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Buttermilk Bread Recipe

Buttermilk Bread Photo

Sweet or savory, quick breads are amazing. They come together in no time at all. A few ingredients all in one bowl usually, a quick stir and mere moments later you’re ready to rock. I absolutely love that they’re a blank canvas for just about any ingredient you’d like to enjoy in a loaf of bread.

How about fruit and vegetables in your quick bread? It sounds like spiced cranberry sweet potato quick bread is what you’re craving. I love tossing in things like almonds, chocolate, even marshmallows and coming away with a creation like chocolate chip bread that reminds me of rocky road ice cream. But if savory is more your speed, then what you desire is this herbed buttermilk cheese bread.

Buttermilk tops my list as one of my all time favorite ingredients. I adore the gently tang it lends to everything it encounters. Pancakes? A classic. Cakes? Works there too. Muffins? Absolutely! Sweet or savory, buttermilk adds incredible flavor to muffins. My favorite muffins are caramelized onion cornmeal buttermilk muffins with goat cheese and sage scattered throughout. These are amazing with a bowl of soup or as an afternoon snack. In my book, buttermilk is a superfood.

Buttermilk Bread Picture

Naturally, it was only a matter of time before I “buttermilked” a quick bread. You’ll be so glad that I did. What we have here is a fluffy, tender bread filled with three wonderfully different cheeses. Those cheeses and that buttermilk batter are accented by fragrant thyme and a sprinkling of sea salt.

As if all that weren’t tantalizing enough, this bread is done from start to finish in an hour. You can quickly toss together the ingredients required to make the batter and pop it into the oven before you make dinner. An hour later, your meal is prepared with fresh bread to go along side for a special, fresh baked surprise. 

Also, be sure to try Pan de Bono – Colombian cheese bread!

Buttermilk Bread Photo

Buttermilk Bread Recipe

Kate Donahue
Buttermilk bread chock full of cheeses and thyme. What’s not to love?
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 1 slice
Calories 203.33 kcal


  • 2.25 All-Purpose Flour
  • 2 Baking Powder
  • 0.5 Baking Soda
  • 1 Kosher Salt
  • 1 Black Pepper ground
  • 0.5 Dry Mustard
  • 0.25 Flat-leaf Parsley finely chopped
  • 1 Fresh Thyme plus 1 teaspoon, divided
  • 0.5 Sharp Cheddar Cheese grated
  • 0.5 Kerrygold Dubliner Cheese grated
  • 0.25 Grated Parmesan Cheese
  • 1.25 Buttermilk
  • 2 Egg
  • 2.5 Olive Oil
  • Sea Salt for sprinkling
  • 1 Egg Yolk
  • Boiling Water


  • Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper and mustard. Add the parsley, 1 tablespoon thyme and cheeses. Stir.
  • In a medium bowl, whisk together buttermilk, 2 whole eggs and olive oil. Add wet ingredients to dry ingredients and stir just until combined and evenly moistened. Do not overmix. Scrape batter into prepared loaf pan.
  • In a small bowl, mix together egg yolk and 1 teaspoon water. Brush top of batter with egg wash. Sprinkle top of batter with remaining teaspoon thyme leaves and sprinkle with sea salt.
  • Bake in preheated oven for 45-50 minutes or until a skewer inserted in center comes out clean. Cool in loaf pan 5 minutes then turn out onto a wire rack. Serve warm or room temperature.


Calories: 203.33kcalCarbohydrates: 19.5gProtein: 8.54gFat: 9.4gSaturated Fat: 3.75gSodium: 272.88mgFiber: 0.56gSugar: 1.19g
Keyword Baked, Bread, Cheese, Side Dishes, Snacks
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