This savory loaf delivers concentrated tomato flavor without yeast or rising time. A restrained mixing method keeps the crumb tender instead of heavy.
Savory Sun Dried Tomato Quick Bread
- Prep: 15 minutes
- Bake: 48 to 55 minutes
Fill the lined pan evenly before baking at 350°F. - Temperature: 350°F
- Yield: 10 slices
- Pan: 8 1/2-by-4 1/2-inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup milk
- 1/3 cup olive oil
- 1/2 cup drained, chopped oil-packed sun-dried tomatoes
- 1/3 cup grated Parmesan
- 2 tablespoons chopped basil
How to Make the Quick Bread
- Prepare: Heat the oven to 350°F. Grease the pan and line its long sides with parchment.
- Mix dry: Whisk flour, baking powder, salt, and pepper in a large bowl for 30 seconds.
- Mix wet: Whisk eggs, milk, and oil in another bowl until no streaks remain.
- Fold: Add wet ingredients to dry. Fold 10 times, then add tomatoes, Parmesan, and basil. Fold only until no dry flour remains.
Fold only until the final flour streak disappears. - Bake: Transfer to the pan, smooth the top, and bake 48 to 55 minutes. A center tester should emerge without wet batter.
- Cool: Rest in the pan 10 minutes, then move to a rack for at least 45 minutes before slicing.
Texture Checklist
- Tomatoes are thoroughly drained.
- Flour is measured without packing.
- Batter remains slightly lumpy.
- The pan is not overfilled.
- The loaf cools before cutting.
For another loaf, see our zucchini bread. Serve a slice with cottage cheese scrambled eggs or a spoonful of savory tomato jam.
Allergens and Storage
This recipe contains wheat, milk, and eggs, which FDA identifies as major allergens. Read the Parmesan and packaged tomato labels, and prevent cross-contact when serving guests.
USDA advises refrigerating perishable leftovers within 2 hours and keeping the refrigerator at 40°F or below. Cool the loaf before wrapping so trapped steam does not create a wet surface.
- Refrigerate airtight up to 4 days.
- Freeze individual slices up to 2 months.
- Thaw overnight in the refrigerator.
- Reheat at 325°F for 8 minutes.
Measure and Fold Carefully
Spoon flour into the measuring cup and level it with a straight edge. Scooping directly from the bag compresses flour and can make the finished crumb dry.
Fold from the bottom of the bowl, turning it one quarter-turn after each stroke. Stop as soon as the last pale flour pocket disappears.
- Use room-temperature eggs and milk.
- Chop tomatoes into 1/4-inch pieces.
- Do not squeeze or knead the batter.
- Scrape the bowl only once when filling.
Serving Ideas
- Toast a slice under supervision.
- Serve beside tomato soup.
- Add a thin cucumber topping.
- Cut small cubes for a snack plate.
For clean slices, use a serrated knife and a gentle sawing motion. Pressing straight downward can compress the tender crumb around the tomato pieces.
Frequently Asked Questions
Can I use dry-packed tomatoes?
Yes. Soak them in hot water for 10 minutes, drain, blot thoroughly, and chop before measuring.
Why is my loaf dense?
Excess mixing develops gluten. Fold only until the final flour streak disappears.