Introduction

There’s just something incredibly comforting about a loaf of warm, freshly baked bread, isn’t there? Especially when it’s packed with incredibly delicious flavors like tangy feta cheese and sweet, chewy sun-dried tomatoes. This Savory Sun-Dried Tomato and Feta Quick Bread recipe isn’t just delicious; it’s the kind of recipe that feels like a warm hug and comes together so quickly you’ll wonder why you haven’t made it every week! Forget fussy yeast and long proofing times – this is baking joy on the fast track. It’s perfect for slicing and serving alongside a big bowl of soup, bringing to a potluck, or simply enjoying as a delightful snack any time of day. Trust me, this loaf disappears fast!

Why You’ll Love This Recipe

Fast: Seriously, we’re talking minutes from gathering ingredients to getting it in the oven.
Easy: No special skills or equipment needed – just a couple of bowls and a whisk!
Giftable: Wrap up a loaf to share with a neighbor or friend; they’ll adore you!
Crowd-pleasing: The flavors are so universally loved, it’s guaranteed to be a hit with everyone.

Ingredients

Here’s what you’ll need to whip up this savory masterpiece. Simple, wholesome ingredients that pack a punch!

2 cups all-purpose flour: Just your standard flour is perfect here.
1 tbsp baking powder: This is our magic leavener, no yeast needed!
½ tsp salt: Enhances all the flavors and balances the richness.
½ tsp black pepper: A little warmth and bite. Freshly ground is lovely if you have it!
3 large eggs: Our binder and richness provider.
½ cup olive oil: Adds moisture and that wonderful Mediterranean depth.
½ cup plain Greek yogurt: This is a secret weapon for tenderness and moistness! Use full-fat for best results.
1 cup crumbled feta cheese: The star! That salty, tangy goodness is key.
½ cup chopped sun-dried tomatoes (in oil, drained): Sweet, chewy pops of intense tomato flavor. Make sure to drain them well so your bread isn’t oily.
2 tbsp chopped fresh basil or parsley: A burst of fresh herby flavor! Basil pairs beautifully, but parsley is a great option too.

How to Make It

Let’s get baking! It’s so straightforward, you can probably do it with your eyes closed (but please don’t!).

First things first, go ahead and preheat your oven to 350°F (175°C). While it’s warming up, lightly grease and flour a standard loaf pan (a 9×5 inch is perfect).

In a large bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, salt, and black pepper. Give it a good whisk to make sure the baking powder is evenly distributed – that’s key for a good rise!

In a separate medium bowl, whisk together the wet ingredients: the eggs, olive oil, and plain Greek yogurt. Whisk until everything is well combined and smooth.

Now, pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix them together. Mix just until just combined. This is super important! Lumps are okay; overmixing develops gluten and can make your bread tough. Remember: less is more when mixing quick breads!

Gently fold in the crumbled feta cheese, chopped sun-dried tomatoes, and fresh herbs. Stir just until they are evenly distributed throughout the batter. I love seeing those pops of red and white throughout the mix!

Pour the batter into your prepared loaf pan and spread it out evenly.

Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts browning too quickly before the center is done, you can lightly tent the loaf with aluminum foil.

Once baked, let the bread cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely (or at least until warm enough to handle!). While it’s tempting, slicing into a piping hot loaf can make it gummy.

Substitutions & Additions

This recipe is wonderfully forgiving and a great canvas for other flavors! Feel free to play around:

Cheese Swap: No feta? Try crumbled goat cheese, shredded sharp cheddar, or even a mix of cheeses.
Tomato Time: If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 15-20 minutes before draining and chopping. You could also try finely chopped roasted red peppers instead.
Herb Heaven: Dried herbs can work in a pinch (use about 1 tbsp total), but fresh really is best here. Try adding other fresh herbs like chives or oregano.
Extra Goodies: Fold in a handful of chopped olives, toasted pine nuts, a pinch of red pepper flakes for a little heat, or even some finely chopped cooked spinach (make sure it’s well-drained!).

Tips for Success

Follow these simple tips for a perfect loaf every time:

Don’t Overmix! I know I said it before, but it bears repeating. Mix just until the dry ingredients are incorporated. A few lumps are totally fine.
Drain Your Tomatoes: Sun-dried tomatoes packed in oil can add excess moisture if not drained properly. Pat them dry a little after chopping if they seem very oily.
Room Temperature Ingredients: Eggs and yogurt mix more evenly when they aren’t fridge-cold.
Check for Doneness: The toothpick test is your best friend. Baking times can vary depending on your oven.

How to Store It

This quick bread stays delicious for a few days, though honestly, it might not last that long!

Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, you can keep it in the refrigerator for up to a week. It’s also fantastic for freezing! Slice the cooled loaf, wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently warm slices in a toaster oven.

FAQs

Got questions? I’ve got answers!

Can I make this into muffins?

Absolutely! Pour the batter into a greased or lined muffin tin. Baking time will be shorter, likely around 20-25 minutes. Keep an eye on them and use the toothpick test.

Is this bread good served warm?

Oh, yes! While it needs to cool enough to slice without falling apart, serving it slightly warm is absolutely divine. A warm slice with a pat of butter is heavenly.

Can I use low-fat yogurt?

You can, but the full-fat Greek yogurt contributes significantly to the moist and tender texture. Using low-fat might result in a slightly drier loaf.

Our Go-To Easy Savory Sun-Dried Tomato and Feta Quick Bread Recipe

A comforting and delicious quick bread packed with tangy feta cheese and sweet sun-dried tomatoes. This recipe is fast, easy, and perfect as a snack, side dish for soup, or for sharing.

Print Recipe Pin Recipe

Cook Time 45

Equipment

Loaf pan standard, 9x5 inch perfect
Large bowl
Medium bowl
Whisk
spatula or wooden spoon
Wire rack
aluminum foil for tenting if needed

Ingredients

2 cups all-purpose flour standard flour
1 tbsp baking powder magic leavener, no yeast needed
0.5 tsp salt Enhances all the flavors and balances the richness.
0.5 tsp black pepper A little warmth and bite. Freshly ground is lovely if you have it!
3 large eggs Our binder and richness provider.
0.5 cup olive oil Adds moisture and that wonderful Mediterranean depth.
0.5 cup plain Greek yogurt secret weapon for tenderness and moistness! Use full-fat for best results.
1 cup crumbled feta cheese The star! That salty, tangy goodness is key.
0.5 cup chopped sun-dried tomatoes (in oil, drained) Sweet, chewy pops of intense tomato flavor. Make sure to drain them well so your bread isn't oily.
2 tbsp chopped fresh basil or parsley A burst of fresh herby flavor! Basil pairs beautifully, but parsley is a great option too.

Instructions

First things first, go ahead and preheat your oven to 350°F (175°C). While it's warming up, lightly grease and flour a standard loaf pan (a 9x5 inch is perfect).
In a large bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, salt, and black pepper. Give it a good whisk to make sure the baking powder is evenly distributed – that's key for a good rise!
In a separate medium bowl, whisk together the wet ingredients: the eggs, olive oil, and plain Greek yogurt. Whisk until everything is well combined and smooth.
Now, pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix them together. Mix just until just combined. This is super important! Lumps are okay; overmixing develops gluten and can make your bread tough. Remember: less is more when mixing quick breads!
Gently fold in the crumbled feta cheese, chopped sun-dried tomatoes, and fresh herbs. Stir just until they are evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan and spread it out evenly.
Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts browning too quickly before the center is done, you can lightly tent the loaf with aluminum foil.
Once baked, let the bread cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely (or at least until warm enough to handle!). While it's tempting, slicing into a piping hot loaf can make it gummy.

Notes

Tips for Success:
- Don't Overmix! Mix just until the dry ingredients are incorporated.
- Drain Your Tomatoes: Sun-dried tomatoes packed in oil can add excess moisture if not drained properly.
- Room Temperature Ingredients: Eggs and yogurt mix more evenly when they aren't fridge-cold.
- Check for Doneness: The toothpick test is your best friend. Baking times can vary depending on your oven.

Storage:
Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, keep in the refrigerator for up to a week. To freeze, slice the cooled loaf, wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently warm slices in a toaster oven.

FAQs:
- Can be made into muffins (bake 20-25 mins).
- Good served warm.
- Full-fat Greek yogurt is recommended for best texture.