A savory quick bread studded with chopped nuts and fresh herbs, yielding a moist, flavorful loaf perfect for breakfast, brunch, or alongside soups and salads.

Why You’ll Love This Recipe

This loaf offers a delightful blend of nutty texture and herbal aroma. It’s easy to make, refrigerator‑ready, and works as a savory companion to many meals. Its hearty crumb satisfies both breakfast and casual dining purposes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All‑purpose flour (or whole wheat option)
Baking powder
Salt
Eggs
Milk or buttermilk
Oil or melted butter
Assorted nuts, chopped (e.g., walnuts, pistachios)
Fresh herbs (e.g., parsley, basil, thyme), chopped
Optional: grated cheese, garlic powder, pepper

directions

Preheat your oven and grease a loaf pan.
In a bowl, whisk flour, baking powder, salt, and any dry seasonings. In another bowl, mix eggs, milk, and oil. Combine wet and dry until just blended. Grease the pan, stir in nuts and herbs gently into the batter, pour into pan.
Bake until golden and a toothpick comes out clean. Let cool slightly before slicing.

Servings and timing

Servings: 8 slices
Prep time: 15 minutes
Bake time: 45 minutes
Total time: 1 hour

Variations

Add grated cheese (cheddar, Parmesan) for more flavor.
Swap nuts for seeds like pumpkin or sunflower.
Use different herbs—rosemary, chives, or dill.
Make it spicier with chopped chili or red pepper flakes.

storage/reheating

Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. Reheat slices briefly in the toaster or oven to restore freshness.

FAQs

Can I make this gluten‑free?

Yes—replace flour with a gluten‑free blend, though texture may vary.

Can I freeze slices?

Yes—freeze in airtight packaging for up to 2 months. Thaw or reheat directly.

How to keep bread moist?

Do not overbake; store in an airtight container to preserve moisture.

Can I use dried herbs instead of fresh?

Yes—use about one‑third the amount compared to fresh herbs.

Can I add vegetables?

Certainly—finely grated zucchini or carrot may be folded in for extra moisture.

Is this egg‑free adaptable?

Use flax or chia egg substitutes, though texture may differ.

What nut substitutions work?

Almonds, pecans, or hazelnuts all work well depending on taste preference.

Can I make muffins instead?

Yes—pour batter into muffin tin and bake around 20–25 minutes.

How to add sweetness?

Incorporate honey or a touch of maple syrup, and reduce salt slightly if desired.

What goes well with this bread?

Cream cheese, butter, soups, salads, or as a savory breakfast toast.

Conclusion

This nut‑and‑herb quick bread is a straightforward yet flavorful loaf, perfect as a savory complement for breakfast or dinner. It’s versatile, transportable, and sure to earn a place in your recipe colle