Introduction

Remember those cozy kitchen days, the smell of something delicious baking filling the air, and that feeling of pure comfort? This Garlic Herb & Feta Quick Bread is all about bringing that feeling right back to your table. It’s one of those recipes that feels special enough for guests but is so incredibly simple, you’ll find yourself making it on a random Tuesday just because. Seriously, it’s a little bit magical!

Why You’ll Love This Recipe

Fast: From mixing bowl to oven in under 15 minutes!
Easy: No fancy techniques required, just simple mixing.
Giftable: Wrap it up with a pretty ribbon for a thoughtful, homemade present.
Crowd-pleasing: The savory, herby, cheesy goodness is a hit with everyone.

Ingredients

Gather ’round, friends! Here’s what you’ll need to whip up this amazing quick bread. Don’t worry if you don’t have absolutely everything – we’ll chat about substitutions later!

2 cups all-purpose flour: The foundation of our delicious bread.
1 tablespoon baking powder: This is what gives our bread its lovely lift.
1 teaspoon salt: Enhances all those wonderful flavors.
1 teaspoon sugar: Just a touch to balance the savory notes.
½ teaspoon black pepper: For a little zing.
1 teaspoon dried oregano: Adds a classic Mediterranean vibe.
½ cup chopped Kalamata olives: These little flavor bombs are key! Their briny, rich taste is divine.
½ cup crumbled feta cheese: Salty, tangy, and oh-so-creamy. It melts into the bread beautifully.
1 tablespoon fresh rosemary, chopped: The aroma alone is enough to make you happy.
1 tablespoon fresh thyme, chopped: A delicate, earthy flavor that pairs perfectly with rosemary.
1 teaspoon lemon zest: This is my secret weapon! It brightens everything up and makes the herbs sing.
1 cup whole milk: Keeps the bread moist and tender.
¼ cup extra virgin olive oil: For richness and that lovely crumb.
2 large eggs: To bind it all together.

How to Make It

Alright, chef, let’s get baking! Put on your favorite apron, crank up some music, and let’s create some kitchen magic. This is truly as simple as it gets.

Preheat and Prep: First things first, preheat your oven to 375°F (190°C). While it’s heating up, grab a standard 9×5 inch loaf pan. Give it a good grease and then a light dusting of flour. This helps ensure your beautiful bread slides right out when it’s done.
Dry Ingredients Unite: In a nice big mixing bowl, grab a whisk and combine your flour, baking powder, salt, sugar, black pepper, and dried oregano. Whisk them all together until they’re nicely blended.
Add the Goodies: Now, toss in your chopped Kalamata olives, that glorious crumbled feta cheese, your fresh rosemary and thyme, and that little bit of lemon zest. Give it a gentle stir to distribute everything evenly throughout the dry ingredients. You want those pops of flavor in every slice!
Wet Ingredients Together: In a separate, medium-sized bowl, crack your two large eggs. Pour in the whole milk and the extra virgin olive oil. Whisk it all up until it’s a lovely, uniform mixture.
Combine and Conquer (Gently!): It’s time for the grand finale! Pour the wet ingredients from the medium bowl into the big bowl with your dry ingredients. Now, here’s a crucial tip from me to you: stir until just combined. Seriously, a few little lumps are perfectly fine. Overmixing is the enemy of tender quick bread, so be gentle!
Into the Pan: Pour your gorgeous batter into the prepared loaf pan. Use a spatula to spread it out evenly so it bakes up nice and flat on top.
Bake to Perfection: Pop that pan into your preheated oven. Let it bake for about 40 to 50 minutes. You’ll know it’s ready when a wooden skewer or a toothpick inserted into the center comes out clean. No wet batter clinging to it means it’s done!
Cool Down: Once it’s out of the oven, let your beautiful bread cool in the pan for about 10 minutes. This helps it firm up a bit. Then, carefully flip it out onto a wire rack to cool completely. I know it’s tempting to dive in right away, but trust me, it tastes even better when it’s fully cooled and the flavors have had a chance to meld.

Substitutions & Additions

The beauty of quick bread is its versatility! Don’t have a specific ingredient? No problem! Want to jazz it up? Go for it!

Olives: If Kalamata olives aren’t your thing, try chopped green olives, sun-dried tomatoes (oil-packed, drained), or even a handful of chopped roasted red peppers.
Herbs: Feel free to swap out the rosemary and thyme for other fresh herbs like chives, parsley, or even a pinch of dried dill. If you only have dried herbs, use about 1/3 of the amount of fresh.
Cheese: Goat cheese would be a lovely, tangy alternative to feta. A sharp cheddar cheese would also be delicious!
Milk: Buttermilk or even plain yogurt (thinned with a little water) can be used instead of whole milk for extra tenderness.
Add-ins: A handful of toasted walnuts or slivered almonds would add a nice crunch. A tablespoon of Dijon mustard whisked into the wet ingredients would add another layer of savory flavor.

Tips for Success

A few little tricks can make your quick bread absolutely foolproof!

Don’t Overmix! I can’t stress this enough. Overmixing develops the gluten in the flour, leading to a tough, dense bread. Stop mixing as soon as you don’t see dry streaks of flour.
Fresh Herbs Make a Difference: While dried herbs work, fresh herbs really elevate this bread with their vibrant flavor. Chop them finely for the best distribution.
Lemon Zest is Your Friend: Don’t skip the lemon zest! It’s a small addition that makes a huge impact, cutting through the richness and brightening all the other flavors.
Prep Ahead: You can chop your herbs and olives, crumble your cheese, and zest your lemon the day before and keep them in airtight containers in the fridge. This makes the actual baking process even faster!

How to Store It

This bread is best enjoyed fresh, but it stores beautifully for a few days.

Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature. It should stay delicious for up to 3-4 days. If you find it a bit dry after a day or two, a light toasting can bring it back to life!

FAQs

Here are some common questions folks have about this delightful quick bread:

Q: Can I make this bread ahead of time?
A: Absolutely! This bread is perfect for making a day or two in advance. The flavors often meld even more beautifully overnight.

Q: My bread sank in the middle, what did I do wrong?
A: The most common culprit is overmixing, which can make the bread too heavy. Another possibility is opening the oven door too early in the baking process. Try to resist peeking until the last 15-20 minutes of baking.

Q: Can I freeze this quick bread?
A: Yes! Once it’s completely cooled, wrap it tightly in plastic wrap, then in foil, or place it in a freezer-safe bag. It freezes well for up to 2-3 months. Thaw it at room temperature.

Q: What’s the best way to serve this bread?
A: It’s wonderful on its own, toasted with a smear of butter, or served alongside soup, salad, or a cheese board. It makes a fantastic appetizer!

Garlic Herb & Feta Quick Bread

A delicious and easy quick bread packed with garlic, herbs, and feta cheese, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Equipment

Mixing bowl one large, one medium
Whisk
Loaf pan 9x5 inch
Spatula
Wire rack
Wooden skewer or toothpick

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
0.5 teaspoon black pepper
1 teaspoon dried oregano

Add-ins

0.5 cup Kalamata olives, chopped
0.5 cup feta cheese, crumbled
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon lemon zest

Wet Ingredients

1 cup whole milk
0.25 cup extra virgin olive oil
2 large eggs

Instructions

Preheat your oven to 375°F (190°C). Grease and flour a 9x5 inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder, salt, sugar, black pepper, and dried oregano.
Add Kalamata olives, feta cheese, rosemary, thyme, and lemon zest to the dry ingredients and stir to combine.
In a separate medium bowl, whisk together milk, olive oil, and eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store completely cooled bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. Toasting can revive slightly dry bread. Can be made ahead and freezes well.