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Sun-Dried Tomato and Basil Quick Bread

By Paula Deen


Featured in:

Paula Deen's Southern Baking

Difficulty: Easy

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 8


  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup whole milk
  • ⅓ cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 cup shredded extra-sharp white Cheddar cheese, divided
  • 5 tablespoons chopped oil-packed sun-dried tomatoes, drained well and divided
  • 4 tablespoons fresh basil, chopped


Preheat oven to 350°. Spray an 8½x4½-inch loaf pan with cooking spray.

In a large bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, melted butter, and egg. Add milk mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in ¾ cup cheese, 4 tablespoons tomatoes, and 3 tablespoons basil. Spread batter into prepared pan, and top with remaining ¼ cup cheese and remaining 1 tablespoon tomatoes.

Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Sprinkle with remaining 1 tablespoon basil, and let cool in pan on a wire rack for 10 minutes. Serve warm.