Parmesan Herb Loaf

This moist loaf is one of the very best quick bread recipes. Serve slices accompanied by individual ramekins filled with extra virgin olive oil infused with herbs for dipping.


1 loaf (4 wedges/8 servings)


1 1/4 cups all-purpose flour
3 tablespoons plus 1 teaspoon grated Parmesan cheese, divided
1 1/2 teaspoons granulated (white) sugar
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons Italian seasoning, divided
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons plus 2 teaspoons 2% milk
4 1/2 teaspoons butter, melted
1 egg white, lightly beaten


Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with cooking spray.

In a small bowl, combine the flour, 3 tablespoons Parmesan cheese, sugar, onion, 1 teaspoon Italian seasoning, baking soda and salt. In another bowl, combine the sour cream, milk and butter. Stir into dry ingredients just until moistened.

Turn onto a floured surface; knead for 1 minute. Shape into a round loaf; place on a baking sheet coated with cooking spray. With scissors, cut a 1/4-inch-deep cross in top of loaf. Brush with egg white. Sprinkle with remaining cheese and Italian seasoning.

Bake in the preheated oven for 30 to 35 minutes or until golden brown. Serve warm.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 35 minutes

Nutritional Information

Amount per serving (prepared with reduced-fat sour cream): Calories 128, Fat 4 g (Saturated Fat 3 g), Cholesterol 13 mg, Sodium 205 mg, Carbohydrate 17 g, Fiber 1 g, Protein 5 g.

Recipe Courtesy Of

Dianne Culley, Nesbit, Mississippi

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