Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Easy to make, only 10 minutes prep, and into the oven it goes for 25-30 minutes!
If you’re looking for a new recipe for bread that can be served with soups, salads, or meat, may I suggest this delicious loaf of sun-dried tomato Parmesan bread? It is super simple to make, and tastes absolutely wonderful!
Dried oregano and freshly grated Parmesan cheese add Italian flavor to the chopped sun-dried tomatoes that are featured in this bread. The prep work is minimal (10 minutes), and then the bread is baked for 25-30 minutes. That’s it! Let me show you how EASY it is to make a delicious, large loaf of this flavorful bread.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Bread Batter
Before mixing the bread batter, be sure to preheat your oven, because it doesn’t take long at all to prepare the batter! To make the batter, place flour, baking powder, salt, pepper, grated Parmesan cheese, oregano and finely chopped sun-dried tomatoes in a large mixing bowl. Stir well, to combine.
In a separate bowl, whisk the milk, egg, and olive oil together until fully combined. Pour the egg mixture into the bowl with the flour mixture.
Stir, but only until all of the dry ingredients are incorporated into the batter. Be careful NOT to overmix. Pour or spoon the bread batter into a well greased and floured 8″ x 4″ loaf pan. Level the batter evenly in the pan. Now you’re ready to bake the sun-dried tomato Parmesan bread!
Bake The Sun-Dried Tomato Parmesan Bread
Place the sun-dried tomato Parmesan bread into a preheated 375°F. oven, and bake for 25-30 minutes. When done, it will be golden brown on top of the loaf. You can check to see if it’s done by inserting a toothpick into the top/center of the loaf. If it comes out clean, you know the sun-dried tomato Parmesan bread is fully baked.
Let the bread cool (still in the pan) for several minutes before removing it from the loaf pan and transferring it to a wire rack to cool.
Who Wants A Slice?
We enjoy eating this bread warm, with softened butter spread on top! It is easier to slice once it has cooled down a bit. Once sliced, you can see the specks of oregano, and pieces of sun-dried tomatoes in the bread.
The sun-dried tomato Parmesan bread is mild in flavor, but absolutely delicious. We really enjoy it served as a side dish for a salad or chicken, but you can’t go wrong with eating a piece all by itself (dripping with butter, ha ha). YUM!
I hope you will take the opportunity to make this delicious sun-dried tomato Parmesan bread soon, and trust you will enjoy it, like we do! Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care!
Looking For More BREAD Recipes?
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious sweet AND savory bread recipes you may enjoy, including:
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Original recipe source: Kate Stewart Rovner, in Southern Living Magazine, November 2005 issue, page 208, published by Southern Living, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Easy to make, 10 minutes prep and into the oven it goes for 30 minutes!
- 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
- 1 cup milk
- ¼ cup extra virgin olive oil
- 1 large egg
Preheat oven to 375° F. Generously grease and flour an 8" x 4" loaf pan.
Place flour, baking powder, salt, pepper, grated Parmesan cheese, oregano and chopped sun-dried tomatoes in large mixing bowl. Stir well, to combine.
In separate bowl, whisk milk, olive oil and egg until fully combined. Pour into bowl with flour mixture. Stir, only until dry ingredients are incorporated into batter. Be careful NOT to overmix. Pour or spoon batter into prepared loaf pan. Level batter evenly in pan.
Bake at 375°F. for 25-30 minutes. When done, it will be golden brown on top. Check for done-ness by inserting toothpick into top/center of loaf. If it comes out clean, bread is done. Let bread cool (still in pan) several minutes before removing it from pan. Transfer bread to a wire rack to cool. Slice and serve warm. Enjoy!
NOTE: Caloric calculation made using 1% milk, and sun-dried tomatoes, not packed in oil.
Here’s one more to pin on your Pinterest boards!