Basil Tomato Bread Recipe

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This bread is best served with a bowl of soup or spaghetti and sauce. It will disappear so quickly you will want to make 2 loaves.—Linda Nealley, Newburgh, Maine
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 16 servings


  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup oil-packed sun-dried tomatoes, chopped

Nutritional Facts

1 slice: 178 calories, 8g fat (3g saturated fat), 18mg cholesterol, 234mg sodium, 23g carbohydrate (10g sugars, 1g fiber), 4g protein.


  1. In a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, basil and salt; add to creamed mixture alternately with milk. Fold in cheese and tomatoes.
  2. Transfer to a greased 9x5-in. loaf pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Basil Tomato Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p126

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cindyjune User ID: 6183046 98164
Reviewed Feb. 4, 2012

"Made the receipe as written, except I baked into mini bread pans. Will make it again, but experiment with other cheeses!"

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