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

Description

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.


Ingredients

  • 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*

Instructions

  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.

Notes

  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

How to Join the June Sally's Baking Challenge

Make the savory quick bread. Feel free to make it as directed or use different herbs/cheese/add-ins. Have fun with the flavors! You can also bake it as muffins or in another pan listed in the recipe notes. If you aren’t into this recipe, here is the alternate baking challenge recipe:

  1. any previous challenge recipe you haven’t made yet OR
  2. Strawberry Vanilla Crisp. This recipe utilizes a similar process of cutting cold butter into a flour mixture. It’s a wonderful dessert as we welcome summer.

After you make the savory quick bread or the alternate recipe, email us your recipe photo. For a bonus entry, leave a review on the recipe below.

By emailing your recipe photo to us, you are automatically entered in the baking challenge. 1 winner receives a $250 Amazon Gift Card. The challenge is open to the whole world. Challenge ends on June 30th at 5pm eastern. The winner will be selected at random, emailed their prize, and posted in the July Baking Challenge blog post on July 1st 2021.

Visit the Sally’s Baking Challenge FAQ page if you have any questions about Sally’s Baking Challenge. Sign up for Sally’s Baking Challenge emails so you’re alerted as soon as new challenge post is published!

152 Comments

  1. This was sooo delicious!!!! I made it using your original recipe and it was amazing!!!!
    The sundried tomatoes were the perfect “pièce de résistance” to finish it!!! would definitley make again!!!!!!! 🙂

  2. Followed the recipe exactly, was delicious! Bread was so soft! Crust, perfectly crunchy!

  3. I’ve just tried this recipe and love it!! I made 1.5x of the recipe to produce 1 loaf and 6 muffins (so that I can share the muffins with friends I’ll be meeting tomorrow easily; the loaf is for my family to devour).

    I made it with the same amount of shredded Gruyere in weight in place of asiago cheese, and it turned out wonderfully, cheesy but not overly salty. I also used sundried tomatoes, minced garlic, dried oregano, parsley and a pinch of rosemary and thyme (fresh herbs are hard to come by where I am). Followed the rest of the measurements exactly, including the sugar. Don’t skip the sugar as otherwise the cake will just taste salty without balance as the recipe states! I think this recipe would probably go well with most mild cheeses, so I’m looking forward to trying it with a different cheese (maybe even a mixture) in the future!

  4. Sachitha Elavarasan says:

    Absolutely love this recipe. A couple minutes into baking, the whole house was filled with the smell of basil and bacon! Yes, I added bacon and used cheddar instead of Asiago (not easily available where I live).
    Otherwise, followed the recipe to the T and super happy with the outcome! 🙂

  5. Another amazing recipe!!!! Very easy to follow. I had all of the ingredients already, so I followed the recipe exactly. Mine was done in exactly 47 minutes. The flavor and texture is unbelievable.

  6. Yummy and perfect. I always make the challenge recipe as is the first time I make it but I can see so many ways to change it up just a little. Love this recipe and the way you desribe it.

    Thank you!
    Cheryl

  7. I made the bread to enter into the monthly contest but wanted to post a comment here too. I did make a couple of changes. I didn’t want to buy fresh basil so I used 2 tsp of dried. It worked well. I bought asiago cheese but discovered it wasn’t quite enough. I had some left over shredded cheddar cheese that I had used in another recipe so I just dumped it in. The bread was easy to make and tasted great. I will make it again but might make a few changes in the cheese and use something else besides the sun dried tomatoes.

  8. This bread was SO easy to make, and tastes absolutely delicious! The shape doesn’t hold very well when sliced warm out of the oven, but the next day it did and was very moist. Great recipe!

  9. Wow! So much flavor, and super easy to make. Even my picky kids ate this bread and asked for seconds! Definitely will make this bread again.

  10. This is a great quick bread recipe that can be adapted for lots of different flavor combinations.

  11. I made this recipe as written and it was amazing!! The house smelled so good as it was baking, I couldn’t wait to cut into this!

  12. Tara McPherson says:

    “It was fantastic!” Says the man with the fine pallet. Definitely a keeper! To make it even better, I’d recommend fresh garlic. Fabulous!

  13. This recipe was delicious! I followed the suggestions with Asiago, sundried tomatoes and basil. I thought for sure the bread would be too salty, but it was perfect. It was suprisingly moist– not like a biscuit like I thought it would be. The tomatoes added the perfect touch of tang. I’d like to try it again in muffin form with bacon and chives.

  14. Very delicious and super easy to make!! This pairs nicely with a hearty salad or pasta!

  15. I made this bread . I used
    Half apf n half whole wheat flour and used cheddar cheese instead of Asiago.
    The bread came out very tasty

  16. Such a good recipe! Very easy to make and super tasty. I used goat cheese, rosemary and sun-dried tomatoes. I’ll for sure make it again with different flavors!

  17. Sandra White says:

    I love how fast this this savory quick bread came together using my food processor. I used oil based sun-dried tomatoes with herbs. I never tried Asiago cheese before but I like its tangy flavor. The bread is delicious and one I will make again and again.

  18. I made this today as written and it ‘s delicious! Thank you for a great recipe, Sally!

  19. lisa hernandez says:

    This sounds great. Can any of the flour be substituted with whole wheat, almond, oat or any other flour? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Lisa, we suggest sticking with all purpose here for best results, but let us know what you try!

  20. I found this recipe easy, quick, and flavorful. The flavor says sassy Foccacia but the texture says fluffy homemade bread. An interesting idea!

  21. Where have you been all my life? This was absolutely incredible. Will definitely be making this again.

  22. It was super easy to make and very tasty. Came out moister than I expected. I want to try it with bacon next! Not bad for my first bread.

  23. Absolutely delicious! And so easy to make. We made with parsley, Asiago and sun-dried tomatoes. My tip is def save some and put on the top- we liked the crunch that gave.

  24. Laura Rallios says:

    This bread was so quick and easy. I made it exactly as written. I’ve never had asiago cheese before so this was a first for me. I guess I don’t like it…. but, I liked everything else about it. The texture of this bread was wonderful, so I’ll try it again with parmesan or even pepper jack cheese.

  25. This bread has crazy amazing flavor and texture! Was a huge hit. Simple to make, even easier to eat! Will be one of my go to recipes.

  26. I served this with homemade tomato soup—the perfect pairing! I love that this recipe can be catered to specific tastes or meals. I enjoyed trying some new ingredients, but will definitely make this again with some familiar family favorites… cheddar, bacon, chives. Yum!

  27. This recipe is a winner!! The bread is so soft, but still holds up really well with the fillings in it. I used a tsp of dried Italian seasoning in place of fresh herbs (along with asiago and sun dried tomatoes) and it was fabulous. Next time I want to try adding olives! Great recipe, and so easy to make.

  28. This was delicious! Nice and fluffy. I will definitely make again, but might try baking in a muffin pan since I loved the crispy edges.

  29. This turned out so yummy! I used dried Italian seasoning instead of the fresh herbs but it turned out delicious regardless. Otherwise I followed the recipe exactly. Looking forward to trying it again with olives and jalapeños!

  30. Terry Parsons says:

    We made this exactly as directed and it was delicious – so much cheese in a beautiful bread.

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