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Sun-Dried Tomato Provolone Bread

This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. —Marie Rizzio, Interlochen, Michigan
  • Total Time
    Prep: 30 min. Bake: 40 min. + cooling
  • Makes
    3 mini loaves (6 slices each)

Ingredients

  • 1/3 cup oil-packed sun-dried tomatoes
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1-1/4 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarsely ground pepper
  • 2 large eggs
  • 1-1/4 cups buttermilk
  • 3 tablespoons canola oil
  • 1 cup shredded provolone cheese
  • 1/4 cup minced fresh parsley

Directions

  • Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside.
  • In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes.
  • Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

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Reviews

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Average Rating:
  • Debglass11
    Oct 30, 2020

    When I was making soup the other day, I came across this recipe and knew I had to try it. I made as written, except I didn't have buttermilk, so I substituted half and half. I thought the bread could use a bit more flavor, but I'm attributing that to the fact that I didn't use buttermilk, so I'm still giving it five stars. It's a very pretty bread, perfect for soups and we loved the provolone and sun dried tomato flavor. Will definitely make again.....this time with buttermilk!

  • mngladstone
    Sep 5, 2014

    Dense and fluffy bread. I really enjoyed. It looked like the photo.Tomato oil gave the bread a beautiful color.