2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 1/4 cups buttermilk

1/4 cup unsalted butter, melted

2 large eggs

Preheat & Prepare – Preheat the oven to 350°F (175°C). Grease a loaf pan and set aside.
Mix Dry Ingredients – In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, oregano, and thyme.
Add Cheese – Stir in the shredded cheddar, mozzarella, and Parmesan to distribute evenly.
Mix Wet Ingredients – In a separate bowl, whisk together buttermilk, melted butter, and eggs until smooth.
Combine – Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
Bake – Transfer the batter to the prepared loaf pan, spread evenly, and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve – Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature!

Don’t Overmix! This ensures a light and fluffy texture.

Buttermilk Substitute – Use 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit for 5 minutes.

Muffin Variation – Bake in a muffin tin at 350°F (175°C) for 20-25 minutes.

Storage:

Room Temp: 2 days in an airtight container.

Refrigerate: Up to 1 week.

Freeze: Up to 3 months (wrap slices in plastic wrap).