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

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

Stir in the chopped parsley, rosemary, thyme, and shredded sharp cheddar cheese.

In a separate bowl, combine the buttermilk, eggs, and olive oil. Whisk until smooth.

Pour the wet mixture into the dry mixture and stir until just combined, avoiding overmixing.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 40–45 minutes until golden brown and a toothpick inserted comes out clean.

Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack.