Tomato Cheddar Bread
Savor the irresistible flavors of homemade Tomato Cheddar Bread, a savory quick bread that’s bursting with cheesy goodness and herby undertones. This recipe combines the tangy depth of sun-dried tomatoes, the sharp richness of shredded cheddar cheese, and a hint of garlic and basil for a truly mouthwatering experience. With just 20 minutes of prep time, this no-yeast bread is perfect for seasoned bakers and beginners alike. The batter comes together effortlessly, balanced by the creamy addition of milk and melted butter. Whether served warm alongside your favorite soups or as the base for a gourmet sandwich, this golden loaf is a comforting, flavorful treat that will make your kitchen smell heavenly. Optional chopped fresh parsley adds a pop of freshness, making this bread as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 tablespoon Sugar
- 0.5 teaspoons Garlic powder
- 1 teaspoon Dried basil
- 0.5 cups Sun-dried tomatoes (roughly chopped)
- 1 cup Sharp cheddar cheese (shredded)
- 2 Eggs
- 1 cup Milk
- 0.25 cups Unsalted butter (melted)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, garlic powder, and dried basil until well combined.
Stir in the chopped sun-dried tomatoes and shredded cheddar cheese to ensure they are evenly distributed throughout the flour mixture.
In a separate medium bowl, beat the eggs until combined. Add the milk and melted butter, and whisk until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula or wooden spoon until no dry streaks remain. Be careful not to overmix the batter.
If desired, fold in the chopped fresh parsley for an extra herby flavor.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice and serve warm or at room temperature. Store leftover bread in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 45.6 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1267 mg | 97% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2696 mg | 57% | |
*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.
