There is something about quick breads that is so comforting and appealing. Banana bread is my usual go-to favourite for breakfast, a snack, chopped up into large squares and drizzled with warm chocolate syrup or dunked in chocolate fondue for dessert. I don’t think I’ve ever made a savory quick bread before now, but what could be wrong about a cheesy, herb-y quick bread? Nuthin, I’d say. I used some Gruyère and orange old cheddar for the cheeses, and I had a bunch of herbs leftover from previous Dorie excursions, so I decided to forgo the suggested chives for some rosemary instead and left out the nuts altogether. (Because guess who is not a fan of nuts in bread? Yes, that would be my darling husband.)

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