Cheesy Herby Quick Bread
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup olive oil
2 tablespoons honey
4 ounces shredded cheese
2 to 3 ounces cheese, cut into tiny cubes
1/2 cup minced herbs and/or thinly sliced scallions
1/4 cup chopped walnuts or other nuts, toasted or not
Extra add-ins, optional-see notes
Center a rack in the oven and preheat it to 350 degrees F. Butter an 8-inch loaf pan (see above)
or use baker’s spray.
Working in a large bowl, whisk the flour, baking powder and salt together. In another bowl or in
a large measuring cup, whisk the eggs, milk, olive oil and honey together. Pour the wet
ingredients over the flour mixture and, using a flexible spatula, stir until mostly blended.
There’s no need to be thorough now. Add the remaining ingredients to the bowl and mix them
together. Try to be gentle, but don’t try to be perfect – just like with muffins, it’s better to
under- than over-mix. The batter will be heavy and sticky, so scrape it into the pan (it might
only come halfway up the sides) and use the edge of the spatula to nudge it into the corners.
NOTES: use your imagination on types of cheeses used-gruyere or swiss are great but cheddar works too; herbs can be mixed according to individual preferences; extra add ins like bits of cooked sausage or ham would be tasty.
Bake the loaf for about 35 minutes – start checking early – or until a tester inserted into the
center comes out clean. Put the pan on a rack, let the loaf rest for 3 minutes, then run a table
knife around the edges and unmold it onto the rack. Let the loaf come to room temperature