Skip to Content

Savory Basil and Tomato Bread Recipe – How to Make it in 8 Simple Steps

Baking a loaf of homemade bread for your family does not have to be an all day affair. When you learn to bake quick breads with baking powder and baking soda, your family can have fresh bread frequently. Our recipe for Savory Basil and Tomato Bread will get you started.

These are pieces of toasted baguette slices topped with tomato and basil.

Perhaps you are looking for a great bread recipe to accompany your spaghetti or lasagna, but you are uncertain about using a yeast bread recipe. After all, yeast bread needs time and attention as they go through the rising process. If you have too much to do to make homemade yeast bread, our recipe for Savory Basil and Tomato Bread might be exactly what you need to have a fresh, warm, home-baked loaf of bread on the table for your family at dinner tonight.

Savory Basil and Tomato Bread Recipe

April Freeman
This recipe is considered a quick bread. Rather than waiting for the yeast to force a loaf of bread to rise, quick bread use baking powder and sometimes baking soda to provide a quick burst of leavening in the bread recipe.
Prep Time 15 mins
Baking Time 45 mins
Total Time 1 hr
Cuisine Italian
Servings 10 Slices


  • 8×4 Inch Bread Pan
  • Large Mixing Bowl
  • Small bowl
  • Wooden Spoon
  • Spatula
  • Wire Rack


  • Turn your oven to 350 degrees to preheat. Spray an 8 by 4-inch bread pan with cooking spray.
  • In a large mixing bowl, stir together the flour, baking powder, baking soda, and salt.
  • Add the basil and the mozzarella, along with the sun-dried tomatoes. Stir all of these ingredients into the dry mixture.
    The dry ingredients are mixed with the basil, sun-dried tomatoes and cheese.
  • In a separate, smaller bowl, crack the eggs and beat them lightly. Add the oil and the buttermilk, blending them well.
  • Add the wet mixture to the dry ingredients, and stir with a wooden spoon, just until combined. The mixture will be sticky and rather wet.
  • Scrape the dough into the bread pan, spreading it into an even layer. Put the pan into the oven and bake for 40 to 45 minutes. The top of the loaf should be brown and a toothpick inserted into the center of the loaf should come out clean. 
  • Let the bread cool in the pan for 15 to 20 minutes. 
  • Use a spatula to loosen the loaf of bread from the pan and turn it out onto a wire rack to cool for another half hour before slicing and serving. Wrap any leftover bread in aluminum foil and store it in the refrigerator for up to a week. 
    The loaf of tomato and basil bread is sliced on a chopping board.


For centuries, bread-making was an all-day affair. Those who cooked for the family, usually the women, mixed up the bread dough early in the morning. They likely captured wild yeasts and used them to create a starter. The yeasts were slow-working, so to make a good loaf for the family, the cook had to begin early in the day.
Throughout the day, the cook had to watch the dough, punching it down periodically, and finally baking it in the oven. No wonder that in medieval times, the wealthy either bought bread from a bakery or hired their own bakers for their households. This may be one big reason that so many primitive cultures tended to bake flatbreads, rather than full-sized loaves.
It wasn’t until 1846 that the invention of baking soda changed the world of baking. When bakers had baking soda, they could have light bread in just a few minutes. However, it wasn’t quite enough.
Baking soda needs an acid in the bread dough with which it can react to release bubbles. Generally, bakers used sour milk or buttermilk. Yet, because these items were made from home creameries, the sourness, or the acid level, varied widely. Bakers were unsure of exactly how much baking soda to use when the acid level of the dairy products was unreliable. 
In 1856, chemists in the United States created baking powder, a substance that included an acid along with baking soda. This allowed bakers to precisely measure the amount of leavener needed and create recipes that could be replicated again and again. At this time, making quick bread really came into vogue. While bakers still used yeast and sourdough to make bread, when there was a time crunch, bakers had the option of making a loaf of quick bread or some biscuits.
Modern-day cooks can appreciate this technological development as well. Everyone loves homemade goods, but it isn’t always feasible to have a loaf of homemade bread on the table. For this reason, manufacturers have offered refrigerated and frozen bread doughs in the grocery store.
However, you don’t have to rely on these items with their questionable ingredients list if you are a cook in a hurry. You can use recipes like our recipe for Savory Basil and Tomato Bread every week if you like. We are sure that your family will love it! 
We flavored our recipe with fresh basil, but if you don’t have any handy, have no fear. You can use dried basil instead. Generally, when substituting fresh herbs for dried, remember that one tablespoon of fresh herbs is equivalent to one teaspoon of dried herbs. Therefore, for this recipe, you will need two teaspoons of dried basil instead of the two tablespoons of fresh basil.
Keyword Recipe, Savory Basil and Tomato Bread, Side Dish

Meals: All Recipes | Breakfast | Dinner (Mains) | Dessert | Side Dishes | Soups | Appetizers | Salads | Snacks | Beverages

Dishes: PastaChickenCasseroles | Rice | Potato | Pies | CookiesBread | Cakes | Pancakes | Cheesecakes | Scones | Muffins