Sun-Dried Tomato & Cheese Quick Bread

This asiago cheese & sun-dried tomato bread is a savory quick bread made without yeast. We usually make it as written, but you can use your favorite cheeses, herbs, and even swap out the sun-dried tomatoes for corn, olives, chopped cooked bacon, and more. See flavor options described above.

Ingredients

• 1 cup (240ml) cold buttermilk*
• 2 large eggs
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 Tablespoon (12g) granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup (6g) chopped fresh basil or parsley*
• 5 Tablespoons (71g) unsalted butter, cold and cubed
• 1 and 1/2 cups (190g) shredded asiago cheese*
• 1/3 cup (50g) chopped oil-packed sun-dried tomatoes*

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.
2. Whisk the buttermilk and eggs together until combined.
3. Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
4. Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky, and sticky.
5. Pour/spread batter into prepared pan. Feel free to lightly sprinkle with additional fresh pepper and/or cheese. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Start checking at about 47 minutes. Halfway through bake time, if you notice the top is quickly browning, tent a piece of aluminum foil over the loaf pan to help the bread bake more evenly.
6. Cool bread in the pan set on a wire rack for at least 10 minutes before slicing and serving or cool completely in the pan.
7. Cover leftovers tightly and store bread at room temperature for up to 5 days or in the refrigerator for up to 1 week.