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Sliced mini loaf of sun dried tomato bread on a serving platter.
5 from 44 votes
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Sun Dried Tomato Bread with Rosemary & Cheese

This savory quick bread (no yeast!) makes a wonderful accent to so many meals. It makes 3 mini loaves that you can slice and add to charcuterie boards or serve as a side to your next meal.
Prep Time30 minutes
Cook Time40 minutes
Cooling10 minutes
Total Time1 hour 20 minutes
Course: Bread
Cuisine: American
Servings: 18
Calories: 115kcal
Author: Sula

Ingredients

  • ⅓ cup sun-dried tomatoes, oil packed
  • 2 ¼ cups flour all-purpose
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon black pepper coarsely ground
  • 1 ¼ cup buttermilk
  • 2 eggs large
  • 3 tablespoons canola oil
  • 1 cup shredded provolone-mozzarella cheese
  • 1 teaspoon fresh rosemary minced
  • ¼ cup fresh parsley minced

Instructions

  • 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.

Nutrition

Calories: 115kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 257mg | Potassium: 116mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.