Easy Sun-Dried Tomato Bread

Introduction

Easy Sun-Dried Tomato Bread delivers savory, Mediterranean flavor in every slice, with chewy sun-dried tomatoes adding tang and sweetness. Unlike complicated artisan loaves, this recipe is simple to prepare, requiring just one bowl and no advanced baking skills — perfect for anyone who wants to enjoy homemade bread with minimal effort.

Serve this bread warm for an instant dinner upgrade, use it in gourmet sandwiches, or pair it with soups and salads. It’s a show-stopping loaf that’s sure to impress family and guests, thanks to its delicious aroma, gorgeous color, and bold flavor bursts.

Why You’ll Love This Sun-Dried Tomato Bread

What sets this bread apart is its perfect balance of a soft, tender crumb with addictive pops of tangy sun-dried tomato in every bite. The recipe yields a sturdy loaf with a beautiful crust that doesn’t require kneading or professional bread-baking experience.

Customizable and forgiving, you can add fresh herbs, grated cheese, or olives. The result is always a flavorful, hearty bread that turns ordinary meals into memorable occasions.

Choosing and Prepping Your Ingredients

Look for oil-packed sun-dried tomatoes with a deep, smoky flavor and a soft, pliable texture. To evenly chop the tomatoes, a high-quality vegetable chopper like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper ensures quick, mess-free prep and perfect evenness in the loaf. Quality all-purpose flour, robust extra-virgin olive oil, and a touch of fresh garlic bring out bold Mediterranean notes.

If using dried sun-dried tomatoes (not oil-packed), soak them in hot water for 10 minutes to plump them up before chopping.

Mixing and Baking Sun-Dried Tomato Bread

Combine the dry ingredients and stir in the wet elements until a rough dough forms. Sun-dried tomatoes are then folded in, infusing the loaf with flavor and flecks of color throughout. Line your baking pan with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll to prevent sticking and ensure a pristine, easy-release loaf every time.

Bake until golden and hollow-sounding when tapped on the bottom. If you love a crustier bread, briefly cool the loaf in the oven after baking with the door ajar.

Serving Suggestions for Show-Stopping Sun-Dried Tomato Bread

Let the loaf cool slightly, then slice and enjoy warm, slathered with softened butter or olive oil. For a more substantial meal, grill slices in the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch and top with cheese and roasted vegetables.

Pack leftover slices in a Bentgo Salad Container – 54 oz Bowl along with greens for an easy, flavor-packed lunch that travels beautifully.

Nutritional Information and Serving Size

This recipe yields one standard loaf (about 12 slices). Each slice contains roughly 120–140 calories, depending on the quantity of olive oil and cheese (if used). Sun-dried tomatoes contribute fiber and antioxidants, making this a delicious and modestly nutritious addition to your table.

Easy Sun-Dried Tomato Bread Recap

With its savory, lively flavor profile and tender crumb, this Sun-Dried Tomato Bread is poised to become a household favorite. The straightforward method, minimal cleanup, and stunning results guarantee you’ll reach for this recipe time and again — for gatherings, school lunches, or simply to elevate your daily bread.

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard loaf pan with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll for easy release and cleanup.
2. In a large bowl, whisk together flour, baking powder, salt, pepper, and sugar.
3. In a separate bowl, whisk the eggs, milk, and olive oil until smooth.
4. Pour the wet mixture into the dry mixture. Stir with a spatula until just combined—do not overmix.
5. Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to finely chop the sun-dried tomatoes. Add tomatoes, garlic, herbs, and cheese (if using) to the batter. Fold in until evenly distributed.
6. Transfer the batter to the prepared loaf pan. Smooth the top and, if desired, drizzle with extra olive oil.
7. Bake for 45–50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
8. Cool 10 minutes. Carefully lift bread using the parchment and transfer to a rack to cool completely before slicing.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 45–50 minutes

Total Time: 1 hour 5 minutes