Herb and Sundried Tomato Quick Bread
There’s something so comforting about the smell of fresh bread baking in the oven, especially when it’s filled with herbs, cheese, and sun-dried tomatoes.
This Herb & Sundried Tomato Quick Bread is savory, cheesy, and bursting with flavor, perfect for serving alongside soup, salad, or as an appetizer for guests. The best part? It’s a quick bread, so no yeast or long rising times are required.
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Why You’ll Love This Recipe
This bread is easy to make, full of flavor, and perfect for any occasion. It has a soft texture, a rich cheesy bite, and the herbs bring everything together. The sun-dried tomatoes add a tangy, savory twist that makes each slice irresistible. It’s great for holidays, dinner parties, or even just a cozy night at home.
Ingredients You’ll Need
Buttermilk, eggs, all-purpose flour, baking powder, baking soda, salt, dried herbs, unsalted butter, asiago cheese, sun-dried tomatoes.
Ingredient Tips & Substitutions
Buttermilk – Adds tenderness and flavor. If you don’t have buttermilk, you can make your own by mixing milk with a little vinegar or lemon juice.
Eggs – Help bind everything together and provide structure.
Flour – All-purpose flour works perfectly here, but you could swap in half whole-wheat for a nuttier flavor.
Herbs – Use dried herbs like basil, oregano, rosemary, or Italian seasoning. Fresh herbs can also work, just double the amount.
Butter – Cold butter is key for that flaky, tender crumb. Don’t use melted butter here.
Cheese – Asiago gives a sharp, nutty taste, but Parmesan, cheddar, or Gruyère would all be delicious substitutes.
Sun-Dried Tomatoes – Oil-packed sun-dried tomatoes add a bold flavor. Drain them well before adding to the batter.
Variations to Try
• Add chopped olives for a Mediterranean twist.
• Mix in some garlic powder or fresh minced garlic for extra flavor.
• Swap asiago for smoked cheddar for a bolder taste.
• Try adding spinach or roasted red peppers for more texture and color.
Storage Tips
Once cooled, wrap the bread tightly in plastic wrap or foil and keep at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Thaw frozen bread overnight in the fridge, then warm slices in the oven before serving.
FAQ
Can I make this bread ahead of time?
Yes! This bread keeps well and can be made a day or two in advance.
Can I use fresh herbs instead of dried?
Absolutely, just use about twice as much as the recipe calls for.
What’s the best way to serve it?
Slice and serve warm with butter, or pair with soups, stews, or salads.
Can I freeze it?
Yes, wrap it tightly and freeze for up to 3 months.
Herb & Sundried Tomato Quick Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and dried herbs.
- Cut in butter
- Add the cold cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add cheese and tomatoes
- Stir in the shredded asiago cheese and chopped sun-dried tomatoes until evenly distributed.
- Mix wet ingredients
- In a separate bowl, whisk together buttermilk and eggs.
- Combine
- Pour the wet ingredients into the dry mixture and gently fold with a spatula until just combined. Do not overmix.
- Bake
- Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
