Sun-Dried Tomato & Provolone Bread

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Servings: 3 Difficulty: Advanced
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Hearty savory quick bread packed with tangy tomatoes, sharp provolone, and fresh herbs.
Sun-Dried Tomato & Provolone Bread recipe image
Sun-Dried Tomato & Provolone Bread recipe image
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Sun-Dried Tomato & Provolone Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 3 Calories: 250

Description

This savory quick bread is the ultimate comfort food for lunch or dinner sides. The combination of sun-dried tomatoes and sharp provolone cheese creates a rich, savory flavor profile that is balanced by fresh scallions and parsley. It has a tender, moist crumb with a golden crust, making it perfect for slicing and serving warm from the oven. This recipe is incredibly versatile and pairs beautifully with soups, salads, or simply with butter. Its a crowd-pleaser that comes together quickly without the need for yeast, making it an accessible yet impressive addition to any Mediterranean-inspired meal.

Ingredients

Directions

  1. Preheat the oven to 350F (177C).
  2. Grease three small loaf pans (approximately 5.5x3x2.5 inches).
  3. In a small bowl, whisk together the vegetable shortening, olive oil, and sugar until smooth.
  4. Add the minced garlic, beaten eggs, and buttermilk to the wet mixture; whisk until well combined. Set aside.
  5. In a large bowl, sift together the flour, baking powder, salt, and baking soda.
  6. Mix in the grated provolone cheese, sliced scallions, minced parsley, ground pepper, and chopped sun-dried tomatoes.
  7. Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
  8. Fold in the toasted pine nuts.
  9. Stir the batter until just combined; do not overmix.
  10. Divide the batter evenly among the prepared loaf pans and smooth the tops.
  11. Bake for 45 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
  12. Remove from oven and set the pans on wire racks. Allow the loaves to cool in the pans for about 10 minutes.
  13. Loosen the edges of the loaves with a knife and turn them out onto the racks to cool completely.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 4.5g23%
Cholesterol 35mg12%
Sodium 450mg19%
Total Carbohydrate 28g10%
Dietary Fiber 1.5g6%
Sugars 4g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Well-wrapped in foil and chilled, the loaves will keep for up to 4 days.

Ingredient Tip: Ensure you use sun-dried tomatoes that are not oil-packed to prevent the batter from becoming too greasy. If you only have oil-packed tomatoes, pat them very dry with paper towels before chopping.

Variation: For a dairy-free version, substitute the buttermilk with a plant-based milk mixed with lemon juice and the provolone with a vegan cheese alternative. Note that the original tags list this as Vegan, but the ingredients include eggs and dairy; please adjust based on dietary needs.

Keywords: sun-dried tomato, provolone, savory bread, quick bread, cheese loaf, mediterranean, scallions, pine nuts, buttermilk, garlic, parsley, baking, homemade, dinner side, lunch, vegetable, herbs, toasted, loaf, comfort food
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