Asiago Cheese & Sun-Dried Tomato Quick Bread

This asiago cheese & sun-dried tomato bread is a savory quick bread made without yeast. You’ll cut cold butter into dry ingredients, which is the same technique utilized in scones, pie crust, and biscuits— this helps promise a deliciously flaky exterior. We usually make it with asiago cheese and fresh basil or parsley, but you can use your favorite cheeses, herbs, and even swap out the sun-dried tomatoes for corn, olives, chopped cooked bacon, and more. See flavor options below.

asiago cheese sun-dried tomato quick bread

Savory Quick Bread Details

  • Flavor: Though the recipe calls for asiago cheese, fresh basil, and sun-dried tomatoes, the flavor can really be whatever you make it. This bread batter is very forgiving and we’ve tried it with plenty of add-ins including bacon, olives, feta cheese, and more. The base flavor is buttery and savory, with a hint of fresh pepper and garlic (feel free to add more!). Creamy nutty asiago cheese fits right in if you want to try that first!
  • Texture: It may be difficult to wrap your head around a savory quick bread, especially when you’re used to banana bread and cranberry bread. But despite its loaf shape, this quick bread isn’t really like either. The bread’s crumb is more similar to cornbread— though there’s no cornmeal in the batter– and its exterior reminds me of biscuits or scones. It’s soft, moist, and slightly dense.
  • Ease: This is a quick and easy recipe, but the butter step could be new to some beginner bakers. A pastry cutter or food processor makes this step quicker and more manageable, but you could certainly use a fork if needed. You’ll appreciate that this recipe delivers big as a bread and that there’s no dough rising or large time commitment required. It’s wonderful as a side dish for most dinners including soup, chili, salad, meatballs, and more. (And if you need a suggestion, we enjoyed it with lemon herb salmon and a side salad!)

Recipe Testing This Savory Quick Bread

When I began working on this recipe, I started by using olive oil as the fat in the batter. The resulting texture was too cake-like– honestly, it was just a confusing piece of bread/cake because the texture screamed “sweet!” but the flavor was savory and salty. It didn’t go over well with many taste testers! I tried melted butter, but the results were mediocre at best– still a lot of that contradicting flavor and texture.

*Cut in Cold Butter: Using the same amount of butter but adding it in a different way was the fix the bread (and all of us!) craved. The texture had an instant improvement. Oh, the magic of butter. Make sure it’s extra cold and work the butter into the dry ingredients until coarse crumbs form:

cold butter cut into dry ingredients with a pastry cutter

After you cut the butter into the dry ingredients, mix in the cheese and add-in (sun-dried tomatoes, if using), then mix in your wet ingredients. The batter is thick, chunky, and sticky. You cannot bake this batter on a baking sheet because it’s quite loose. For other pan options, see the recipe notes below.

savory quick bread batter shown in stages of preparation

asiago cheese and sun-dried tomato quick bread in loaf pan

Flavor Options

Think of this bread as having 3 add-ins including (1) cheese, (2) herbs, and (3) extras like sun-dried tomatoes. You can swap and substitute your favorites as long as you stick with the base recipe including buttermilk, eggs, flour, baking powder & soda, sugar, salt & pepper, and cold butter. Here are some suggestions– there are endless variations!

  1. Herbs: I recommend 1/4 cup of chopped fresh basil and parsley here, but feel free to substitute your favorite herb. If you’re using a fresh herb that isn’t leafy such as rosemary or thyme, reduce the amount down to 1 Tablespoon. If using dried herbs, reduce down to 1 teaspoon.
  2. Shredded Cheese: Asiago cheese is a favorite, but I’ve tested this batter with parmesan cheese, crumbled feta cheese (I reduced down to 1 cup feta, but feel free to use the full amount), sharp cheddar, white cheddar, gouda, and pepper jack. Avoid super soft cheeses. You can leave out the cheese if you’d like, but you’ll lose some flavor. If skipping the cheese, add extras like another few Tablespoons of chopped sun-dried tomatoes or any of the other options described in Extras next.
  3. Extras: I stick with 1/3 cup of chopped sun-dried tomatoes because this amount adds enough flavor without overpowering the bread. If you want to use other extras, you could definitely increase that amount to about 3/4 – 1 cup and use chopped or sliced olives, corn (cooked or canned, and if using frozen, thaw first), finely chopped pepperoni, or chopped cooked bacon. 1 finely diced jalapeño is another great option and would pair wonderfully with cheddar cheese and 1 Tablespoon of fresh oregano as the herb. I haven’t tested this with wetter additions like roasted red peppers, but if you do, use about 1/2 cup chopped and pat it dry with a towel before adding to the batter.

Let me know if there are any other combinations you try!

sun-dried tomato quick bread slices

For a yeasted bread using similar flavors, try this rosemary garlic pull apart bread or this homemade cheese bread. Both have been extremely popular!

Quick Bread Video

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sun-dried tomato quick bread slices

Asiago & Sun-Dried Tomato Quick Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


This asiago cheese & sun-dried tomato bread is a savory quick bread made without yeast. We usually make it as written, but you can use your favorite cheeses, herbs, and even swap out the sun-dried tomatoes for corn, olives, chopped cooked bacon, and more. See flavor options described above.


  • 1 cup (240ml) cold buttermilk*
  • 2 large eggs
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 Tablespoon (12g) granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup (6g) chopped fresh basil or parsley*
  • 5 Tablespoons (72g) unsalted butter, cold and cubed
  • 1 and 1/2 cups (190g) shredded asiago cheese*
  • 1/3 cup (50g) chopped oil-packed sun-dried tomatoes*


  1. Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan with butter or nonstick spray.
  2. Whisk the buttermilk and eggs together until combined.
  3. Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
  4. Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky, and sticky.
  5. Pour/spread batter into prepared pan. Feel free to lightly sprinkle with additional fresh pepper and/or cheese. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Start checking at about 47 minutes. Halfway through bake time, if you notice the top is quickly browning, tent a piece of aluminum foil over the loaf pan to help the bread bake more evenly.
  6. Cool bread in the pan set on a wire rack for at least 10 minutes before slicing and serving or cool completely in the pan.
  7. Cover leftovers tightly and store bread at room temperature for up to 5 days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Baked and cooled bread freezes well up to 3 months. Thaw at room temperature or in the refrigerator.
  2. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (whole milk is best– lower fat or nondairy milks work in a pinch, but the cake won’t taste as moist or rich) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The soured milk will be somewhat curdled and ready to use in your recipe.
  3. Garlic: Feel free to skip the garlic powder and replace with 3 cloves of minced garlic. Add it when you add the garlic powder.
  4. Do not leave out the sugar. You really need it to balance out the robust salty and savory flavors– the flavor is quite flat without it.
  5. Cheese & Herbs: For other flavor options such as a replacement for the asiago cheese or if you want to use dried herbs or other fresh herbs, see details above.
  6. Sun-Dried Tomatoes: Use sun-dried tomatoes that are packed in oil. No need to pat dry, but try to avoid getting a lot of excess oil in the batter. We found dry sun-dried tomatoes dried out the texture of the bread.
  7. Muffins or Other Size Pans: Feel free to bake this batter in a greased or lined muffin pan to yield about 12 muffins. Prepare batter as directed, then use the same baking instructions as banana muffins. (Steps 1 and 3.) You can also bake this batter in a greased 9-inch square baking pan or a seasoned 9-inch or 10-inch cast iron skillet. Bake time at 350°F (177°C) is at least 25 minutes, but use a toothpick to test for doneness.

Keywords: savory quick bread, asiago cheese sun-dried tomato bread


  1. Christina Kurtz says:

    I made this to go with meatballs and ravioli and it went very well. I used mixed herbs and white cheddar cheese, I didn’t do an additional stir-in but I wish I had. Next time I may try it with bacon!

  2. Mari Goerlich says:

    I loved the recipe! It was so good! Honestly, the only thing I would probably do differently is make the bread a lot thinner and smaller of a slice due to it being a little dry, but I do know that that is normal since it is like a biscuit dough.

  3. Annie Barletta says:

    This recipe was delish! I followed the directions to a tee. The smell that perfumed my house was enough in and of itself to make this bread! So easy to come together in a snap! I paired this with homemade ratatouille. A great meal to show off fresh summer herbs and veggies!

  4. I don’t make many savory breads, but this one was delicious. The directions were so easy to follow for a beginner and I can’t wait to make it again!

  5. The only thing I changed was that I used cheddar instead of asiago. This is a very fragrant bread! The flavor is very sophisticated and the bread is best eaten warm.

  6. Delicious. I’m not a huge fan of dried tomatoes, but it didn’t even really matter. It was so good and cheesy and flaky. When I make it again, I might try the suggestion of swapping bacon for tomatoes. Everything’s good with bacon!

  7. Anna Berzkalns says:

    Easy to put together! I haven’t tried it yet but it smelled so cheesy and delicious while baking it will have to be good!

  8. Cally Younger says:

    I finally made this recipe yesterday. It came together quite easily too. I have never made a savory quick bread before but I love the idea! I used a mix of Italian cheese since that’s what I had on hand as well as added an Italian seasoning blend from a local cooking store. Will definitely make this again.

  9. This was a hard one to rate! I loved it, but I was the only one in my family who did. However, it was super easy to make and I think that they would have liked it with different add-ins. I think the recipe is a great jumping-off point, and it’s an easy side to any meal.

  10. Krystal Turner says:

    I made this recipe as part of the baking challenge. It was so easy to put together and baked beautifully. Not to mention, the herbs and cheese made the whole house smell amazing!

  11. I followed the recipe except I added center cut bacon, fennel seed, cheddar jack, Monterey jack, fontina, and parmesan cheese.

    Additionally I cooked the loaf at 425 for the first 3 minutes, as the stone pan takes a while to heat up and thought it would give it a nice little lift

    Used half fresh basil portion and half parsely

    Added 1/4 scoop of sour cream into the wet batter and 2 oz of cream cheese as well
    1 tsp of Worcestershire sauce

    Added 1/4 teaspoon coriander in the dry Batter
    Used butter and bacon grease to coat the pan so the crust would be nice and flavorful, sprinkled smoked paprika and sage on the exterior of the crust.

    1. I so wanted to love this recipe, but the flavor was bland. I followed the recipe exactly and my bread came out just like the photos. Perhaps it was the cheese I used or the herbs but for whatever reasons the flavor was underwhelming. I’ve baked other recipes from this site that came out well. What I did like about this bread was the texture. I will try once more as written but if the same, will try other flavor profiles perhaps with a good sharp cheddar and bacon.

    2. Todd Arndt says:

      Sally, I didn’t receive a link to all the june entries, would you please send it to me?

      1. Trina @ Sally's Baking Addiction says:

        Hi Todd, you can see the June Sally’s Baking Challenge entries here!

  12. This is my first time making a savory quick bread. The recipe was easy (I opted to use food processor became I can never get consistency right by cutting). I used the flavors suggested, and it’s super yummy. My house smells like a pizzeria!

  13. This was so yummy beside dinner tonight! It’s flavorful and tender, and quite addicting. We’re eating the second half of the loaf with eggs for breakfast tomorrow!

  14. Delicious! I made the recipe as written, but as muffins instead of a loaf. My house smelled amazing as they cooked, and they tasted great!

  15. Another slam dunk for Sally!

    I have to say that I’m super impressed with this bread as well as other recipes that my wife has also found on this site.

    We have recommended this site to quite a few of our friends.

    Well done and thanks!

  16. I’ve never made a savory bread before, so this was new to me, but everyone loved it and it was gone quick. I used both parsley and basil (I couldn’t decide between the two so I went with both), sun-dried tomatoes, kalamata olives, freshly minced garlic, and shredded asiago. I found it tasted best dipped in extra virgin olive oil as an appetizer since it felt a bit dry alone (others thought it was perfect by itself so it was really personal preference). I had it warm when the crust was crispy and the inside was soft… absolutely delicious, and I can’t wait to try other herbs and add-ins!

  17. Ian Blumenfeld says:

    I cannot describe how delicious this bread is. I am trying to fit into an old suit for a wedding soon, and I’m pretty sure this bread is a conspiracy to have me eat like 3 loaves per week and go the complete other way.

    The Asiago cheese is perfect with the quick bread crumbly bread. All those savory flavors were just perfect.

    My family has demanded I make this again soon.

  18. First time to make a savory quick bread loaf. This is a great recipe. I saw the recipe and had to try it right then! It was late so I used what I had in the kitchen. I used corn and green chilies to replace the roasted red peppers and what was left of the block of a block of cheddar. Not as much as the recipe called for. Other than those substitutions I kept the recipe the same. It was lovely. I will be making again, and next time I think I might use a little chili powder and cumin, maybe…? Thank you for this recipe!

  19. This bread was interesting to make. I wondered when do I add the yeast? Regardless, it was delicious! We like things spicy so I used Colby Jack cheese and hot pepper. My family agreed it was delicious. They loved the biscuit type texture. It was moist and the flavors were just right. Going to try it with bacon next time! Maybe breakfast bread?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Barb, we’re so glad you and your family enjoyed this bread. It’s a quick bread recipe — so no yeast needed! Let us know if you give a breakfast version a try. Have fun experimenting!

  20. So very delicious! We absolutely love this bread. Thank you for sharing!

  21. A great addition to my sweeter quick bread/muffin repertoire. Living in a house full of serious cornbread lovers, I subbed some of the flour for various grinds of cornmeal. I choose sharp cheddar and added jalapeno to the sundried tomato. I baked in a 12 inch, preheated cast iron skillet for thin, crispy, crunchy bread. The smell had the whole family full of anticipation. Both texture and flavor hit big on all cylinders. Thumbs up all around from a gaggle diehard cornbread aficionados.

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