Smoked Gouda and fresh chives give this no-yeast loaf a savory aroma and tender crumb. Baking powder supplies the lift, so no rising time is required.
Savory Smoked Gouda Chive Bread
- Prep: 15 minutes
- Bake: 46 to 52 minutes
Fill the narrow loaf pan evenly before baking at 350°F. - Temperature: 350°F
- Yield: 10 slices
- Pan: 8 1/2-by-4 1/2-inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup whole milk
- 1/3 cup olive oil
- 3/4 cup finely shredded smoked Gouda
- 2 tablespoons finely sliced fresh chives
How to Make the Quick Bread
- Prepare: Heat the oven to 350°F. Grease the pan and line its long sides with parchment.
- Mix dry: Whisk flour, baking powder, salt, and pepper for 30 seconds, breaking up every visible lump.
- Mix wet: Whisk eggs, milk, and oil in another bowl until smooth and evenly combined.
- Fold: Pour wet into dry and fold eight times. Add Gouda and chives, then continue only until the final dry pocket disappears.
Fold gently and stop as soon as no dry flour remains. - Bake: Spread batter evenly in the pan. Bake 46 to 52 minutes, until a center tester has crumbs but no wet batter.
- Cool: Rest 10 minutes in the pan, transfer to a rack, and wait 45 minutes before slicing.
Texture Checklist
- Cheese is finely shredded.
- Chives are dry and finely sliced.
- Flour is spooned and leveled.
- Batter remains slightly lumpy.
- The center is fully baked.
Compare our rosemary Parmesan quick bread, olive feta loaf, or cottage cheese tzatziki.
Allergens and Safe Storage
This loaf contains wheat, milk, and eggs. The FDA identifies all three as major allergens. Read packaged labels and prevent cross-contact when serving anyone with allergies.
Refrigerate the cooled loaf at 40°F or below within 2 hours. USDA guidance generally limits refrigerated leftovers to 3 to 4 days.
- Refrigerate for up to 4 days.
- Freeze slices for up to 2 months.
- Thaw overnight in the refrigerator.
- Reheat at 325°F for 8 minutes.
Cheese and Mixing Tips
Shred Gouda from a cold block so it distributes cleanly. Large cubes can create greasy pockets and weaken the loaf around them.
Pat washed chives completely dry before slicing. Extra surface water can make wet streaks in the crumb and shorten storage quality.
Serving Ideas
- Toast one slice until lightly crisp.
- Serve beside tomato soup.
- Cut into cubes for a snack plate.
- Top with sliced tomato.
Use a serrated knife and a gentle sawing motion. Pressing directly downward can compress the tender crumb, especially while the loaf remains warm.
For even slices, mark ten portions across the fully cooled loaf before cutting. Return any cheese-rich leftovers to refrigeration promptly after serving.
Smoked Gouda varies in saltiness. Taste the cooled loaf before adding salty toppings, and keep the measured salt unchanged on the first bake.
Frequently Asked Questions
Can I use regular Gouda?
Yes. The texture remains similar, but the finished loaf will have a milder aroma.
Why is the loaf rubbery?
Excess folding develops gluten. Stop as soon as no dry flour remains.