Sun-Dried Tomato Bread (Quick Loaf)

Why we love this recipe

• Versatile: This sun-dried tomato and feta loaf is a delicious side dish (we love it with Spanish fish stew) for a main meal, or with a bowl of tomato soup or minestrone soup or my Mediterranean buckwheat salad. But it's also great as a snack or an appetizer. (Try swirling together some balsamic vinegar with extra virgin olive oil for a delicious dip for your bread). This feta and sun-dried tomato loaf is perfect served with a cheese tray or charcuterie board.
• Quick and easy: Quick breads are just that; quick! There's no yeast involved or waiting for dough rising. And no special equipment. You can make this recipe with just a bowl and a wooden spoon. You don't have to haul out and clean the food processor or stand mixer. Just mix everything up and pop it in the oven for a last minute loaf of homemade bread.
• Customizable: I sometimes add olives or capers to this recipe, and swap the cheese for asiago cheese. Check out the "Variations" section below for even more ideas.

Ingredients you'll need

• Flour. I use a 1:1 gluten-free bread flour blend. If gluten isn't a concern, you can use all purpose flour. I prefer bread flour for this quick bread recipe because it gives the texture of the bread more structure and chewiness and less of a cake-like texture. I haven't tried this recipe with whole wheat flour, but I think it would work.
• Baking powder
• Salt
• Pepper
• Herbs: Oregano, rosemary, and basil add even more flavor. I'm using dried herbs for this recipe, but I often make it with fresh herbs when I have them in the garden. If you use fresh instead of dried, you'll need extra herbs. (Quantities are in the recipe card below).
• Eggs: I always use large eggs in recipes unless otherwise indicated.
• Oil: I have tested this sundried tomato bread recipe using butter, and you can use melted butter instead. But I prefer using extra virgin olive oil because it's a perfect complement to the Mediterranean flavors in this bread. Also, the feta cheese gives the sun-dried tomato loaf just the right amount of richness without the need to add more.
• Milk: You can use any dairy or non-dairy milk.
• Feta cheese: Use dry crumbled feta or drained and crumbled brine-packed feta.
• Sundried tomatoes: I use oil packed sun-dried tomatoes. But you can use dry packaged tomatoes; you will need to soak them in warm water for 15-30 minutes to soften them.

How to make sun-dried tomato and feta bread

1. In a large mixing bowl, whisk together flour, baking powder, salt, pepper, basil, oregano and rosemary.
2. In a small bowl, whisk eggs, olive oil, and milk.

3. Stir the egg mixture into the flour mixture until smooth.
4. Fold in the sundried tomatoes and crumbled feta, and spread the batter into the baking pan. Bake.

Variations

You can use any type of cheese for this sun-dried tomato bread recipe. If you don't have feta, try using parmesan cheese or pecorino romano cheese. You can also use shredded asiago, cheddar, mozzarella, or even crumbled gorgonzola or blue cheese.

Use a combination of sun-dried tomatoes and any of these add-ins: chopped spinach, sliced olives, capers, roasted red peppers, sliced jalapenos, roasted garlic or even diced ham or chopped bacon. Add a pinch of red pepper flakes for a hint of spice.

More quick breads to try

• Cranberry Walnut Bread
• Pumpkin Spice Loaf
• Gluten-Free Irish Soda Bread
• Buckwheat Banana Bread
• Gluten-Free Zucchini Bread
• Gluten Free Cornbread (No Flour)