French Savory Ham and Gruyere Quick Bread

Sliced Ham and Gruyere Quick Break on a wooden serving platter.

French Savory Ham and Gruyere Quick Bread

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 is adaptable enough to enjoy made with leftover ham or cheese.

Prep Time20

Cook Time50

Total Time1 10

Servings: servings

Calories: 219kcal

Author: Stephanie Wilson

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

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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.

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