Mediterranean Tomato Loaf
Infused with the vibrant flavors of the Mediterranean, this Mediterranean Tomato Loaf is a savory twist on traditional quick bread. Bursting with the tangy richness of sun-dried tomatoes and the creamy sharpness of crumbled feta cheese, each slice is a celebration of bold, rustic ingredients. Enhanced with fragrant dried oregano and basil, this easy-to-make loaf is a one-bowl wonder that’s ready in just over an hour, making it perfect for a weeknight dinner accompaniment or a standout dish for a Mediterranean-style brunch. Garnish with juicy cherry tomatoes for an eye-catching finish, and serve it alongside a crisp green salad or a comforting bowl of soup for a beautifully balanced meal. This recipe is the ultimate combination of ease, flavor, and Mediterranean charm, perfect for impressing guests or elevating any casual meal.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 cup Sun-dried tomatoes (packed in oil, drained, and chopped)
- 0.75 cup Feta cheese (crumbled)
- 1 cup Milk
- 0.25 cup Olive oil
- 2 large Eggs
- 6 whole Cherry tomatoes (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a standard 9x5-inch loaf pan and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, sugar, dried oregano, and dried basil.
Add the chopped sun-dried tomatoes and crumbled feta cheese to the dry ingredients. Stir to distribute evenly.
In a separate medium bowl, whisk together the milk, olive oil, and eggs until fully combined.
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it out evenly.
If using cherry tomatoes for garnish, cut them in half and place them cut-side-up on top of the batter, pressing them in slightly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, allow the loaf to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This loaf pairs well with a fresh salad or a bowl of soup.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.2 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 125 mg | 10% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
