Savory Tomato Quick-Bread

By March 22, 2016

The original inspiration for this recipe came from Beth D., who praised the easy prep and pizza flavor, as well as that it freezes really well. Up the savory flavor with some chopped olives, fresh basil, or even some cured meat for a delicious starter.

 oil/grease for pan
 1-2 tsp cornmeal
 2.5 cups bread or all-purpose flour
 1 tsp baking powder
 1.5 tsp salt
 1 tsp oregano
 1/2 cup minced fresh basil or spinach (or 1 tsp dried basil)
 1-2 cloves minced raw garlic
 1 tsp sugar
 1/2 cup shredded mozzarella
 1/4 cup grated Parmesan (or other hard, salty cheese)
 1.5 cups peeled, chopped tomatoes, reserve and measure the liquid (thawed frozen tomatoes also work)
 Appx. 1/3 cup milk
 2 eggs, lightly beaten
 1/4 cup oil
 Optional (but delicious): 1/4 cup each minced, pitted olives and finely chopped prosciutto or other cured meat. If adding, reduce salt to 1 tsp.
1

Set your oven to 375. Lightly grease a standard loaf pan* and sprinkle with cornmeal.

2

Stir together flour, baking powder, salt, herbs and/or spinach, garlic, sugar, and cheeses in one bowl.

3

Add enough milk to drained tomato liquid to make a total of 2/3rds cup. Mix in eggs and oil, and then stir all liquid ingredients into flour mixture along with chopped tomatoes (and olives and prosciutto if using) until thoroughly moistened.

4

Pour batter into greased loaf pan; bake 30 minutes and then reduce heat to 350, bake for another 45 minutes. If bread is browning too quickly, cover with a foil tent. Cool 10 minutes in pan and remove to a cooling rack.

*This is a pretty dense loaf when it's baked in a standard loaf pan. Next time, we're going to make it in a square/rectangular baking dish (more like cornbread) and reduce the total baking time by about 5-10 minutes. If you try this and it works, let us know in the comments section! We have so many great home cooks in our program-- we love to hear your feedback to keep improving our recipe collection.

Ingredients

 oil/grease for pan
 1-2 tsp cornmeal
 2.5 cups bread or all-purpose flour
 1 tsp baking powder
 1.5 tsp salt
 1 tsp oregano
 1/2 cup minced fresh basil or spinach (or 1 tsp dried basil)
 1-2 cloves minced raw garlic
 1 tsp sugar
 1/2 cup shredded mozzarella
 1/4 cup grated Parmesan (or other hard, salty cheese)
 1.5 cups peeled, chopped tomatoes, reserve and measure the liquid (thawed frozen tomatoes also work)
 Appx. 1/3 cup milk
 2 eggs, lightly beaten
 1/4 cup oil
 Optional (but delicious): 1/4 cup each minced, pitted olives and finely chopped prosciutto or other cured meat. If adding, reduce salt to 1 tsp.

Directions

1

Set your oven to 375. Lightly grease a standard loaf pan* and sprinkle with cornmeal.

2

Stir together flour, baking powder, salt, herbs and/or spinach, garlic, sugar, and cheeses in one bowl.

3

Add enough milk to drained tomato liquid to make a total of 2/3rds cup. Mix in eggs and oil, and then stir all liquid ingredients into flour mixture along with chopped tomatoes (and olives and prosciutto if using) until thoroughly moistened.

4

Pour batter into greased loaf pan; bake 30 minutes and then reduce heat to 350, bake for another 45 minutes. If bread is browning too quickly, cover with a foil tent. Cool 10 minutes in pan and remove to a cooling rack.

Savory Tomato Quick-Bread

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