Sourdough Cheddar and Herb Quick Bread
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.
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
- 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.
Step 1
Combine the all-purpose flour, fresh herbs, salt, baking powder, and baking soda in a large mixing bowl.
Step 2
Whisk together the sourdough starter, milk, olive oil, and eggs in a separate mixing bowl.
Step 3
Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in the shredded cheddar cheese.
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.
Step 5
Let the bread cool for 10-15 minutes before transferring it to a cooling rack.
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.
More Sourdough Quick Bread Recipes
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Sourdough Cheddar and Herb Quick Bread
INGREDIENTS
Dry ingredients
- 2 cups (240 g) all-purpose flour
- 1 tablespoon fresh herbs (thyme and oregano)
- 1 teaspoon (5 g) salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup (3 oz) shredded cheddar cheese
Wet ingredients
- ½ cup (125 g) sourdough starter (discard or fed)
- 1 cup (240 g) milk
- 2 tablespoons (30 g) olive oil
- 2 large eggs
INSTRUCTIONS
- Preheat your oven to 350°F (176°C) . Line a 9" x 5" loaf pan with parchment paper or lightly grease with cooking spray.
- In a large mixing bowl, combine the 2 cups (240 g) all-purpose flour, 1 tablespoon fresh herbs, 1 teaspoon (5 g) salt, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- In a separate mixing bowl, whisk together ½ cup (125 g) sourdough starter, 1 cup (240 g) milk, 2 tablespoons (30 g) olive oil, and 2 large eggs.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in ¾ cup (3 oz) shredded cheddar cheese.
- Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool for 10-15 minutes before transferring it to a cooling rack. Slice and serve.
if using active starter do I still need the. baking soda and baking powder?
Yes
I'm baking the bread now. followed the instructions and it's been in the oven ar 350 for almost 2 hours now and half is still doughy. what am I doing wrong?
Hi Megan, it sounds like your oven isn’t getting hot enough. I recommend using an oven thermometer to make sure your oven is heating up to the set temp.
Absolutely delicious taste! Easy to make and looks fabulous!
If I don't have milk would I be able to use Greek yogurt in place of it?
Hi Savanah, that should be fine, but I haven't tried it with greek yogurt so Im not exactly sure how it would affect the flavor/texture.
This made up so easily, I used dried herbs, and extra sharp NY cheddar. It was beyond delicious!
As always, another fabulous recipe from littlespoonfarm. This made some fantastic hot grilled sandwiches. We have made per recipe with no deviations. Tried turkey and tomatoes, ham and extra cheese, pepperoni and some red sauce(yummy), and shredded chicken, and fresh pico. As you can see, the girls love this loaf and it makes up so easy. Grilled sandwiches and a cup of soup or a salad and lunch is perfect. Thank you so much!
You are very welcome Sandy!
Would I be able to leave the eggs out of this recipe?
Hi Sarah, The eggs give the bread structure and rise, so I wouldn't leave them out. But I would try replacing them with flax eggs.
This was an easy recipe to follow and quick, just like the title says. Very delicious. I only had thyme, but the flavor was still good.
Quick. Easy. Tasty.
I used this recipe but changed the add ins. My husband loves jalapeno cheddar bread so i added chopped jalapenos, some red pepper flakes, garlic powder and shredded cheddar cheese. It turned out good. It was nice to make a loaf of sourdough bread without it taking a day or two.
Hi Amy,
Quick question, if cold fermenting overnight in the fridge, do you bake from cold or do you need to bring dough to temp before baking? Thank you in advance for your advice!
Hi Alison, I always bake from cold and add a few minutes if needed!
Very forgiving recipe! I forgot the eggs and had to scrape the batter out of the pan and add them. I used a healthy spoonful of dried herbs de Provence. Loaf turned out perfectly and it was so delicious! Company loved it. I’m never afraid to experiment on guests with Little Spoon recipes.
Thank you for sharing Marion!
Loved this bread; so easy to mix up and pop into the oven! I used dried herbs and the smell of the finished loaf was wonderful. We had to have a warm slice with butter. It makes great BLT’s and grilled cheese!! Can’t wait to make it again!