The scent is delightful right after baking! It never stays around for long!

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

Stir in the shredded cheddar cheese, chopped chives, and parsley until well distributed.

In a separate bowl, whisk together the milk, vegetable oil, and egg until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.

For a different flavor profile, try using a combination of different cheeses such as Gruyère or feta. You can also experiment with different herbs like rosemary or thyme for a unique twist. If you prefer a bit of heat, add a pinch of cayenne pepper or some chopped jalapeños to the batter. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Remember, the key to a perfect quick bread is not overmixing the batter, which ensures a tender crumb.