Herbed Tomato Quick Bread
A moist, savory quick bread bursting with fresh tomatoes, basil, and cheese. Quick to prepare, high in protein, and perfect for breakfasts, snacks, or light lunches.
Equipment
- 1 loaf pan (9×5 inches)
- Nonstick spray or olive oil (for greasing)
- 2 Large mixing bowls
- Whisk
- spatula
- Measuring Cups and Spoons
Ingredients
- 3 cups all-purpose flour 360 g
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 large tomato diced (about 2 cups)
- ¼ cup fresh basil finely chopped, packed
- 2 cloves garlic minced
- 2 large eggs lightly beaten
- ⅓ cup extra virgin olive oil 80 mL
- ½ cup milk 120 mL
- 1½ cups shredded cheese any type
- ¼ cup shredded cheese for topping
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350ºF (177ºC) to ensure it reaches the perfect baking temperature by the time your batter is ready. While the oven heats, lightly grease a 9x5-inch loaf pan with nonstick cooking spray or brush it with a thin layer of olive oil. This helps the bread release easily after baking and ensures a golden crust.
- Combine Dry Ingredients: In a large mixing bowl, measure and sift together 3 cups (360 g) of all-purpose flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, ¾ teaspoon salt, and ½ teaspoon black pepper. Whisk these ingredients thoroughly until fully blended, which will distribute the leavening agents evenly and prevent uneven rising in the loaf. Set this bowl aside for later use.
- Prepare Tomato and Herb Mixture: Take another large bowl and add 1 large diced tomato (about 2 cups), ¼ cup finely chopped fresh basil, and 2 cloves minced garlic. Use a spatula or spoon to toss them together gently, coating the tomatoes and herbs evenly. This step ensures that every bite of bread is infused with fresh flavor and aromatic herbs.
- Mix Wet Ingredients: To the tomato-herb mixture, add 2 lightly beaten large eggs, ⅓ cup (80 mL) extra virgin olive oil, and ½ cup (120 mL) milk. Stir gently until all the ingredients are well incorporated and the tomatoes are evenly coated. The eggs provide structure, while the olive oil adds moisture and healthy fats, making the bread tender and rich.
- Combine Wet and Dry Ingredients: Pour the wet mixture slowly into the bowl with the dry ingredients. Using a spatula or large spoon, fold the ingredients together until they are mostly combined. The batter should be thick and slightly sticky. Avoid overmixing, as this can make the bread dense instead of light and fluffy.
- Incorporate Cheese: Add 1½ cups of shredded cheese into the batter, stirring gently to ensure it is evenly dispersed throughout. The cheese adds both flavor and richness, creating pockets of melty, savory goodness in every slice.
- Transfer Batter to Loaf Pan: Spoon the thick batter into your prepared loaf pan, spreading it evenly with a spatula. Smooth the top gently, then sprinkle the remaining ¼ cup of shredded cheese over the surface. This layer will melt and form a deliciously golden, cheesy crust as the bread bakes.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55–60 minutes. To check doneness, insert a toothpick or skewer into the center; it should come out mostly clean, with perhaps a few moist crumbs attached. Baking times can vary slightly depending on your oven, so keep a close eye during the last 10 minutes.
- Cool the Bread: Once baked, remove the loaf from the oven and allow it to cool in the pan for at least 15 minutes. This resting time lets the bread firm up slightly, making it easier to remove from the pan without breaking. After cooling, carefully lift or invert the loaf onto a wire rack if desired.
- Serve and Enjoy: Slice the bread into 10 generous pieces and serve warm for the best flavor and texture. It pairs wonderfully with fresh salads, soups, or simply as a satisfying snack. For extra enjoyment, lightly toast slices to enhance the aroma and bring out the cheese’s richness.
- Store Leftovers Properly: Store any leftover bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to one week. Due to its moisture content, this bread can spoil quickly at room temperature. You can also freeze the loaf for up to 2 months; thaw overnight in the refrigerator, then reheat before serving for a fresh-baked taste.
Notes
- Be precise with flour measurement by spooning it into the measuring cup and leveling it off to avoid dense bread.
- Use ripe, juicy tomatoes for maximum flavor and moisture. Cherry or heirloom tomatoes work beautifully.
- Fresh basil is highly recommended; dried basil can be used in a pinch, but the flavor will be milder.
- Cheese choice affects taste and texture—cheddar, mozzarella, or a blend of your favorites all work.
- Avoid overmixing the batter to prevent tough bread. Stir just until the dry ingredients are mostly incorporated.
- The bread is naturally moist, so allow it to cool slightly before slicing to prevent crumbling.
- For extra flavor, try lightly sautéing garlic in olive oil before adding it to the batter.
