Sun Dried Tomato Bread is a delicious savory quick bread that combines the tangy sweetness of sun-dried tomatoes with creamy, salty feta cheese. It's super easy to make and there's no yeast, no knead, and no dough rise.
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Quick breads are made using baking powder as the leavening agent, rather than yeast, and when you think of quick breads, sweet loafs like banana bread, or zucchini bread usually come to mind. However, savory loafs like this sun-dried tomato bread work equally as well.
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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
- In a large mixing bowl, whisk together flour, baking powder, salt, pepper, basil, oregano and rosemary.
- In a small bowl, whisk eggs, olive oil, and milk.
- Stir the egg mixture into the flour mixture until smooth.
- Fold in the sundried tomatoes and crumbled feta, and spread the batter into the baking pan. Bake.
Pro Tips
- Sun-dried tomatoes. If possible, use the ones that are packed in oil. If you have dry-packed tomatoes, soak them in warm water for 15-30 minutes before using them.
- Oil. Reserve the oil from the sundried tomatoes. Measure it, then top it up with extra virgin olive oil to make up ½ cup. This infuses the bread with extra flavor.
- Herbs. Quantities for fresh herbs instead of dried herbs are in the recipe card. If you're using fresh herbs, add the chopped herbs along with the sun-dried tomatoes and feta cheese.
- Don't overmix. Mix the wet ingredients into the dry ingredients gently and quickly, just until everything is combined.
- Baking pan. All you need is a loaf pan to bake this bread, but you can use a Dutch oven for a rounded, more rustic sun-dried tomato loaf.
- Cool. For best results, cool the bread completely on a rack before slicing.
- Storage. Store the bread in a re-sealable bag in the fridge for up to three days.
- To Freeze. Allow the loaf to cool completely. Wrap the bread in foil and then in plastic cling film. Or, place it in a zip-lock freezer bag. Freeze for up to three months. Thaw at room temperature.
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.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Sun Dried Tomato Feta Bread
Sun Dried Tomato Bread is a delicious savory quick bread that combines the tangy sweetness of sun-dried tomatoes with creamy, salty feta cheese. It's super easy to make and there's no yeast, no knead, and no dough rise to wait for.
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Servings: 12 servings
Calories: 261kcal
Ingredients
- 2 cups all-purpose flour gluten-free if needed
- 1 tablespoon baking powder
- 2 teaspoon dried basil or 2 tablespoon fresh, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ tablespoon dried oregano or 2 teaspoon fresh, chopped
- ½ teaspoon dried rosemary or 2 teaspoon fresh, chopped
- 3 large eggs
- ½ cup extra virgin olive oil
- ½ cup 2% milk
- 5.5 oz crumbled feta cheese
- 9.5 oz jar sun dried tomatoes packed in extra virgin olive oil drained, reserving the oil, and chopped.
Instructions
- Preheat oven to 350°
- Prepare an 9 x 5" loaf pan by using cooking oil spray or lining with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, pepper, basil, oregano and rosemary.
- Measure the reserved oil from the tomatoes, then add extra virgin olive oil to make up ½ cup
- In a smaller bowl, whisk eggs, olive oil, and milk.
- Stir the egg mixture into the flour mixture until smooth.
- Fold in feta cheese and sun-dried tomatoes.
- Spread batter into the prepared baking pan.
- Bake in center of oven 50-60 minutes, or top is crusty and golden brown and a toothpick inserted in center comes out clean.
- Cool completely on a wire rack before slicing.
Notes
- Sun-dried tomatoes. If possible, use the ones that are packed in oil. If you have dry-packed tomatoes, soak them in warm water for 15-30 minutes before using them.
- Oil. Reserve the oil from the sundried tomatoes. Measure it, then top it up with extra virgin olive oil to make up ½ cup. This infuses the bread with extra flavor.
- Herbs. Quantities for fresh herbs instead of dried herbs are in the recipe. If you're using fresh herbs, add them along with the sun-dried tomatoes and feta.
- Don't overmix. Mix the liquid ingredients into the dry ingredients gently and quickly, just until everything is combined.
- Baking pan. All you need is a loaf pan to bake this bread, but you can use a Dutch oven for a rounded more rustic sun-dried tomato loaf.
- Storage. Store the bread in a re-sealable bag in the fridge for up to three days.
- To Freeze. Allow the loaf to cool completely. Wrap the bread in foil and then in plastic wrap. Or, place it in a zip-lock freezer bag. Freeze for up to three months. Thaw at room temperature.
Nutrition
Serving: 1slice | Calories: 261kcal | Carbohydrates: 23g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 424mg | Potassium: 521mg | Fiber: 2g | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 23mg | Calcium: 148mg | Iron: 2mg
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veenaazmanov
This is so easy to make. Love the concept of no knead and no yeast. Sun Dried tomatoes makes it super delicious too. Best for snack or Breakfast time.
Paula
This sun dried tomato bread was so flavorful! Definitely will be trying it again!
Colleen
Hi Paula, this is great to hear. Thanks for sharing!
Elisa
Love this Sun Dried Tomato Bread recipe, I will make this soon, looks delicious and healthy. Thanks for sharing 🙂
Erik
This was so satisfying, and I never would have thought of it on my own. Really great flavors!
Colleen
Hi Erik, so glad you enjoyed this sun-dried tomato bread. Thanks for commenting.
Hayley Dhanecha
One of my favourite bread since I tried first time in Paris. Love to use it with mozrella cheese and fresh salad.
Veronika
I love the feta and sundried tomato flavor combo in this bread! It was so good with avocado and smoked salmon!
Colleen
Hi Veronika, That sounds like a great way to enjoy this loaf! Thanks for sharing.
Sonja
Feta and Tomato, I mean what else would you need? Oh, yeah, bread! And here it's all baked together. So delicious and quick, I managed to make it on a workday evening when the craving got me. A green salad was all I needed with it and I was a very happy bunny.
Colleen
Hi Sonja, I'm so glad you loved this quick bread! Your feedback is very appreciated.
Leslie
This Sun Dried Tomato Feta Bread recipe is a keeper! I love the tomato, herbs, and feta flavor combinations..so yummy!
Colleen
Hi Leslie, I'm happy that the recipe is a keeper! Thanks for sharing.
Claudia
Just baked this Sun-Dried Tomato Bread (Quick Loaf) and it's amazing! Packed with flavor and so easy to make. Perfect for a quick and delicious homemade bread. Thanks for the recipe!
Colleen
Hi Claudia, You are very welcome. I love hearing positive feedback, so thank you back!
Jacqueline Debono
Love this bread. It's so easy to make and super tasty. The sun dried tomatoes and feta are a fab combo!
Colleen
I'm so happy that you love it, Jacqueline! Thanks for sharing.
Jacob Phelps
This recipe was divine. I love sun dried tomatoes — and would’ve never thought to put them in bread!
Colleen
Hi Jacob! I'm glad the recipe turned out well for you. Thanks for commenting!
DK
I love breads like this that infuse veggies or spices into it! This one with the sun dried tomatoes is really tasty! Love the additional flavor it brings!
Colleen
Hi DK, It's great to hear that you loved the recipe. Thanks for sharing.
Ashley
What a great quick bread recipe! I love sun-dried tomatoes so I was already drawn to it--and the addition of feta took it over the top. So easy and delicious!
Colleen
Hi Ashley, So happy that you loved the recipe. Thanks for your feedback!
Tammy
What a delicious idea! I never thought of making sundried tomato bread. I love the sound of this loaf. Toasted with butter would be perfection!
Elaine
There were no leftovers. This has got to be my new favorite recipe from your site!!
Colleen
Hi Elaine! No leftovers is always a good sign. So happy it was a hit. Thanks for sharing!