Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Simple to prepare—only 10 minutes of hands-on time—and baked to golden perfection in about 25–30 minutes.
If you want a versatile, flavorful quick bread to serve with soups, salads, or roasted meats, this sun-dried tomato Parmesan loaf is an excellent choice. It delivers bright Mediterranean flavors from oregano and sun-dried tomatoes, balanced by the savory bite of freshly grated Parmesan. The recipe is straightforward, requires minimal prep, and produces a moist, aromatic loaf that slices beautifully.
Make The Bread Batter
Start by preheating the oven so it’s ready when the batter is mixed. In a large bowl, combine the dry ingredients: all-purpose flour, baking powder, salt, black pepper, grated Parmesan, dried oregano, and finely chopped sun-dried tomatoes. Stir to distribute the ingredients evenly.
In a separate bowl, whisk together the wet ingredients—milk, extra-virgin olive oil, and a large egg—until blended. Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the bread tender.
Grease and flour an 8″ x 4″ loaf pan. Spoon or pour the batter into the prepared pan and level the top so it bakes evenly.
Bake The Sun-Dried Tomato Parmesan Bread
Place the pan in a preheated oven at 375°F (190°C) and bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the loaf rest in the pan for a few minutes, then remove it and transfer to a wire rack to cool slightly before slicing.
Serving Suggestions
This bread is lovely served warm with softened butter. Once it cools slightly, it’s easier to slice and reveals the flecks of oregano and bits of sun-dried tomato throughout the crumb. The flavor is mild and savory, making it a perfect complement to a green salad, a bowl of soup, or a simple chicken dinner. It’s also delicious eaten by itself.
I hope you try this sun-dried tomato Parmesan bread soon. It’s a quick, tasty loaf that’s great for entertaining or everyday meals.
Recipe
Easy, savory Italian-style quick bread with sun-dried tomatoes, oregano, and Parmesan.
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped sun-dried tomatoes (not packed in oil)
- 1 cup milk (1% used for nutrition)
- ¼ cup extra virgin olive oil
- 1 large egg
- Preheat oven to 375°F. Generously grease and flour an 8″ x 4″ loaf pan.
- In a large bowl combine flour, baking powder, salt, pepper, grated Parmesan, dried oregano, and chopped sun-dried tomatoes. Stir to combine.
- In a separate bowl whisk milk, olive oil, and egg until blended. Pour into the dry ingredients and stir only until combined; do not overmix. Spoon the batter into the prepared loaf pan and level the top.
- Bake at 375°F for 25–30 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool slightly before slicing. Serve warm.
Nutrition estimate uses 1% milk and sun-dried tomatoes that are not packed in oil.
