Sun-Dried Tomato Provolone Bread

Total Time

Prep: 30 min. Bake: 40 min. + cooling


3 mini loaves (6 slices each)

Updated: Sep. 11, 2023
This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. —Marie Rizzio, Interlochen, Michigan
Sun-Dried Tomato Provolone Bread Recipe photo by Taste of Home


  • 1/3 cup oil-packed sun-dried tomatoes
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1-1/4 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarsely ground pepper
  • 2 large eggs
  • 1-1/4 cups buttermilk
  • 3 tablespoons canola oil
  • 1 cup shredded provolone cheese
  • 1/4 cup minced fresh parsley


  1. Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside.
  2. In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes.
  3. Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 121 calories, 5g fat (2g saturated fat), 29mg cholesterol, 298mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 5g protein.