Sun-Dried Tomato, Herb & Asiago Bread (Quick Bread)

Prep Time
Cook Time
1h 20m
Ready In

"Great with soup. Cheddar works, too, instead of asiago."

Original recipe yields 10 servings


  • Serving Size: 1 (83.1 g)
  • Calories 176.7
  • Total Fat - 7.2 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 38.9 mg
  • Sodium - 426.3 mg
  • Total Carbohydrate - 22 g
  • Dietary Fiber - 0.8 g
  • Sugars - 2.6 g
  • Protein - 5.7 g
  • Calcium - 141.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Pour boiling water over tomatoes, in a small bowl, and let sit for 10 minutes. Drain and discard water (or use in soup). Chop tomatoes.

Step 2

Preheat the oven to 350°F. Spray with nonstick cooking spray a standard 9x5 loaf pan.

Step 3

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.

Step 4

Whisk butter in a separate bowl with the buttermilk and the egg.

Step 5

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the chopped tomatoes, cheese and herbs until all the flour has been incorporated and a wet batter is formed. Be careful not to over-mix.

Step 6

Scrape the batter into the prepared pan and pat it into the corners.

Step 7

Bake for 45-50 minutes. When finished, the loaf should be and golden, and a toothpick inserted into the center should come out clean.

Step 8

Let the loaf cool in the pan for 15 minutes before removing and slicing.

Tips & Variations

No special items needed.



I made this into muffins and the texture is awesome! It does pair beautifully dipped in soup. We did find that the flavour of the tomatoes and herbs were mild. I will be doubling next time I make this delicious recipe. I did use paper muffin cups and won't do that again. Even cooled they stuck to the paper. Thanks for sharing Mike! Made for Billboard Recipe Tag.

review by:
(17 May 2017)