Tomato Bread III

Tomato Bread III

9

"A spicy, tomato quick bread speckled with black olives. I like to add pepperoni, sausage or bacon to this recipe to make it taste like pizza bread."
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Ingredients

1 h 20 m servings 191 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

Reviews

9
  1. 13 Ratings

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Most helpful positive review

Great recipe! I had my doubts as I was putting it all together, but it came out great. Only change I had made was to use fresh tomotaoes from the garden.

Most helpful critical review

I must have done something wrong. I baked my bread for 1 hour 15 minutes. It was still gooey. It didn't have much flavor either. This may have been my fault though, I forgot to put the garli...

Great recipe! I had my doubts as I was putting it all together, but it came out great. Only change I had made was to use fresh tomotaoes from the garden.

I must have done something wrong. I baked my bread for 1 hour 15 minutes. It was still gooey. It didn't have much flavor either. This may have been my fault though, I forgot to put the garli...

My daughter likes to help in the kitchen,she's five,and this recipe was simple to make and yet very tasty.My wife loved it.We will make this again for sure.Thanks for sharing this recipe.

Very tasty...especially alongside a nice light casserole or stir-fry.

I just made this, its a really good bread. I was looking for something to use up some tomatoes, so I cooked mine down with some jalapeno peppers. It did seem like it needed more flavor. But all ...

I made these tonight as muffins instead of a loaf. The only other changes I made were to include 1 c. whole wheat flour, Italian style stewed tomatoes, a little less oil and no olives. Overall...

I left out the olives and increased the amount of milk since my tomatoes yielded less juice than what was called for. Turned out really good and went well with my Spicy Potato Soup II (also fro...

My husband and I really like this bread. It was a nice change of pace. I followed the directions exactly. Thanks Tanja

i followed the recipie exactly except I used whole wheat flour for half of the flour i also left out the olives. It came out great will defiantly make again