Goat Cheese-Black Pepper Quick Bread

A recipe by Baking with Dorie

You had me at Goat Cheese

Our 13th recipe from Baking with Dorie is Goat Cheese-Black Pepper Quick Bread found on page 305. 
It’s difficult for me to make anything with goat cheese, as my brother dedicated over twenty years of his life making this cheese. Also, I have never found a chèvre that can come close to Cestbon Cheese.

Before you start please read tips for making the perfect quick bread. 



I made some minor substitution to this recipe, that I think greatly improved the loaf.


I know I continue to drill this but PLEASE use a scale when you bake. Unlike cooking, baking is a science, and being accurate is key to a successful product.

  • baking powder = 15 grams
  • salt = 3 grams
  • pepper =
  • honey = 21 grams

I was not convinced on the cheese/mint flavour profile so I omitted the mint and I added 80 grams of fig preserves.

I used a goat cheese that had peppercorn in the cheese, for some extra flavour.





Savoury Quick Bread


If I was to make this loaf again I would use chopped dried figs instead of preserves. I believe the below recipe will yield a better loaf.

Revised Recipe

 Whisk 3/4 cup sour cream, 1/2 cup vegetable oil and 2 eggs. Separately, whisk 1 3/4 cups flour, 1/2 cup grated Parmesan, 1 tablespoon sugar, 2 teaspoons each chopped rosemary and thyme, 1 1/2 teaspoons baking powder, 1 teaspoon lemon zest, 1/2 teaspoon each salt and pepper, and 1/4 teaspoon baking soda;  Fold the wet ingredients into the dry ingredients.Add 4oz goat cheese and 1/2 cup dried figs to the batter. Bake for 40-50min. For the glaze, warm 1/3 cup fig preserves thinned with 2 tablespoons water; drizzle over the warm bread.

**NOTE** if you plan to make this recipe message me and I will give measurements in metric.




The Results

My rating of this recipe is 3.5 out of 5. I found the loaf dry and the only really nice flavour came from the fig preserves that I added.

To be honest, I had a difficult time trying to sort out how to serve. It seemed odd when I served it along side a soup or chili. Maybe it would be nice on a charcuterie board.

If you really want to make a savoury loaf I would use the above recipe I have provided OR use the loaf recipe from page 73 and replace pecans,cranberries,coriander with goat cheese,mint,pepper.

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Tips for making the perfect Quick Bread

  • really important not to over mix, just blend wet and dry ingredients until combined
  • to achieve a beautiful centre split try this trick

- brush a dough scraper or knife with melted butter and dip and drag down the centre of the loaf in a straight line

  • Checking for doneness

- this is one of the common issues when baking quick breads

- look at your loaf 10-15 minutes before minimum baking time

- if it’s browning too quickly, cover it loosely with foil

- the centre is the last part of bread to cook/toothpick in centre must come out clean



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