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!
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!

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.

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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. 

Flour, Parmesan cheese, spices and sun-dried tomatoes are combined in bowl.Egg, oil and milk mixture is added to the dry ingredients to make the bread batter.

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!

Batter is stirred only until ingredients are moistened and fully incorporated.The batter for sun-dried tomato Parmesan bread is spooned into a greased/floured loaf pan

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.

A loaf of golden brown sun-dried tomato Parmesan bread cools in pan after baking.A side view of a loaf of baked sun-dried tomato Parmesan bread.

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!

A peek at the inside of the sun-dried tomato Parmesan bread, after slicing.

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.

Sun-Dried Tomato Parmesan Bread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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!

Category: Bread, Side Dish
Cuisine: Italian
Keyword: sun-dried tomato Parmesan bread
Servings: 8 (an 8" loaf)
Calories Per Serving: 233 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 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
Instructions
  1. Preheat oven to 375° F. Generously grease and flour an 8" x 4" loaf pan.

  2. Place flour, baking powder, salt, pepper, grated Parmesan cheese, oregano and chopped sun-dried tomatoes in large mixing bowl. Stir well, to combine.

  3. 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.

  4. 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!

Recipe Notes

NOTE: Caloric calculation made using 1% milk, and sun-dried tomatoes, not packed in oil.

Nutrition Facts
Sun-Dried Tomato Parmesan Bread
Amount Per Serving (1 slice (1/8 of total))
Calories 233 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 30mg10%
Sodium 273mg12%
Potassium 368mg11%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 3g3%
Protein 8g16%
Vitamin A 180IU4%
Vitamin C 1mg1%
Calcium 188mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!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!

Sun-Dried Tomato Parmesan Bread

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