Easy Italian Herb Parmesan Quick Bread

Easy Italian Herb Parmesan Quick Bread

img_4082I cannot emphasize the word EASY enough.  Seriously.  I’m not a baker.  I love to cook, but for some reason baking has never been my thing.  I either over or under bake nearly everything, so bread is usually a no-go for me.  I happened to see this recipe on Pinterest and thought “Yeah… I bet you need yeast!”.  Nope.  Then I thought, “Pfffft.  I bet you have to knead it.  Not gonna happen!”.  Nope again. Ugh… I ran out of excuses not to try it, and I’m so glad I did!  It’s a pretty dense bread, but the flavor reminds me of the bread at Bravo (yeah… totally drooling with you!).  It has a nice crust on the outside due to the parmesan cheese and has plenty of flavor.  The thing I liked most about this recipe was that I already had all of the ingredients on hand.  To me, that’s a great recipe!  If you’d like to check out the original recipe, you can find it at Kudos Kitchen by Renee.


  • 3 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon garlic powder
  • 2 tablespoons dehydrated onion
  • 1/4 cup Parmesan cheese plus 1 tablespoon for topping
  • 2 cups milk OR buttermilk
  • 2 tablespoons cider vinegar OMIT IF USING BUTTERMILK


  1. Preheat oven to 350 degrees.

  2. To make the buttermilk add the milk and vinegar to a medium size bowl and stir.
  3. If using store bought buttermilk, omit the above step.
  4. Place all of the dry ingredients (except for the cheese to top the bread) into a large bowl and whisk to combine.

  5. Pour in the milk mixture into the flour mixture and stir with a wooden spoon until it’s a thick, lumpy and pasty consistency.
  6. Spoon the batter evenly into a loaf pan that has been liberally sprayed with cooking spray.
  7. Top the batter with the remaining Parmesan cheese and bake in a preheated oven for approximately 60 minutes or until the bread is golden brown.

  8. Allow the loaf to cool for 5 minutes and then turn the loaf out onto a cooling rack for at least 30 minutes before slicing and serving.

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