If you’re in search of a quick and wholesome bread recipe that’s packed with flavor, then you need to try this Herb Quick Bread. This recipe is a family favorite, passed down to me by my mom. It uses a combination of whole wheat and all-purpose flour to provide both fiber and structure, and cornmeal to add natural sweetness – eliminating the need for refined sugar. To finish off the flavor profile, a touch of honey is added. The dried herbs and fennel included in the recipe create an unusual and complex, yet satisfying taste in this delicious bread.
Savory Quick Bread is a family favorite recipe!
Herb Quick bread has been a favorite in my family for years, and here’s why you’ll love it as much as we do:
- Quick and easy recipe that requires minimal effort, and doesn’t require an electric mixer.
- Combination of whole wheat and all-purpose flour provides both nutritional value and great texture.
- Use of cornmeal adds natural sweetness to the bread without the need for refined sugar.
- Inclusion of dried herbs and fennel creates a unique and satisfying flavor that will leave you wanting more.
- A touch of honey provides just the right amount of sweetness to round out the taste profile.
All of these factors combined make this savory herb bread recipe a must-try for anyone who loves delicious and wholesome bread.
What is quick bread?
Quick bread is actually a culinary term for bread that is quicker to prepare because it calls for baking powder and/or baking soda instead of yeast as it’s leavening agent. Why does that make it faster? Well, because without yeast there’s no need to let the dough rest and rise, and no need to spend time kneading either.
Savory Herb Quick Bread recipe ingredients
Mom’s Herb Quick Bread is full of flavor and flecked with dark green bits from the addition of dried dill, oregano, basil and thyme. Fennel adds a subtle licorice flavor and buttermilk a slight tanginess. (If you don’t have buttermilk, I’ve included a substitute in the recipe.) The addition of cornmeal in place of some of the flour adds a bit of sweetness, reducing the need for added sugar. Just 2 tablespoons of honey! Sesame seeds on the top add a bit of texture, too.
How to Make Herb Bread
Here’s all you have to do to make this unusual and delectable bread:
- Prep oven and loaf pan.
Preheat oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
- Combine dry ingredients.
In a large mixing bowl, whisk together the flours, cornmeal, baking powder, baking soda, salt, dill, oregano, basil, thyme and fennel. Set aside.
- Combine wet ingredients; add to dry ingredients.
In a medium mixing bowl, whisk together the buttermilk, egg, honey and oil. Stir into the flour mixture just until blended.
- Add batter to pan and bake.
Spoon batter into the prepared loaf pan. Sprinkle top with sesame seeds. Bake for 30 to 35 minutes or until tester inserted in the middle comes out clean.
Let cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
This quick bread doesn’t rise as much as you might expect, and that’s okay! It’s still lighter in texture, and sometimes can even be a bit crumbly.
How to Serve Savory Bread
To serve, wrap bread in foil and warm in a 350 degree oven for around 10 to 15 minutes. Slice and place in a napkin-lined oval bowl or bread dish. Serve with room temperature butter on the side. Alternatively, you can slice the bread, butter each slice on one side, place slices back into a loaf shape, wrap in foil and warm.
Quick Herb Bread Storage
Wrap cooled bread in foil to store; it will keep for 2 days; after that, it can begin to dry out.
Can you freeze this seasoned bread recipe?
Yes, you can freeze this bread. Wrap well in plastic wrap, then with foil (or place in a zip top freezer bag) and freeze for up to 2 months.
Herb and Quick Bread Recipe FAQs
Many herbs are delicious when added to bread batter, especially parsley, rosemary, thyme and oregano. And, you can use fresh or dried herbs.
Definitely! Incorporating herbs into bread batter or dough not only enriches the flavor but also creates delightful aromas.
There are 3 types of quick bread batters:
1. Pour batter – a thick liquid batter that can be poured. Used for pancakes, waffles, etc
2. Drop batter – a much thicker batter that needs to be removed from the mixing bowl with your hands or a utensil. Examples include muffins, loaf breads, some biscuits, and coffee cakes.
3. Soft dough – thick enough batter to be kneaded, rolled, and cut. Used for some biscuits, donuts, scones, etc.
Breadmaking is both an art and a science that requires attention to detail to ensure the final product comes out just right. Whether you are making a quick bread with dough or batter (see above), there are a few common mistakes to avoid:
1. Adding too much flour. Too much flour and your bread can become dry and crumbly. Measure your flour carefully and resist adding more flour if your dough is wet. Many doughs are supposed to be wet.
2. Not using the flour called for in the recipe. Different types of flour have different protein levels, which can affect the texture of your bread. Changing from one type flour to another may require modifications to other ingredients.
3. Using too much/not enough liquid. If you don’t use enough liquid, your bread can be dry and crumbly. If you use too much, your bread can be heavy and soggy.
4. Under or overmixing the batter. Batter that hasn’t been mixed enough will not rise as much as desired. Overmixing batter will add too much air, resulting in large holes forming in the bread during baking.
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour, preferably unbleached
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fennel seeds
- 1 3/4 cups buttermilk – see substitution in Note below
- 1 large egg, beaten
- 2 tablespoons honey
- 1/4 cup organic vegetable or canola oil
- 1 tablespoon sesame seeds
- Preheat oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
- In a large mixing bowl, whisk together the flours, cornmeal, baking powder, baking soda, salt, dill, oregano, basil, thyme and fennel. Set aside.
- In a medium mixing bowl, whisk together the buttermilk, egg, honey and oil. Stir into the flour mixture just until blended.
- Spoon batter into the prepared loaf pan. Sprinkle top with sesame seeds.
- Bake for 30 to 35 minutes or until tester inserted in the middle comes out clean.
- Let cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
Buttermilk substitution: Stir together 1 3/4 cups regular milk and 1 tablespoon plus 2 teaspoons lemon juice. Let stand for 5 minutes at room temperature. I don’t recommend using powdered buttermilk in this recipe – the bread tends to come out very dry if you do.
High altitude: No adjustments necessary.
Make ahead: Bread can be made up to 2 days ahead, wrapped in foil and refrigerated.
- Category: breads, side dishes, quick and easy, pantry recipes
- Method: Bake