Heat your oven to 350 degrees F. Grease a 9x5 inch loaf pan with butter or nonstick spray, then line the bottom with a strip of parchment paper so the loaf lifts out cleanly.

In a large bowl whisk together the 2 cups of flour, baking powder, salt, garlic powder, and black pepper until evenly combined. Set aside.

Toss the shredded cheddar with the remaining 1 tablespoon of flour in a small bowl until each piece is lightly coated. This step keeps the cheese from sinking to the bottom during baking. Stir the flour-coated cheese and the chopped herbs into the dry flour mixture.

In a separate medium bowl whisk together the buttermilk, egg, and melted butter until smooth. Pour the wet mixture into the dry mixture and fold with a rubber spatula just until no dry streaks remain. The batter will be thick and shaggy, not smooth like cake batter. Do not over-mix or the loaf will be tough.

Scrape the batter into the prepared loaf pan and smooth the top gently. If you like, press a few extra shreds of cheese on top for a golden, cheesy crust.

Bake on the center rack for 50 to 55 minutes. The loaf is done when the top is deep golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean with no wet batter. If the top browns too fast after 35 minutes, lay a loose piece of foil over it.

Cool in the pan for 10 minutes, then lift out onto a wire rack. Let it rest at least 15 minutes before slicing so the crumb has time to set. Cutting too early makes the inside gummy.