Introduction

Remember those comforting, home-baked goods that just make you feel good from the inside out? Today, we’re diving into a recipe that’s going to bring all those cozy vibes right into your kitchen: a Sundried Tomato & Feta Savory Loaf! This isn’t just any quick bread; it’s packed with bright, tangy sundried tomatoes and salty, creamy feta cheese, all wrapped up in a tender, flavorful loaf. It’s the kind of recipe that’s so simple, you’ll wonder why you haven’t made it a million times before, and so delicious, everyone will be asking for seconds (and thirds!).

Why You’ll Love This Recipe

Fast: From mixing bowl to oven in under 15 minutes!
Easy: Seriously, if you can stir, you can make this.
Giftable: Wrap it up, add a ribbon, and you’ve got a thoughtful homemade gift.
Crowd-pleasing: From breakfast to brunch to a simple snack, everyone devours this loaf.

Ingredients

Gathering your ingredients is the first step to savory bread heaven! Here’s what you’ll need:

2 cups all-purpose flour (I always keep a gluten-free blend handy for friends with sensitivities!)
1 tablespoon baking powder (This is what gives our loaf its lovely lift)
2 teaspoons dried basil, or 2 tablespoons fresh, thinly sliced (Fresh is always a treat, but dried works beautifully too!)
½ teaspoon kosher salt (For that perfect savory balance)
½ teaspoon black pepper (Just a little kick!)
½ teaspoon dried oregano, or 2 teaspoons fresh, chopped (Adds a wonderful herbaceous note)
½ teaspoon dried rosemary, or 2 teaspoons fresh, chopped (Rosemary and tomatoes are a match made in heaven!)
3 large eggs (The binder that holds all this goodness together)
½ cup extra virgin olive oil (This makes the loaf super moist and adds a lovely richness)
½ cup 2% milk (Whole milk works too, for an even richer crumb!)
5.5 oz crumbled feta cheese (The salty, tangy star of the show!)
9.5 oz jar sun-dried tomatoes packed in extra virgin olive oil, drained (reserve oil), and chopped (These little flavor bombs are what make this loaf so special. Don’t discard that oil – it’s liquid gold for other uses!)

How to Make It

Alright, apron on, let’s get baking! It’s a super straightforward process.

Preheat and Prep: First things first, get your oven preheating to 350°F (175°C). While it’s heating up, grab a 9×5 inch loaf pan and give it a good grease and flour. This ensures your beautiful loaf slides right out!
Dry Ingredients Unite: In a nice big bowl, whisk together your flour, baking powder, basil, salt, pepper, oregano, and rosemary. Give it a good swirl to make sure everything is nicely combined.
Wet Ingredients Meet: In a separate, smaller bowl, whisk together your eggs, that lovely extra virgin olive oil, and your milk until they’re all blended.
Combine Gently: Now, here’s the key: pour the wet ingredients into the dry ingredients. Mix them together with a spatula or a wooden spoon until they’re just combined. Seriously, stop mixing as soon as you don’t see any dry flour. Overmixing can make quick breads tough, and we want tender!
Fold in the Flavor: This is the fun part! Gently fold in your crumbled feta cheese and those delicious chopped sun-dried tomatoes. Get them all nestled into the batter.
Into the Pan: Pour your lovely batter into the prepared loaf pan. Spread it out evenly so it bakes up nice and flat on top.
Bake to Perfection: Pop it into your preheated oven and let it bake for about 45-55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. No gooey batter attached!
Cool Down: Once it’s baked, let the loaf sit in the pan for about 10 minutes. This helps it firm up a bit before you carefully transfer it to a wire rack to cool completely. Patience is a virtue, especially when that amazing smell is filling your kitchen!

Substitutions & Additions

One of the best things about a savory loaf is how adaptable it is! Feel free to play around and make it your own:

Cheese Swap: If feta isn’t your favorite, try crumbled goat cheese, sharp cheddar, or even some grated Parmesan for a different flavor profile.
Herb Variations: Don’t have basil, oregano, or rosemary? Thyme, chives, or even a pinch of dill can be delicious additions.
Add Veggies: Finely diced Kalamata olives, chopped roasted red peppers, or even some sautéed spinach would be fantastic additions.
Spice it Up: A pinch of red pepper flakes will add a subtle warmth if you like a little heat.
Nutty Crunch: A handful of toasted pine nuts or chopped walnuts can add a wonderful texture.

Tips for Success

A few little tricks to ensure your Sundried Tomato & Feta Savory Loaf is an absolute triumph every time:

Don’t Overmix: I can’t stress this enough! A light hand keeps your loaf tender.
Drain Those Tomatoes Well: While the oil is flavorful, too much excess oil in the batter can make the loaf greasy.
Room Temperature Ingredients: For the best texture, ensure your eggs and milk are at room temperature before you start mixing.
Oven Hot? Check Early: Ovens can vary. If yours tends to run hot, start checking for doneness around the 40-minute mark.
Prep Ahead: You can whisk together all the dry ingredients (flour, baking powder, herbs, salt, pepper) a day or two in advance and store them in an airtight container. Then, when you’re ready to bake, just mix the wet ingredients and combine!

How to Store It

Once your loaf has cooled completely, you’ll want to store it properly to keep it delicious:

Room Temperature: Store it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
Refrigerated: For longer storage, you can refrigerate it for up to a week. It might firm up a bit, so a quick warm-up in the toaster or oven is lovely.
Freezing: This loaf freezes beautifully! Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. Thaw overnight at room temperature or gently reheat from frozen.

FAQs

Can I make this gluten-free?

Absolutely! Simply swap out the all-purpose flour for a good quality gluten-free all-purpose baking flour blend. You might need to adjust the liquid slightly depending on the blend you use, but generally, it’s a 1:1 substitution.

Can I use a different type of oil?

While extra virgin olive oil is recommended for its flavor, you can use another neutral oil like vegetable oil or canola oil. However, the olive oil really complements the sundried tomatoes and feta beautifully.

How long does it take to bake?

The baking time is typically between 45 to 55 minutes. The best way to check for doneness is to insert a toothpick into the center – if it comes out clean, your loaf is ready!

Sundried Tomato & Feta Savory Loaf

A delicious and easy savory loaf packed with sundried tomatoes and feta cheese, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Servings 10 slices

Equipment

Loaf pan 9x5 inch
Mixing bowls large and small
Whisk
Spatula
Wooden spoon
Wire rack
toothpick
Oven preheated to 350°F (175°C)

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons dried basil or 2 tablespoons fresh, thinly sliced
0.5 teaspoon kosher salt
0.5 teaspoon black pepper
0.5 teaspoon dried oregano or 2 teaspoons fresh, chopped
0.5 teaspoon dried rosemary or 2 teaspoons fresh, chopped

Wet Ingredients

3 large eggs
0.5 cup extra virgin olive oil
0.5 cup milk 2% or whole milk

Add-ins

5.5 oz crumbled feta cheese
9.5 oz jar sun-dried tomatoes packed in extra virgin olive oil drained and chopped

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together flour, baking powder, basil, salt, pepper, oregano, and rosemary.
In a separate smaller bowl, whisk together eggs, olive oil, and milk.
Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon until just combined. Do not overmix.
Gently fold in the feta cheese and chopped sun-dried tomatoes.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Don't overmix the batter. Drain sun-dried tomatoes well. Can be made gluten-free using a 1:1 gluten-free flour blend.