A hearty, rustic loaf packed with crunchy nuts, gooey melted cheese, and fresh herbs — perfect as a flavorful snack, a festive appetizer, or an accompaniment to soups and salads.

Why You’ll Love This Recipe

The Savory Nut and Cheese Loaf is a delightful alternative to sweet breads and pastries. It offers a rich combination of textures and flavors with its crunchy nuts, melty cheese, and fragrant herbs. Easy to prepare and endlessly versatile, this loaf is perfect for brunch spreads, holiday gatherings, picnics, or simply served warm with a bowl of hearty soup.

Ingredients

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

• 1 1/2 cups mixed nuts (walnuts, hazelnuts, pecans), roughly chopped

• 1 1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3 large eggs

• 1/2 cup milk

• 1/3 cup olive oil

• 1 1/2 cups shredded Gruyère or Swiss cheese

• 2 tablespoons fresh parsley, chopped

Directions

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.

3. In another bowl, beat the eggs, then whisk in the milk and olive oil.

4. Add the wet ingredients to the dry ingredients and mix until just combined.

5. Fold in the chopped nuts, shredded cheese, and parsley.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool slightly before slicing and serving.

Servings and timing

This recipe makes about 8 to 10 slices. Preparation time is approximately 15 minutes, and baking time is about 40-45 minutes. The total time to prepare and bake the loaf is around 1 hour.

Variations

• Substitute Gruyère with sharp cheddar, Monterey Jack, or feta cheese for different flavor profiles.

• Add finely chopped sun-dried tomatoes or olives to the batter for a Mediterranean twist.

• Mix in fresh rosemary or thyme instead of parsley for a deeper herbaceous note.

• Use a gluten-free flour blend to make the loaf suitable for gluten-sensitive diets.

• Replace some of the nuts with seeds, such as pumpkin seeds or sunflower seeds, for added texture.

Storage/Reheating

Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm slices in a 300°F (150°C) oven for about 10 minutes or briefly toast them in a toaster oven. Avoid microwaving, as it may make the loaf soggy.

FAQs

Can I use only one type of nut for this recipe?

Yes, you can use just one type of nut, such as walnuts or pecans, if you prefer a simpler flavor profile.

What type of milk works best?

Whole milk provides the richest flavor, but you can also use 2% or plant-based alternatives like almond milk.

Can I prepare the batter ahead of time?

It is best to bake the loaf right after mixing to ensure the leavening agents work effectively.

How do I prevent the loaf from becoming dry?

Avoid overbaking and measure ingredients accurately, especially the flour.

Can I freeze the Savory Nut and Cheese Loaf?

Yes, wrap the cooled loaf tightly in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator before reheating.

What can I serve with this loaf?

It pairs well with soups, salads, charcuterie boards, or simply with butter or cream cheese.

Is it necessary to line the loaf pan with parchment paper?

While greasing alone is sufficient, parchment paper makes removal easier and prevents sticking.

How can I make the loaf more flavorful?

Consider adding a touch of mustard powder or smoked paprika to the dry ingredients for extra depth.

Can I make mini loaves or muffins with this batter?

Yes, divide the batter into mini loaf pans or a muffin tin and adjust the baking time accordingly (around 20-25 minutes).

What if I do not have Gruyère cheese?

Swiss cheese or a good quality cheddar are excellent substitutes that maintain the intended texture and flavor.

Conclusion

Savory Nut and Cheese Loaf is a richly textured, deeply satisfying bread perfect for a variety of occasions. Its blend of buttery nuts, melted cheese, and fresh herbs offers a unique and delicious alternative to traditional bread recipes. Whether served warm or at room temperature, this loaf is bound to become a favorite addition to your culinary repertoire.

Savory Nut and Cheese Loaf

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf (about 8–10 slices)
• Category: Appetizer, Snack, Bread
• Method: Baking
• Cuisine: French-inspired, American
• Diet: Vegetarian

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Description

Savory Nut and Cheese Loaf is a hearty, rustic bread packed with crunchy mixed nuts, melty Gruyère cheese, and fresh herbs. Perfect as a flavorful snack, festive appetizer, or a cozy side for soups and salads — a deliciously unique addition to your table!

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Ingredients

• 1 1/2 cups mixed nuts (walnuts, hazelnuts, pecans), roughly chopped

• 1 1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3 large eggs

• 1/2 cup milk

• 1/3 cup olive oil

• 1 1/2 cups shredded Gruyère or Swiss cheese

• 2 tablespoons fresh parsley, chopped

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Instructions

• Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

• In a large bowl, whisk together the flour, baking powder, salt, and pepper.

• In another bowl, beat the eggs, then whisk in the milk and olive oil.

• Add the wet ingredients to the dry ingredients and mix until just combined.

• Fold in the chopped nuts, shredded cheese, and parsley.

• Pour the batter into the prepared loaf pan and smooth the top.

• Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

• Let cool slightly before slicing and serving.

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Notes

• You can substitute Gruyère with aged cheddar or Swiss cheese.

• Toast the nuts beforehand to enhance their flavor.

• Add a pinch of nutmeg or smoked paprika for extra warmth.

• The loaf can be made a day ahead and gently reheated before serving.