Drain the sun dried tomatoes and reserve the oil. You will need 2 tablespoons of the oil, so you might need to supplement some from the jar. Preheat the oven to 350F. Line 3 mini loaf pans (5-¾x3x2-inch) with parchment paper, or grease with shortening.
In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, sugar, salt, and pepper.
2 ¼ cups flour, 2 teaspoons sugar, 2 teaspoons baking powder, 1 teaspoon salt, ½ teaspoon baking soda, ½ teaspoon black pepper
In a small bowl, whisk together the buttermilk, eggs, canola oil, and reserved sun-dried tomato oil.
1 ¼ cup buttermilk, 2 eggs, 3 tablespoons canola oil
Add the buttermilk mixture to the dry ingredients and stir until just combined.
Add the cheese, sun dried tomatoes, and fresh herbs. Gently fold in to distribute evenly throughout the batter.
⅓ cup sun-dried tomatoes, oil packed, 1 cup shredded provolone-mozzarella cheese, ¼ cup fresh parsley, 1 teaspoon fresh rosemary
Transfer the batter to the prepared pans. Bake in the preheated oven for 40 to 45 minutes, until the top crust is golden brown and a toothpick inserted in the center comes out clean.
Cool the loaves in the pans for 10 minutes, then remove by lifting on the parchment paper and allow to finish cooling.