Sun-Dried Tomato Bread
Kitchen Tested 
- Yield 10 servings
This quick bread is studded with sun-dried tomatoes.
Ingredients
- 1/2 cup sun-dried tomatoes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dired rosemary
- 2 tablespoons chopped parsley
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3/4 cup skim milk
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375F.
- Pour boiling water over tomatoes and let sit for 10 minutes. Drain water and cut into pieces; set aside.
- In a large bowl, combine flour, baking powder, baking soda, sugar, garlic, rosemary, parsley and cheese. Whisk together egg, milk and oil and stir in flour mixture until just combined. Fold in tomatoes.
- Transfer batter into a 7x5x3-inch loaf pan coated with nonstick cooking spray. Bake for 35 to 40 minutes.
