Sun Dried Tomato and Olive Quick Bread
Elevate your bread-baking game with this savory Sun-Dried Tomato and Olive Quick Bread, a no-yeast recipe that’s bursting with Mediterranean flavors. Packed with tangy sun-dried tomatoes, briny Kalamata olives, and nutty Parmesan cheese, this loaf is infused with dried oregano for an extra herbaceous kick. Perfectly moist and tender, it comes together in just 15 minutes of prep, making it an ideal choice for busy weeknights or impromptu gatherings. Whether served as an appetizer alongside a charcuterie board, paired with your favorite soup or salad, or simply enjoyed on its own, this versatile, golden-crusted quick bread is sure to impress. With its irresistible combination of bold ingredients and simple preparation, this recipe is a must-try for fans of savory baked goods.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- 0.5 cup Sun-dried tomatoes (drained and finely chopped)
- 0.5 cup Kalamata olives (pitted and roughly chopped)
- 0.5 cup Grated Parmesan cheese
- 1 cup Milk
- 0.25 cup Vegetable oil
- 2 Large eggs
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, sugar, and dried oregano.
Stir in the chopped sun-dried tomatoes, chopped Kalamata olives, and grated Parmesan cheese, ensuring the mix-ins are evenly distributed throughout the flour mixture.
In a separate medium bowl, whisk together the milk, vegetable oil, and eggs until fully combined.
Pour the wet ingredients into the bowl of dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix—the batter should look lumpy but cohesive.
Transfer the batter into the prepared loaf pan, smoothing out the surface with the back of a spoon or spatula.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden on top and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice and serve warm or at room temperature. This bread pairs beautifully with soups, salads, or as part of a charcuterie board.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 37.4 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 478 mg | 37% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2851 mg | 61% | |
*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.
