Preheat oven to 350°. Spray a 9×5-inch loaf pan with cooking spray.
In a large bowl, whisk together milk, sour cream, melted butter, and egg until smooth. In a medium bowl, whisk together flour, sugar, baking powder, parsley, thyme, salt, and all peppers. Whisk flour mixture into milk mixture just until combined. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan for 10 minutes.
In a small bowl, stir together butter and ranch mix until smooth. Serve with warm bread.
Notes
Flavored butter can be refrigerated in a small airtight container for up to 2 weeks. Let it come to room temperature before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/red-pepper-herb-bread/