Savory Sun Dried Tomato Quick Bread

Are you a connoisseur of artisanal bread, always on the lookout for a creation that transcends the ordinary? Prepare to embark on a culinary journey with our sensational Sun-Dried Tomato Bread. This delightful quick bread masterfully blends the intense, tangy notes of sun-dried tomatoes with the creamy, savory richness of cheese, resulting in a loaf that is truly a feast for the senses. Far from your everyday staple, this bread promises a unique flavor profile and an irresistible aroma that will elevate any meal or simply shine as a standalone treat. It’s more than just bread; it’s an experience.

Imagine a warm, golden crust giving way to a soft, tender crumb, generously studded with vibrant red sun-dried tomatoes and pockets of melted cheese, all subtly perfumed with fresh herbs. This isn’t just a side dish; it’s a centerpiece, a conversation starter, and a comforting delight. Whether you’re planning an elaborate dinner party or seeking a simple yet sophisticated accompaniment for your everyday meals, this savory bread is guaranteed to impress. It’s incredibly easy to make, requires no yeast or complicated proofing, and delivers maximum flavor with minimal effort.

Essential Ingredients for Your Sun-Dried Tomato Bread

Crafting the perfect loaf of Sun-Dried Tomato Bread begins with selecting the right ingredients. Each component plays a vital role in achieving the bread’s distinctive flavor and tender texture. Here’s a detailed look at what you’ll need and some tips for choosing the best quality:

• Sun-Dried Tomatoes (Oil-Packed): These are the star of the show. Opt for oil-packed sun-dried tomatoes as they offer a richer flavor and a softer texture compared to dry-packed ones. The oil they are packed in is also incredibly flavorful and will be incorporated into our bread, adding an extra layer of depth. For convenience, julienned (thinly sliced) tomatoes can save you chopping time, but whole ones work just as well after a quick chop.
• All-Purpose Flour: The foundation of our quick bread. Standard all-purpose flour provides the perfect structure and texture without needing the higher protein content of bread flour. Ensure your flour is fresh for the best results.
• Baking Powder & Baking Soda: These are our leavening agents, making this a “quick bread” by allowing it to rise without yeast. Baking powder provides the initial lift, while baking soda reacts with the acidic buttermilk to create additional lightness and tenderness. Ensure both are fresh and active for optimal rise.
• Sugar: Just a touch of granulated sugar enhances the savory flavors of the tomatoes and cheese while contributing to the beautiful golden crust, without making the bread sweet.
• Salt & Black Pepper: Essential for seasoning. A good quality fine sea salt or kosher salt will bring out all the flavors. Freshly ground black pepper, especially coarsely ground, adds a subtle warmth and a pleasing kick.
• Large Eggs: Eggs act as a binder, adding richness, moisture, and helping with the structure of the bread. Use large eggs at room temperature for better incorporation into the batter.
• Buttermilk: The critical liquid ingredient that reacts with the baking soda to create lift and contributes to a wonderfully tender crumb. Buttermilk also imparts a slight tang that beautifully complements the sun-dried tomatoes. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles.
• Canola Oil (or other neutral oil): Provides moisture and helps create a soft crumb. Canola oil is a great neutral choice, but any mild-flavored vegetable oil would work.
• Shredded Provolone-Mozzarella Cheese Blend: This combination offers a fantastic balance of creamy texture and mild, savory flavor that melts beautifully into the bread. You can shred your own cheese from a block for superior melting and flavor, or use pre-shredded.
• Fresh Rosemary (Minced): Rosemary adds a woody, aromatic, and slightly peppery note that pairs exceptionally well with tomatoes and cheese. Fresh herbs are highly recommended for their vibrant flavor.
• Fresh Parsley (Minced): Parsley brings a fresh, bright, and slightly peppery taste that cuts through the richness and adds a lovely green fleck to the bread.

Gathering these ingredients beforehand, often referred to as “mise en place,” will ensure a smooth and enjoyable baking process.

How to Master This Sun-Dried Tomato Bread Recipe: Step-by-Step

Creating this savory quick bread is a wonderfully straightforward process, even for novice bakers. Follow these detailed steps to ensure a perfect, flavorful loaf every time:

Step 1: Prepare Your Sun-Dried Tomatoes and Pans

Begin by draining the oil-packed sun-dried tomatoes. Reserve at least 2 tablespoons of this flavorful oil; you may need to add a little extra from the jar if you don’t have enough. This infused oil will contribute significantly to the bread’s overall taste. Once drained, finely chop the sun-dried tomatoes and set them aside. Preheat your oven to 350°F (175°C). Prepare three mini loaf pans (approximately 5-¾ x 3 x 2 inches). You have two options for preparing the pans: either grease them thoroughly with shortening or butter, or line them with parchment paper. We highly recommend parchment paper for its convenience; it prevents sticking and allows for easy removal of the baked loaves.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, combine all your dry ingredients: the all-purpose flour, baking powder, baking soda, granulated sugar, salt, and coarsely ground black pepper. Use a whisk to vigorously combine them. This step is crucial for distributing the leavening agents evenly throughout the flour, ensuring a consistent rise and texture in your finished bread. Don’t skip whisking, as it prevents pockets of unmixed ingredients and helps achieve a uniform crumb.

Step 3: Whisk the Wet Ingredients

In a separate, medium-sized bowl, whisk together the wet ingredients: the buttermilk, large eggs, canola oil, and the reserved sun-dried tomato oil. Whisk until the mixture is smooth and well combined. Ensure your eggs and buttermilk are at room temperature, as this helps them emulsify better with the oils and integrate more smoothly into the dry ingredients, leading to a more tender final product.

Step 4: Combine Wet and Dry Mixtures

Pour the entire wet ingredient mixture into the bowl containing your dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. The key here is to avoid overmixing. Overmixing quick bread batters develops the gluten too much, resulting in a tough, dense bread. A few lumps are perfectly fine and often indicate you’ve mixed just enough.

Step 5: Fold in the Flavorful Add-ins

Now, it’s time to incorporate the star flavors! Add the shredded cheese blend, the chopped sun-dried tomatoes, and the minced fresh herbs (rosemary and parsley) to the batter. Gently fold these ingredients into the mixture. The goal is to distribute them evenly throughout the batter without overmixing. Folding rather than vigorous stirring ensures the integrity of the quick bread texture. You want every slice to have a good distribution of these delicious additions.

Step 6: Transfer to Pans and Bake

Carefully transfer the prepared batter into your three mini loaf pans. Divide the batter as evenly as possible among them. As mentioned earlier, using parchment paper to line the pans is highly recommended. Not only does it prevent sticking, but it also allows you to easily lift the baked loaves out of the pans for cooling. This bread is naturally quite moist and substantial, so avoiding excess grease from direct greasing helps maintain its ideal texture. Once filled, place the pans into your preheated 350°F (175°C) oven.

Bake the mini loaves for approximately 40 to 45 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. You’ll know they’re done when the tops have developed a beautiful golden-brown crust, and a wooden toothpick or skewer inserted into the center of a loaf comes out clean. If the tops are browning too quickly, you can loosely tent them with aluminum foil for the last 10-15 minutes of baking.

Step 7: Cool and Enjoy

Once baked, remove the mini loaves from the oven. Let them cool in their pans for about 10 minutes. This crucial resting period allows the bread to set and prevents it from crumbling when you remove it. After 10 minutes, gently lift the loaves out of the pans using the parchment paper (if used) and transfer them to a wire rack to cool completely. While it’s tempting to slice into a warm loaf immediately, allowing it to cool fully improves its texture and makes for cleaner slices. However, a slightly warm slice with a pat of butter is an irresistible treat!

Creative Substitutions and Flavorful Variations

While the classic Sun-Dried Tomato Bread recipe is undeniably delicious, feel free to unleash your culinary creativity and customize it to suit your personal taste preferences or what you have on hand. This recipe is wonderfully adaptable!

• Cheese Alternatives: The provolone-mozzarella blend provides a mild, creamy base, but don’t hesitate to experiment!
  • Sharp Cheddar: For a bolder, tangier cheese flavor that adds a delightful zing.
  • Gruyere: Offers a nutty, earthy depth that pairs beautifully with the tomatoes.
  • Parmesan or Asiago: Grated finely, these can add a sharp, salty punch.
  • Feta: Crumbled feta would introduce a salty, tangy Mediterranean twist, perfect for a summer bread.
  • Goat Cheese: Soft, creamy goat cheese can add a lovely tang and richness.
• Herb and Spice Experimentation: The fresh rosemary and parsley are excellent, but you can certainly try other herbs or spices to create a different character.
  • Basil: Fresh or dried, basil is a classic companion to tomatoes.
  • Thyme or Oregano: These earthy herbs would lend a distinctly Mediterranean aroma.
  • Red Pepper Flakes: A pinch (or more!) of red pepper flakes will introduce a subtle or fiery kick, ideal for those who enjoy a bit of spice.
  • Garlic Powder or Granulated Garlic: For an extra garlic boost, especially if you love robust savory flavors.
• Additional Savory Mix-Ins: Elevate the bread with other complementary ingredients folded into the dough.
  • Chopped Olives: Kalamata or black olives would add a salty, briny burst.
  • Caramelized Onions: Sweet, tender caramelized onions would provide incredible depth and sweetness to balance the savory notes.
  • Roasted Garlic: Soft, mellow roasted garlic cloves would infuse the entire loaf with a delightful, sweet garlic flavor.
  • Artichoke Hearts: Chopped canned or jarred artichoke hearts (well-drained) would add another layer of Mediterranean goodness.
  • Sautéed Mushrooms: Cooked and finely chopped mushrooms can add an earthy, umami richness.
• Dietary Adaptations:
  • Gluten-Free: While not tested, a high-quality gluten-free all-purpose flour blend (one that includes xanthan gum) could potentially be substituted. Results may vary slightly in texture.
  • Vegan Version: Omit the cheese and substitute with a high-quality vegan shredded cheese alternative. For the buttermilk, use a plant-based milk (like almond or soy) mixed with apple cider vinegar. For eggs, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes).
• Different Pan Sizes: While mini loaves are charming, you can bake this in a standard loaf pan. Adjust baking time accordingly; a single standard loaf might take 50-60 minutes or more. Always check for a clean toothpick.

Optimal Storage and Freshness Tips for Your Bread

To ensure your homemade Sun-Dried Tomato Bread stays delicious and fresh for as long as possible, proper storage is key. Following these guidelines will help preserve its wonderful flavor and texture:

• Cool Completely First: This is perhaps the most important rule. Always allow the bread to cool completely on a wire rack before storing it. Placing warm bread in an airtight container will trap steam, leading to condensation, which makes the crust soggy and can encourage mold growth. Patience is a virtue here!
• Room Temperature Storage (Short-Term): For enjoyment within 2-3 days, store the cooled bread in an airtight container, a resealable plastic bag, or wrapped tightly in plastic wrap at room temperature. A bread box can also work well. This method keeps the crust from becoming too hard while maintaining the interior’s moisture.
• Refrigeration (Extended Freshness): If you plan to keep the bread for up to a week, refrigeration is a good option. Wrap the individual mini loaves tightly in plastic wrap, then place them in an airtight container or a freezer-safe bag. Refrigeration can sometimes alter the texture of bread slightly, making it a bit firmer, but warming it gently before serving will help restore its softness.
• Freezing (Long-Term Storage): For preserving your bread for longer periods, freezing is an excellent choice. This bread freezes beautifully for up to 2 months. To freeze:
  1. Ensure the bread is completely cooled.
  2. Wrap each mini loaf individually and tightly in plastic wrap.
  3. Then, wrap them again in aluminum foil for an extra layer of protection against freezer burn.
  4. Place the double-wrapped loaves into a large freezer-safe bag, removing as much air as possible before sealing.
  5. Label with the date.

  To thaw, simply remove the desired loaf from the freezer and let it thaw at room temperature for several hours or overnight. For a “freshly baked” experience, you can warm the thawed bread in a preheated oven (around 300°F/150°C) for 10-15 minutes, or toast slices in a toaster.

With these storage tips, you can enjoy the exquisite flavors of your Sun-Dried Tomato Bread for days or even weeks to come!

Expert Baking Tips for a Perfect Loaf Every Time

Even though this is a straightforward quick bread recipe, a few expert tips can make all the difference, ensuring your Sun-Dried Tomato Bread turns out perfectly delicious and consistently wonderful:

• Choose Quality Sun-Dried Tomatoes: As highlighted earlier, the quality of your sun-dried tomatoes is paramount. Opt for those packed in oil rather than dry-packed. They are typically more flavorful, tender, and the infused oil is a valuable ingredient for this recipe, adding extra depth to the bread. If you can find julienned (thinly sliced) sun-dried tomatoes, they’ll save you a bit of chopping time!
• Fresh Herbs Make a Difference: While dried herbs can be used in a pinch, fresh rosemary and parsley deliver a wonderfully vibrant and aromatic flavor that truly elevates this bread. The subtle fragrance and bright taste of fresh herbs cannot be fully replicated by their dried counterparts. If you must use dried, use about ⅓ the amount of fresh herbs, but be aware the flavor profile will differ.
• Don’t Overmix the Batter: This is a golden rule for all quick breads. Once you combine the wet and dry ingredients, mix only until they are just moistened and no streaks of dry flour remain. Overmixing develops the gluten in the flour, which leads to a tough, dense, and chewy bread instead of a tender, moist one. A few lumps in the batter are perfectly normal and preferred.
• Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature. Room temperature ingredients emulsify more easily, creating a smoother, more uniform batter. This also helps the leavening agents react properly, resulting in a better rise and a more tender crumb.
• Accurate Flour Measurement: When measuring flour, use the spoon-and-level method. Lightly spoon flour into your measuring cup until it overflows, then level off the top with a straight edge. Scooping flour directly from the bag can compact it, leading to too much flour and a dry, dense bread.
• Oven Temperature Check: Ovens can vary significantly. Consider investing in an inexpensive oven thermometer to ensure your oven is accurately preheated to 350°F (175°C). Consistent temperature is key for even baking and proper rise.
• The Toothpick Test: Always rely on the toothpick test for doneness. Insert a wooden toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs attached (but no wet batter), your bread is ready. If it comes out with wet batter, continue baking for a few more minutes and test again.
• Cooling is Crucial: As mentioned in storage, don’t rush the cooling process. Cooling in the pan for 10 minutes helps the bread set, making it easier to handle. Cooling completely on a wire rack ensures residual heat dissipates, preventing a soggy bottom and allowing the texture to fully develop.

By following these expert tips, you’ll consistently bake perfect loaves of Sun-Dried Tomato Bread that are moist, flavorful, and incredibly satisfying.

Frequently Asked Questions (FAQs) About Sun-Dried Tomato Bread

Here are answers to some common questions you might have about making and enjoying this delicious Sun-Dried Tomato Bread:

• Can I use dry-packed sun-dried tomatoes instead of oil-packed?
  You can, but oil-packed tomatoes are preferred for their moistness and richer flavor. If using dry-packed, rehydrate them first by soaking them in hot water or vegetable broth for about 15-20 minutes until softened. Drain them well before chopping and adding to the batter. You will also need to use 2 tablespoons of olive oil or another neutral oil instead of the reserved sun-dried tomato oil.
• What if I don’t have buttermilk?
  No problem! You can easily make a homemade buttermilk substitute. For 1 ¼ cups of buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest of the way with regular milk (dairy or non-dairy) until you reach 1 ¼ cups. Stir gently and let it sit for 5-10 minutes until it slightly curdles.
• Can I make this bread in a standard loaf pan?
  Yes, you can! This recipe yields enough batter for three mini loaves, which is roughly equivalent to one standard 9×5-inch loaf pan. If using a standard loaf pan, the baking time will increase significantly, likely to 50-60 minutes or even longer. Always perform the toothpick test to ensure it’s cooked through.
• How can I tell if my baking powder and baking soda are still active?
  To test baking powder: add a teaspoon to half a cup of hot water. If it fizzes vigorously, it’s good. To test baking soda: add a quarter teaspoon to a couple tablespoons of vinegar. If it fizzes immediately, it’s active. If either doesn’t react, it’s time for a new container.
• Why is my bread dry or crumbly?
  A dry or crumbly texture is usually a sign of overmixing the batter or adding too much flour. When mixing, stop as soon as the dry ingredients are just incorporated. For flour, ensure you’re using the spoon-and-level method to measure accurately. Overbaking can also lead to dryness, so keep an eye on the baking time and rely on the toothpick test.
• Can I add other vegetables to this bread?
  Absolutely! Finely diced roasted red peppers, sautéed spinach (squeezed dry), or chopped grilled zucchini would be delicious additions. Ensure any added vegetables are well-drained to prevent excess moisture in the batter.
• Is this bread suitable for freezing?
  Yes, it freezes beautifully! Follow the storage instructions provided in the “Optimal Storage and Freshness Tips” section for best results. Freezing allows you to enjoy homemade bread long after baking.

Conclusion: Your New Favorite Savory Bread

From its vibrant appearance to its complex, savory taste, this Sun-Dried Tomato Bread is truly a standout recipe that belongs in every baker’s repertoire. It’s a testament to the fact that incredibly flavorful and impressive homemade bread doesn’t always require hours of kneading or fussy yeast proofing. With its simple ingredients and straightforward method, you can effortlessly create a gourmet-quality loaf that will delight family and friends alike.

Whether you’re serving it alongside a cozy weeknight meal, bringing it to a potluck, or simply enjoying a slice with your morning coffee, this quick bread offers unparalleled satisfaction. The harmonious blend of tangy sun-dried tomatoes, rich melted cheese, and aromatic fresh herbs creates a symphony of flavors that is both comforting and exciting. So, gather your ingredients, follow our detailed guide, and prepare to fill your home with the irresistible aroma of freshly baked bread. We’re confident that this Sun-Dried Tomato Bread will not only become a new favorite but also a celebrated staple in your kitchen for years to come.

More Delicious Bread Recipes to Explore

If you loved baking this savory quick bread, you might be interested in exploring other delightful bread recipes:

• No-Knead Bread (Dutch Oven Bread)
• World’s Best Banana Bread (No Kidding!)
• Eggnog Cranberry Bread

Rating: 5 out of 5 stars (based on 44 votes)

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Sun Dried Tomato Bread with Rosemary & Cheese

Nutrition values are estimates only, calculated using online tools, and may vary. Please verify using your own data if precision is required.