Garden Tomato Herb and Garlic Quick Bread

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Yields: 1 Serving Difficulty: Medium Prep Time: 20 Mins Cook Time: 55 Mins Total Time: 1 Hr 15 Mins

Savory Garden Tomato Herb and Garlic Quick Bread  with cheese is one of my favorite savory quick breads.

As this bread does not have any sugar in it, it is truly a savory treat, the garlic and basil really come alive in the first bite.

This bread is full of texture and flavor, with a wonderful savory flavor the fresh herbs and garlic really come thru.  A slice is wonderfully paired with   Baked Garlic Confi   

A tip I have learned in my baking journey, is to use a wooden baking paddle to hand blend the ingredients.  If using a stand mixer this can over mix the ingredients and can cause the mixture to become tough and overworked.

I baked a loaf of this to enter into the Fall Festival baking contest, and I got third place. I would advise to keep the bread moist to really watch the last few minutes of baking, as this is when the bread will dry out.  As each oven varies a little for baking times, suggested times are between 50-60 minutes at 350.  My oven is notorious for taking a long time to bake these quick breads, so I went to 60 minutes baking time, this perhaps was what dried the bread out a bit.

The aroma from this bread will fill your kitchen with a lovely scent of fresh herbs, garlic and melty cheese.

Enjoy!

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Ingredients

0/12 Ingredients
Adjust Servings

Instructions

0/4 Instructions
  • Preheat the oven to 350ºF. Spray a loaf pan with nonstick spray or olive oil. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Set aside.
  • In another large bowl, toss together the tomato, basil, and garlic. Add the eggs, olive oil, and milk, and toss again to coat everything.
  • Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add 1 and 1/2 cups of the cheese and continue to stir until everything is evenly dispersed. Batter will be thick. Pour the batter into the prepared loaf pan and spread evenly with a spatula. Sprinkle the remaining 1/4 cup of cheese on top of the batter.
  • Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool in the pan at least 15 minutes before removing and serving warm. Store leftovers covered tightly at room temperature up to 3 days, or in the refrigerator up to one week. Since bread is very moist, it will spoil quickly at room temperature. Thaw in refrigerator overnight

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