Sun Dried Tomato Provolone Bread

• sun-dried tomato packed in oil↗1⁄3 cup
• all-purpose flour↗2 1⁄4 cups
• baking powder↗2 teaspoons
• sugar↗2 teaspoons
• dried basil↗1 1⁄4 teaspoons
• salt↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• fresh coarse ground black pepper↗1⁄2 teaspoon
• eggs↗2
• buttermilk↗1 1⁄4 cups
• canola oil↗3 tablespoons
• shredded provolone cheese↗1 cup
• minced fresh parsley1⁄4 cup

Step-by-step instructions

1. 1

   Drain tomatoes, reserving 2 T oil.

2. 2

   Chop tomatoes and set aside.

3. 3

   In a large bowl, combine the flour baking powder, sugar, basil, salt, baking soda and pepper.

4. 4

   In a small bowl, whisk the eggs, buttermilk, oil and reserved sun dried tomato oil.

5. 5

   Stir in dry ingredients just until moistened.

6. 6

   Fold in cheese, parsley and sun dried tomatoes.

7. 7

   Transfer to three greased 5 3/4 x 3 x 2 inch loaf pans.

8. 8

   Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.

9. 9

   Cool for 10 minutes before removing from pans to wire racks.