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–+ servings
Tomato Basil Bread

Mouthwatering Tomato Basil Bread You’ll Want Every Day

This Tomato Basil Bread is a quick, savory delight with fresh basil, melty mozzarella, and sun-dried tomatoes—perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Quick Meals
Cuisine: Mediterranean
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour substitute with gluten-free flour blend for a gluten-free version
  • 1 tablespoon baking powder ensure it's fresh
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper adjust to taste
  • 2 eggs can substitute with flax eggs for a vegan option
  • 0.25 cups olive oil can use melted butter as a substitute
  • 1 cup milk use dairy-free milk for lactose-free version
For the Flavor
  • 1 cup mozzarella cheese swap for any melting cheese
  • 0.5 cups sun-dried tomatoes fresh tomatoes can be used if dried and seeded
  • 0.25 cups fresh basil substitute dried basil (use less)
  • 0.25 cups parmesan cheese omit for a dairy-free version
  • 2 cloves garlic use roasted garlic for a sweeter profile if desired

Equipment

  • loaf pan
  • mixing bowls
  • whisk
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan with olive oil and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
  3. In a separate bowl, beat 2 eggs until frothy, then mix in 0.25 cups of olive oil, 1 cup of milk, and 2 minced garlic cloves.
  4. Gently combine the wet and dry mixtures. Fold in 1 cup of shredded mozzarella, 0.5 cups of chop sun-dried tomatoes, 0.25 cups of fresh basil, and 0.25 cups of grated parmesan cheese.
  5. Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle reserved mozzarella over the batter.
  6. Bake for 45-50 minutes until golden brown and a toothpick inserted comes out clean. If browning too quickly, tent with foil.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 15-20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 215kcalCarbohydrates: 28gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 1.5mgCalcium: 150mgIron: 1mg

Notes

Store leftover slices in an airtight container for up to three days or freeze them for later.

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