Herb and Garlic Quick Bread

The cooked herb and garlic quick bread is sitting in an 8-inch Dutch oven that it was cooked in.

Using baking soda as a raising agent is a good option to create easy bread while camping. This herb and garlic quick bread is cooked in a Dutch oven, and couldn’t be easier to make. It is a great side dish, served alongside soups, stews, or any barbecue meats.

The trick for a good-textured quick bread is to not overwork the dough. This means no kneading and only a minimal amount of stirring to combine the mixture. Work with a light hand, to achieve a light-textured bread.

Although this bread can be cooked plain there are also a lot of opportunities to add flavor. This version includes fresh herbs like basil and thyme, as well as cheddar cheese. You can play around with other herbs, cheeses, or even add garlic or spices.

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A round loaf of herb and garlic quick bread on a plate with a wedge cut out of it.
The herb and garlic quick bread can be sliced any way desired to serve.
A stainless steel camp bowl with the flour, egg mixture, and herbs added but not yet combined.
The wet ingredients are added to the dry ingredients then stirred together to make the wet dough.
A ball of very wet dough speckled with green fresh herbs sits in a stainless steel camp bowl.
This dough is very wet and does not even include a kneading phase.
The cooked herb and garlic quick bread is sitting in an 8-inch Dutch oven that it was cooked in.
This bread is cooked in an 8-inch Dutch oven where it is pretty full. It may also be cooked in a 10-inch Dutch oven.

Herb and Garlic Quick Bread Recipe

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The cooked herb and garlic quick bread is sitting in an 8-inch Dutch oven that it was cooked in.
Using baking soda as a raising agent is a good option to create easy bread while camping such as this herb and garlic quick bread.
Preparation 15 minutes
Cook 35 minutes
Ready in 50 minutes
Servings 12 Servings
CourseSide Dish
InfluenceGlobal
DifficultySeasoned
MethodBake
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Ingredients

  • 2 1/4 cups all-purpose flour plain four
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1 tablespoon minced garlic
  • 1 cup shredded sharp cheddar cheese

Equipment

  • 3 bowls
  • 1 8 inch Dutch oven

Directions

  • In a large bowl add the flour, baking soda, baking powder, and salt.
  • In a small bowl combine the olive oil, basil, parsley, and thyme.
  • In a small bowl whisk together the buttermilk, eggs, and garlic.
  • Preheat the Dutch oven to 350 degrees F (175 degrees C).
  • Create a well in the middle of the dry ingredients then add the buttermilk mixture and herb mixture along with the cheddar cheese. Mix well to combine.
  • Pour the dough into the preheated Dutch oven. Place the lid on then bake at 350 degrees F (175 degrees C) for 35 minutes or until a knife inserted into the bread comes out clean. Serve warm.

Nutritional Information

Sodium: 406mgCalcium: 148mgVitamin C: 2mgVitamin A: 240IUSugar: 1gFiber: 1gPotassium: 87mgCholesterol: 40mgCalories: 172kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 7gProtein: 7gCarbohydrates: 20gIron: 2mg

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About Pat Maddock

Pat Maddock brings his passion for food together on a barbecue.

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