Imagine sinking your teeth into a slice of warm, golden bread bursting with tangy sun-dried tomatoes, melted cheese, and fragrant fresh herbs. This Cheese Herb and Sun Dried Tomato Quick Bread is not just another recipe—it's a culinary adventure that transforms ordinary ingredients into an extraordinary experience. Whether you're a busy home cook looking for a fast and delicious side dish or a food enthusiast craving something uniquely flavorful, this recipe promises to elevate your baking game in just 40 minutes!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh herbs (basil, parsley, or thyme)
- 1 cup milk
- 1/4 cup olive oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or a little olive oil to prevent sticking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well blended.
- Add 1 cup of shredded cheese (either cheddar or mozzarella) to the dry mixture. Stir gently to distribute the cheese evenly throughout the flour mixture.
- In a separate bowl, combine 1/2 cup of chopped sun-dried tomatoes and 1/4 cup of fresh herbs (you can use basil, parsley, or thyme). Mix them well to ensure the herbs are evenly distributed.
- In another bowl, whisk together 1 cup of milk and 1/4 cup of olive oil until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined; be careful not to overmix. The batter should be slightly lumpy.
- Gently fold in the sun-dried tomato and herb mixture into the batter until evenly incorporated.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice the bread once it has cooled slightly and serve warm or at room temperature. Enjoy your Cheese Herb and Sun Dried Tomato Quick Bread!
Tips
- Don't overmix the batter! Stir just until ingredients are combined to keep the bread tender and light.
- Use fresh herbs for maximum flavor—they make a significant difference in the final taste.
- Check doneness with the toothpick test: if it comes out clean, your bread is perfectly baked.
- Let the bread cool slightly before slicing to help it set and make cutting easier.
- For extra richness, try using a blend of cheeses like sharp cheddar and mozzarella.
- Store leftovers in an airtight container and enjoy within 2-3 days for optimal freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 10g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
