Herb Quick Bread

Penny Batt


This is my herb bread variation of the basic quick bread at thekitchn.com/how-to-make-buttermilk...

★★★★★ 2 votes
Makes 1 loaf
15 Min
45 Min


2 c
white wholewheat flour such as prairie gold
1 Tbsp
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
2 tsp
celery seed
1 tsp
dried parsley
1 tsp
rubbed sage
1/2 tsp
ground nutmeg
1 c
or 1 oz lemon juice (2 t) and 7 oz milk (total 1 c), allow to sit a few minutes to coddle.
1 large
1/4 c
olive oil

How to Make Herb Quick Bread


  • 1Heat the oven to 350°F. Grease a standard 9x5 loaf pan.
  • 2Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. In a separate bowl whisk the egg with the buttermilk and the oil.
  • 3Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
  • 4Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
  • 5Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.

Printable Recipe Card

About Herb Quick Bread

Course/Dish: Savory Breads