Sun-Dried Tomato and Olive Quick Bread

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Ingredients Nutrition


  1. preheated oven to 350°F.
  2. Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
  3. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
  4. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
  5. Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
  6. Divide the batter among 2 buttered and floured regular sized loaf pans.
  7. Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
  8. Remove the breads from the pans and let them cool, right sides up, on a rack.


Most Helpful

Absolutely great tasting, & for us a quite unique bread! We both enjoyed snacking on it, but it was also well-served with a bowl of homemade, creamy chicken noodle soup! Really enjoyed the combo of flavors! [Tagged & made in Please Review My Recipe]

Sydney Mike April 24, 2011

This is a lovely looking bread...just gorgeous. I halved this recipe and found that for that amount, one loaf pan was suffcient. It's a dense bread with a bold flavor, which I liked very much. Next time, I think I'll go heavier on the kalamata olives and lighter on the sun-dried tomatoes. Thanks for the unique bread recipe!

LifeIsGood November 30, 2007

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