French Savory Ham and Gruyere Quick Bread
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This easy, delicious French Savory Ham and Gruyere Quick Bread is the ultimate treat to bake for lunch or as part of a bigger spread inspired by sun-drenched French summers. This easy version of a popular cake salé is simple to make and adaptable enough to enjoy with leftover ham or cheese.
Recipe Overview
- Delicious savory bread made with fresh herbs, deli ham, gruyere cheese, and olive oil.
- Serve warm or at room temperature for parties, snacks, or savory appetizers.
- Bake in an 8 ½ inch loaf pan for 50 minutes
What I Love About This Savory Quick Bread
Quick breads, familiar favorites to most, become extraordinary when made in the French tradition. My delicious Savory Ham and Gruyère Quick Bread is one way to make a savory and delicious cake salé.
These French savory loaves, or cakes salés, are the expressed genius of a country known for its amazing baked bread. From baguettes to croissants, they just get it right... every time.
And their cheese breads, called gâteaux by some, are simply rustic snack breads without sugar and enriched with a variety of savory ingredients. Eaten in the afternoon, almost every day.
If you love bread making, try this one hour French bread loaf for another wonderful savory baked good. Be sure to check out our recipe for Homemade Soft Pretzels. They're a simple, rustic snack that is a wonderful alternative to sweet treats.
Key Ingredients
- All-purpose flour - gives structure to the loaf.
- Baking powder - provides the lift since this bread is yeast-free.
- Salt and freshly ground black pepper - enhances flavor.
- Diced ham - cooked ham, thickly sliced or leftover ham, cut into small cubes.
- Gruyère cheese - nutty, melty, and classic with ham. You can substitute Swiss if needed.
- Green onions (scallions) - add freshness and a mild bite.
- Eggs - help bind the ingredients and add richness.
- Milk - keeps the crumb tender and moist.
- Olive oil (or neutral vegetable oil) - adds moisture and helps the crust bake golden.
If you love the combination of ham and cheese, try this Ham and Cheese Quiche for brunch, or for a quick snack, these easy Ham and Cheese Croissants are always a favorite.
How to Make This Ham and Cheese Bread
This bread comes together quickly in one bowl and requires no yeast or rising time.
- Preheat the oven and prepare a standard loaf pan with parchment or a light coating of nonstick spray.
- Whisk the dry ingredients - flour, baking powder, salt, and pepper, tarragon, and cayenne - in a large mixing bowl.
- Add the mix-ins - stir in the diced ham and Gruyère until they're coated with the flour mixture.
- Combine the wet ingredients - in a separate bowl, whisk together eggs, milk, and olive oil.
- Bring the batter together - pour the wet mixture into the dry and fold gently until just combined (do not overmix).
- Bake - transfer the batter into the prepared loaf pan, smooth the top, and bake until golden and a tester inserted in the center comes out clean, about 40-50 minutes.
- Cool and slice - allow the bread to cool in the pan briefly before transferring to a rack. Slice warm or at room temperature.
Serving Ideas
For an easy snack, this Ham and Gruyère Quick Bread is absolutely delicious spread with good unsalted butter. It's extra good if you finish it with a sprinkle of your finest, flaky sea salt.
I also love serving slices as part of a Gallic-inspired spread with market-fresh nibbles. French breakfast radishes and cherry tomatoes are simple but perfect accompaniments.
For another baked savory dish that pairs beautifully with this bread, try these asparagus tartlets. And if you're creating a board or appetizer table, my guide on preparing crudités is always a helpful companion. For a more hearty, festive option-especially for game day or Oktoberfest-inspired gatherings-you might also enjoy my homemade pretzels.
Recipe FAQs
This is a simple bread, wholly dependent on quality ingredients. Here are a few tips for choosing the very best!
Yes, you should use fully cooked ham, or deli ham. This recipe is a great way use leftover holiday ham stashed in the freezer.
Sure! Just make sure your cheese is suitable for vegetarians too.
No, I find that the flavors work really well together, and it is a traditional pairing in a French kitchen. Use any grateable hard cheese you have on hand.
Yes! Sliced black olives work really well, as well as drained and chopped sun-dried tomatoes.
I use a buttered 9 x 5 loaf pan for this quick bread, but if preferred, the batter can be portioned into muffins as well. Bump up the oven temperature to 400°F and bake for 15-28 minutes, or until a toothpick comes out clean.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Easy Mini Cheese Soufflés
- 1 Hour Crunchy French Bread Recipe
- Easy Puff Pastry Pain au Chocolat
- French Pommes Anna Recipe (Potatoes Anna)
- French Tian Provencal Tart
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- 12 Cozy Fall Quick Breads (and Muffins) to Bake This Season
- Easy Banana Bread Recipe
- Easy Apple Fritter Bread
- Apple Oatmeal Bread (Easy Muffin-Style Loaf)
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French Savory Ham and Gruyere Quick Bread
Equipment
Ingredients
- 1 ¾ cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon black pepper freshly cracked
- ¼ teaspoon dried tarragon
- ¼ teaspoon cayenne
- 3 large eggs
- ⅓ cup milk
- ⅓ cup olive oil
- 1 cup diced ham
- 1 ½ cups gruyere cheese coarsely grated
Instructions
- Preheat the oven to 350-degrees and butter a loaf pan. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, pepper, tarragon, and cayenne. Stir in the diced ham and shredded Gruyère until they're coated with the flour mixture.
- In a separate bowl, lightly whisk the eggs and then add the milk and olive oil. Whisk together. Pour the wet mixture into the dry and fold gently until just combined (do not overmix).
- Transfer batter to the prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean or with a few crumbs attached.
- Allow the bread to cool in the pan about 5 minutes before transferring to a rack to cool. Before taking the loaf out of the pan, run a knife along the edges to release the loaf. Allow the bread to cool about 30 minutes before serving.
Notes
- Cheese: Gruyère gives this bread its nutty, classic flavor, but Swiss or sharp white cheddar can be used in a pinch.
- Ham: Leftover ham works wonderfully here. Just be sure to dice it small for even distribution.
- Mix-ins: Feel free to add fresh herbs (like thyme, rosemary, or parsley) or swap scallions for chives.
- Serving: Best enjoyed warm with butter and flaky sea salt, or alongside a simple crudités board. Try pairing with [asparagus tartlets], [crudités], or even [homemade pretzels] for a savory spread.
- Storage: Wrap tightly and store at room temperature for up to 2 days, or refrigerate for up to 4. The bread can also be frozen for up to 2 months - slice before freezing for easy grab-and-go portions.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This bread sounds so delicious and right up my alley. I'm wondering can buttermilk be used?
Hi Catherine, I hadn't tested this savory bread using buttermilk, but did have all of the ingredients today so I went ahead and make a loaf for some guests we've having later. It works wonderfully with buttermilk with one adjustment. Use the same measurement for the buttermilk but adjust the leavening to be 2 teaspoons baking powder and 1/4 teaspoon baking soda. If the ham is especially salty (the one I had was on the saltier side) so I adjusted the salt measurement to 1/2 teaspoon. Baking time was about 50 minutes in my oven. Hope you enjoy it!