or Gruyere for a cheesy twist. I once threw in some leftover crumbled feta, and it was surprisingly delicious.
- Spices: A pinch of red pepper flakes adds a little heat.
- Garlic: Minced garlic is always a good idea.
- Different Herbs: Use whatever you have on hand! Dill, parsley, basil…the possibilities are endless.
- Sweet Version: Skip the herbs and add some blueberries or chocolate chips for a sweet treat. I even tried a lemon poppy seed version once, using lemon zest and poppy seeds – it was fantastic!
Frequently Asked Questions
Easy Herb Quick Bread Recipe
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Easy Herb Quick Bread Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 1.5 cups milk whole milk is preferred
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 0.25 cup melted butter
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 2 tablespoons chopped fresh thyme or 1 tablespoon dried
- 0.25 cup chopped fresh parsley
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C) and grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a separate bowl, combine the milk, sugar, apple cider vinegar, and melted butter. Mix well.
- Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
- Fold in the rosemary, thyme, and parsley until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
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