Tomato Basil Bread is a savory quick bread that perfectly balances the tangy intensity of sun-dried tomatoes with the aromatic freshness of garden-grown basil. This artisan-style loaf is incredibly easy to prepare in your own kitchen without the need for yeast or long fermentation periods. Perfect for dinner parties or simple weekday snacks, this bread elevates any meal with its vibrant mediterranean-inspired flavor profile and tender, golden crumb.
Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 mins | 45 mins | 60 mins | 8 servings | Easy | Mediterranean |
Why This Recipe Works
This recipe excels because it prioritizes efficiency without compromising the structural integrity of a high-quality loaf. By using a chemical leavening agent like baking powder, we eliminate the tedious waiting time associated with yeast-based baking while still achieving a soft, airy texture.
The combination of mozzarella cheese and sun-dried tomatoes adds a rich umami depth that pairs beautifully with fresh herbs. According to the Kitchn baking guides, balancing moisture content is crucial for quick breads, and the olive oil used here ensures the crumb remains moist for days. It is truly an effortless way to bring bakery-quality bread to your table.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Sifted for best results |
| Baking powder | 1 tablespoon | Ensure it is fresh for rise |
| Salt | 1 teaspoon | Fine sea salt preferred |
| Mozzarella cheese | 1 cup | Shredded finely |
| Sun-dried tomatoes | 1/2 cup | Chopped and drained |
| Fresh basil | 1/4 cup | Finely chiffonade |
| Milk | 1 cup | Whole or 2% milk |
| Olive oil | 1/4 cup | Extra virgin preferred |
| Large eggs | 2 | Room temperature |
Step-by-Step Instructions
Preparation Phase
- Preheat your oven to 375°F (190°C) and grease a standard 9×5 inch loaf pan thoroughly.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Prepare your sun-dried tomatoes by ensuring they are drained of excess oil and chopped into small pieces.
- Finely chop the fresh basil, ensuring the pieces are small enough to distribute evenly throughout the dough.
Cooking Phase
- In a separate medium bowl, beat the eggs and whisk in the milk and olive oil until the mixture is uniform.
- Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Gently fold the mixture using a spatula until just combined; do not overmix, as this makes the bread tough.
- Fold in the shredded mozzarella, chopped sun-dried tomatoes, and fresh basil until evenly dispersed.
Finishing Phase
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- Slice the bread only after it has cooled significantly to ensure the internal structure settles properly.
Chef Tips for Perfect Results
- Always use room temperature ingredients to ensure the batter emulsifies correctly for a tender crumb.
- Drain the sun-dried tomatoes thoroughly; excess oil can lead to a gummy texture in the center of the loaf.
- For extra flavor, lightly toast your basil before adding it if you prefer a more muted, earthy herb profile.
- Test your baking powder by placing a pinch in hot water; if it bubbles vigorously, it is fresh and ready to use.
- Let the bread rest completely on a rack to avoid a doughy consistency when slicing.
- King Arthur Baking provides excellent resources on proper flour measurement techniques to ensure your loaves rise consistently.
Common Mistakes to Avoid
- Overmixing: This creates excess gluten, resulting in a dense, rubbery bread rather than a tender loaf.
- Expired Leavening: Using old baking powder prevents the loaf from rising, leaving you with a flat, dense brick.
- Incorrect Pan Size: Using a pan too large makes the bread thin, while too small leads to undercooked centers.
- Slicing Hot: Cutting into hot bread causes steam to escape rapidly, leaving the remaining loaf dry and crumbly.
Variations and Substitutions
| Ingredient | Substitution | Flavor Impact |
|---|---|---|
| Mozzarella | Feta cheese | Adds tangy, salty punch |
| Basil | Dried oregano | Adds a more robust, earthy profile |
| Olive Oil | Melted butter | Results in a richer, slightly milky crumb |
Serving Suggestions and Pairings
This bread serves as a fantastic companion to hearty tomato-based soups or a light garden salad. Serve it warm with a side of extra virgin olive oil and balsamic vinegar for dipping. It also makes an exceptional base for avocado toast or a gourmet sandwich with roasted turkey and greens.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Countertop | 2 days | Store in an airtight container or bread bag |
| Freezer | 1 month | Wrap in plastic wrap and foil; thaw at room temperature |
| Reheating | 5 minutes | Toast slices in a toaster or oven at 350°F |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 245 kcal |
| Protein | 9g |
| Fat | 12g |
| Carbohydrates | 26g |
Note: These are approximate values based on standard ingredients.
Frequently Asked Questions
Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend. Ensure your blend contains xanthan gum to help replicate the structure of regular flour.
How do I know if the bread is done?
Use the toothpick test by inserting it into the center of the loaf. If it comes out with moist crumbs but no raw batter, the bread is perfectly baked.
Can I add extra vegetables?
You can add finely diced bell peppers or spinach for extra color and nutrition. Ensure you pat them very dry before folding them into the batter to prevent excess moisture.
Why did my bread sink in the middle?
This usually happens if the oven door is opened too early during the baking process. Avoid checking on the bread until at least 35 minutes have passed.
Can I use dry basil instead?
You can use dry basil, but reduce the amount to one teaspoon. Fresh basil provides a superior flavor that is characteristic of this specific recipe.
Creating this Tomato Basil Bread is a rewarding experience that fills your home with the inviting aroma of herbs and baking dough. By following these simple steps, you ensure a consistent result that will impress family and friends alike. Remember to use high-quality ingredients for the best flavor impact, and don’t be afraid to experiment with your favorite herbs or cheeses. Happy baking, and enjoy your delicious, savory creation.
Print
Tomato Basil Quick Bread
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 8 servings
- Category: Recipes
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Indulge in this savory, artisan-style quick bread that pairs the tangy intensity of sun-dried tomatoes with fresh, aromatic basil. Perfectly balanced with creamy mozzarella cheese, this Mediterranean-inspired loaf offers a golden, tender crumb without the need for yeast or long fermentation. It is the ultimate effortless bread for dinner parties or snacks, bringing bakery-quality warmth and flavor directly to your table in just one hour.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1 cup shredded mozzarella cheese
1/2 cup sun-dried tomatoes, chopped and drained
1/4 cup fresh basil, finely chiffonade
1 cup whole or 2% milk
1/4 cup extra virgin olive oil
2 large eggs, room temperature
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×5 inch loaf pan.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, whisk the milk, olive oil, and eggs until combined.
Fold the wet ingredients into the dry ingredients until just moistened.
Gently fold in the shredded mozzarella, chopped sun-dried tomatoes, and fresh basil.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure sun-dried tomatoes are thoroughly drained of excess oil to prevent the bread from becoming too greasy. Use fresh, active baking powder for the best rise. Store in an airtight container at room temperature for up to 3 days.
I’m a New York City home cook who believes that food should be simple, joyful, and full of bold flavors. My love for cooking began in my grandma’s cozy Queens kitchen and grew through family dinners, travel, and lots of late-night kitchen experiments.
I share easy, comforting recipes inspired by the places I’ve been and the people I love, from one-pot dinners to cozy soups and quick air fryer meals. I’m also a wife and a mom to a curious little boy who inspires many of the dishes you’ll find here.
Easy Yum Recipes is my way of helping you cook with confidence, relax in the kitchen, and create meals that feel like home. Let’s keep it easy. Let’s keep it yum.
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