Sun-Dried Tomato Bread (Quick Loaf)

Modified: May 31, 2024 · Published: May 31, 2024 by Colleen · This post may contain affiliate links · 61 Comments

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.

Sliced sun-dried tomato bread on a cutting board.

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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
Ingredients you'll need
How to make sun-dried tomato and feta bread
Pro Tips
Variations
More quick breads to try
Recipe
Comments

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.

The ingredients for making this recipe in glass bowls on a wooden board.

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.

The first two steps of the recipe process.

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.

The final two steps of the recipe process.

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.

A loaf of sun-dried tomato bread, with three cut slices on a cutting board.

More quick breads to try

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!

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Comments

4.82 from 43 votes (14 ratings without comment)