Imagine the smell of freshly baked bread wafting through your kitchen—warm, cheesy, and infused with the tangy richness of sun-dried tomatoes. Sun-Dried Tomato & Cheese Quick Bread is a delightful recipe that combines the hearty texture of homemade bread with the savory flavors of cheese, herbs, and tomatoes. Whether you’re making it as a snack, a side for soups, or a centerpiece for brunch, this quick bread is bound to become your new favorite recipe.
Let’s dive into everything you need to know about making this delicious bread from scratch.
Why You’ll Love Sun-Dried Tomato & Cheese Quick Bread
- Quick and Simple: Unlike traditional bread, this recipe requires no yeast or rising time, making it a perfect choice for busy days.
- Bursting with Flavor: Asiago cheese, garlic, and sun-dried tomatoes create a savory bread with complex layers of taste.
- Customizable: Swap herbs, cheeses, or add-ins to tailor it to your preferences.
- Perfect for Any Occasion: Whether it’s breakfast, brunch, or dinner, this bread pairs well with any meal.
- Aromatic and Inviting: The smell of this bread baking is enough to make anyone’s mouth water.
Ingredients for Sun-Dried Tomato & Cheese Quick Bread
Here’s what you’ll need to create this delightful bread:
| Ingredient | Amount |
|---|---|
| Cold buttermilk | 1 cup (240ml) |
| Large eggs | 2 |
| All-purpose flour (spooned & leveled) | 2 cups (250g) |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Granulated sugar | 1 Tablespoon (12g) |
| Salt | 1 teaspoon |
| Fresh ground black pepper | 1/4 teaspoon |
| Chopped fresh basil or parsley | 1/4 cup (6g) |
| Unsalted butter (cold and cubed) | 5 Tablespoons (71g) |
| Shredded asiago cheese | 1 and 1/2 cups (190g) |
| Chopped oil-packed sun-dried tomatoes | 1/3 cup (50g) |
Step-by-Step Instructions
1. Preheat Your Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
- In a large mixing bowl, whisk together the cold buttermilk and eggs until smooth. Set aside.
3. Combine the Dry Ingredients
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, sugar, salt, and black pepper.
4. Add the Butter
- Using a pastry cutter or your fingertips, cut the cold, cubed butter into the flour mixture. The mixture should resemble coarse crumbs.
5. Stir in the Cheese and Tomatoes
- Fold in the shredded asiago cheese, sun-dried tomatoes, and chopped fresh herbs. Ensure they’re evenly distributed throughout the flour mixture.
6. Combine the Wet and Dry Ingredients
- Pour the wet ingredients into the dry mixture. Gently stir until just combined, being careful not to overmix.
7. Transfer to the Loaf Pan
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake the Bread
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
9. Cool and Serve
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer it to a wire rack to cool completely before slicing.
Tips for the Best Sun-Dried Tomato & Cheese Quick Bread
- Use Cold Butter: Cold butter creates pockets of moisture in the bread, giving it a tender texture.
- Don’t Overmix: Stir just until the ingredients are combined to avoid a dense loaf.
- Experiment with Cheeses: Asiago is delicious, but Parmesan, cheddar, or Gruyère also work well.
- Choose Quality Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes provide more flavor and moisture compared to dry-packed ones.
- Serve Fresh: This bread tastes best when served on the same day but can be stored for up to 3 days.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 7g |
| Fat | 12g |
| Carbohydrates | 18g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 380mg |
Serving Ideas for Sun-Dried Tomato & Cheese Quick Bread
- With Soups and Stews: Serve as a side to tomato soup, minestrone, or chicken stew.
- As a Breakfast Treat: Pair with eggs and avocado for a savory morning meal.
- For Snacks or Appetizers: Slice into small pieces and serve with cream cheese or herb butter.
- For Entertaining: Add it to a charcuterie board for an impressive and flavorful addition.
Custom Variations
Herb Variations
- Swap basil or parsley with rosemary, thyme, or chives for a different flavor profile.
Cheese Options
- Try cheddar, Parmesan, or smoked gouda for a unique twist.
Add-Ins
- Include chopped olives, roasted garlic, or diced jalapeños for an extra layer of flavor.
Gluten-Free Option
- Substitute the all-purpose flour with a gluten-free flour blend.
Frequently Asked Questions
1. Can I use dried herbs instead of fresh?
Yes, you can substitute fresh herbs with dried herbs. Use 1 teaspoon of dried herbs for every tablespoon of fresh.
2. How do I store leftover bread?
Wrap the bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 2 months.
3. Can I use a different type of cheese?
Absolutely! Parmesan, cheddar, Gruyère, or even feta are great substitutes for asiago cheese.
4. What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
5. Can I make this bread in advance?
Yes, you can bake the bread a day ahead. Wrap it tightly and store it at room temperature. Warm it in the oven before serving for a freshly baked feel.
6. Can I make muffins instead of a loaf?
Yes, divide the batter into a muffin tin and bake at 350°F (175°C) for 18–20 minutes.
Conclusion: Make Sun-Dried Tomato & Cheese Quick Bread Today!
Now that you’ve learned how easy and flavorful this Sun-Dried Tomato & Cheese Quick Bread recipe is, it’s time to give it a try. Whether you’re preparing a quick snack, a hearty side, or an impressive dish for a gathering, this bread delivers on all fronts. The combination of asiago cheese, sun-dried tomatoes, and fresh herbs will have everyone coming back for more. So grab your ingredients and start baking—your kitchen will soon smell heavenly!
PrintSun-Dried Tomato & Cheese Quick Bread: A Flavorful and Easy Recipe
Indulge in the irresistible flavors of Sun-Dried Tomato & Cheese Quick Bread, a savory bread bursting with cheesy goodness, tangy sun-dried tomatoes, and fresh herbs. This quick bread is perfect for any occasion—whether as a side dish, breakfast treat, or party centerpiece. Best of all, it’s simple to make, requiring no yeast or rising time!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8–10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian-Inspired
Ingredients
- 1 cup (240ml) cold buttermilk
- 2 large eggs
- 2 cups (250g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (6g) chopped fresh basil or parsley
- 5 tablespoons (71g) unsalted butter, cold and cubed
- 1 and 1/2 cups (190g) shredded asiago cheese
- 1/3 cup (50g) chopped oil-packed sun-dried tomatoes
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Prepare the Wet Ingredients:
- In a large mixing bowl, whisk together the cold buttermilk and eggs until smooth. Set aside.
3. Combine the Dry Ingredients:
- In another bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar, salt, and black pepper.
4. Add the Butter:
- Using a pastry cutter or your hands, cut the cold, cubed butter into the dry mixture until it resembles coarse crumbs.
5. Mix in the Cheese and Tomatoes:
- Fold in the shredded asiago cheese, chopped sun-dried tomatoes, and fresh basil or parsley. Make sure they are evenly distributed.
6. Combine Wet and Dry Mixtures:
- Gradually pour the wet ingredients into the dry mixture. Stir gently until just combined. Avoid overmixing to keep the bread light and tender.
7. Transfer to Loaf Pan:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake the Bread:
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with aluminum foil during the last 10 minutes of baking.
9. Cool and Serve:
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
- Butter Substitute: If you’re out of unsalted butter, you can use salted butter but reduce the amount of added salt.
- Buttermilk Alternative: If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes.
- Cheese Options: Asiago is recommended, but Parmesan, cheddar, or Gruyère also work well.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.