Name: Sourdough Cheddar and Herb Quick Bread
Prep time: 10 min
Cook time: 60 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon fresh herbs (thyme and oregano); 1 teaspoon salt; 2 teaspoons baking powder; ½ teaspoon baking soda; ¾ cup shredded cheddar cheese; ½ cup sourdough starter (discard or fed); 1 cup milk; 2 tablespoons olive oil; 2 large eggs

This quick and easy sourdough cheddar and herb quick bread is the perfect way to use up sourdough starter discard. It’s moist, tender, and full of savory, cheesy herb flavor!

This recipe makes the perfect side dish for dinner, a savory appetizer, or can be used as a tasty sandwich bread.

Three slices of sourdough cheddar and herb bread on a plate.

This sourdough cheddar and herb bread is a great way to use up leftover sourdough starter and those extra herbs from the holidays. You can even double or triple the recipe and bake a few loaves to freeze for later!

Like our sourdough zucchini bread, pumpkin bread, and banana bread, this one is straightforward to make and just as moist and tender in texture. This is a sourdough recipe you'll keep coming back to!

Ingredients & Substitutions

Ingredients for sourdough cheddar and herb bread on a table.

Dry Ingredients: You’ll need all-purpose flour, fresh thyme and oregano, shredded sharp cheddar cheese, salt, baking powder, and baking soda. Feel free to mix it with your favorite fresh herbs like rosemary, dill, or basil, and swap the cheddar for parmesan cheese if you prefer!
Wet Ingredients: For the wet mix, you'll need sourdough starter (discard or fed), milk, olive oil, and eggs.

How to make Sourdough Cheddar and Herb Quick Bread

Preheat oven to 350°F (176°C). Line a 9" x 5" loaf pan with parchment paper or lightly grease with cooking spray.

Dry ingredients in a bowl for sourdough cheddar and herb bread.

Step 1

Combine the all-purpose flour, fresh herbs, salt, baking powder, and baking soda in a large mixing bowl.

Wet ingredients for sourdough cheddar and herb bread in a bowl.

Step 2

Whisk together the sourdough starter, milk, olive oil, and eggs in a separate mixing bowl.

Folding shredded cheddar cheese into the sourdough cheddar and herb bread batter.

Step 3

Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in the shredded cheddar cheese.

Sourdough cheddar and herb bread batter in a loaf pan.

Step 4

Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Optional: Sprinkle the top of the batter with shredded cheddar cheese before baking.

Baked sourdough cheddar and herb bread in a loaf pan.

Step 5

Let the bread cool for 10-15 minutes before transferring it to a cooling rack.

Three slices of sourdough cheddar and herb bread on a plate with a knife and napkin.

Step 6

Once the bread has cooled completely, slice and serve.

How to Store

After mixing and pouring the batter into the baking dish, you can cold ferment it in the fridge overnight. Just keep it covered until you're ready to bake.

Storage: Let the bread cool completely before storing. Cover and keep leftovers at room temperature for 1-2 days or in the fridge for up to a week.

Freezing: Wrap the cooled loaf in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months.

Thawing: Thaw the bread in the fridge overnight, then bring it to room temperature before slicing and serving.

Two slices of sourdough cheddar and herb bread on a plate with a bite taken out.

More Sourdough Quick Bread Recipes

Apple Cinnamon Sourdough Scones

Sourdough Pumpkin Chocolate Chip Muffins

Sourdough Apple Cider Muffins

Sourdough Pound Cake

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