Ever have one of those lazy summer afternoons where you just want something warm, savory, and ridiculously easy to make? That’s exactly how my tomato basil quick bread was born—out of sheer craving and a counter full of ripe tomatoes. The scent of fresh basil and juicy tomatoes baking together is pure magic. It’s the kind of recipe that makes people think you spent hours in the kitchen, but honestly? It’s so simple, you’ll have it in the oven before your oven even finishes preheating. Trust me, once you try this loaf—moist, fragrant, and packed with summer flavors—you’ll be making it all season long.
Why You’ll Love This Tomato Basil Quick Bread
This isn’t just bread—it’s a flavor explosion with minimal effort. Here’s why it’s a forever favorite:
- Faster than takeout: Mix, bake, and devour—no yeast, no kneading, just 10 minutes of prep.
- Summer in every bite: Juicy tomatoes and fresh basil make it taste like a sunlit garden.
- Works with anything: Serve it warm with soup, toast it for brunch, or snack on it plain (no judgment).
Bonus? Your kitchen will smell amazing. Consider it aromatherapy with a carb reward.
Ingredients for Tomato Basil Quick Bread
Gather these simple ingredients—I promise, nothing fancy here! The magic is in how they come together:
- 2 cups all-purpose flour: The trusty base that holds everything together.
- 1 tbsp baking powder: Our leavening hero for that perfect rise.
- 1/2 tsp salt & 1/2 tsp black pepper: Just enough to make the flavors pop.
- 1/4 cup olive oil: Adds moisture and a subtle fruitiness.
- 1 large egg: Binds it all with a little richness.
- 3/4 cup milk: Any kind works—I’ve used everything from whole to almond milk.
- 1 cup diced fresh tomatoes: Go for ripe ones—they bleed the best flavor into the bread.
- 1/4 cup chopped fresh basil: Don’t skimp! Those green flecks are flavor gold.
See? Told you it was simple. Now let’s turn this into something magical.
How to Make Tomato Basil Quick Bread
Okay, here’s the fun part—turning those simple ingredients into a loaf that’ll have everyone begging for the recipe. The secret? Don’t overthink it. Quick breads are forgiving, and this one comes together like a dream.
Preparing the Batter
First, grab two bowls—trust me, this keeps things light and fluffy. In one, whisk together the flour, baking powder, salt, and pepper. In the other, beat the egg lightly, then whisk in the olive oil and milk until smooth. Now, pour the wet into the dry and stir just until combined—lumps are fine! Gently fold in those glorious tomatoes and basil. The batter will be thick, almost like muffin mix, with little red and green specks peeking through.
Baking the Tomato Basil Quick Bread
While you mixed the batter, your oven should’ve been preheating to 350°F (175°C). Grease a standard loaf pan—I use butter or olive oil, but nonstick spray works too. Pour in the batter, smooth the top, and pop it in the oven. Set a timer for 45 minutes, but start checking at 40—it’s done when the top is golden and a toothpick comes out clean (a few crumbs are okay, just no wet batter). The smell? Absolute heaven. Let it cool in the pan for 10 minutes before slicing—patience rewards you with perfect slices!
Tips for Perfect Tomato Basil Quick Bread
Want bakery-level results every time? Here are my can’t-skip secrets for the best loaf:
- Tomato trick: Use the juiciest, ripest tomatoes you can find—they’ll melt into the bread like little flavor pockets.
- Mix with care: Stir the batter just until combined. Overmixing = tough bread (and we want tender!).
- Cool it: Let the loaf rest 10 minutes before slicing—it’ll hold together beautifully instead of crumbling.
Oh, and if your tomatoes are extra watery? Give them a quick pat with paper towels first. You’re welcome!
Ingredient Notes and Substitutions
Ran out of fresh basil? No worries—life happens! Here’s how to tweak this recipe without losing that delicious flavor:
- Fresh basil: Swap in 1 tbsp dried basil if needed (though fresh really shines!).
- Milk: Dairy-free? Almond, oat, or coconut milk work perfectly.
- Tomatoes: Cherry tomatoes halved are great—just avoid canned (too watery).
The olive oil’s non-negotiable for me—but in a pinch, melted butter adds a rich twist. Adapt and enjoy!
Serving Suggestions for Tomato Basil Quick Bread
Honestly? I’ve eaten this straight from the pan (no shame!), but if you want to get fancy, here’s how to make it shine:
- Soup’s best friend: Dunk slices in tomato basil soup or a creamy pumpkin bisque—total comfort.
- Cheese board star: Serve warm with goat cheese or fresh mozzarella for an easy appetizer.
- Brunch upgrade: Toast it lightly and top with smashed avocado and a fried egg.
My favorite? A thick slice still warm from the oven, slathered with salted butter. Pure bliss!
Storing and Reheating Tomato Basil Quick Bread
This bread stays delicious for days—if it lasts that long! Store leftovers in an airtight container at room temperature for up to 3 days. For longer keeping, wrap slices tightly in foil and freeze for a month. To reheat, pop frozen slices straight into the toaster (no thawing needed!) or warm whole loaf in a 300°F (150°C) oven for 5-7 minutes. The secret? A quick spritz of water before reheating keeps it moist. Just like fresh—maybe even better!
Tomato Basil Quick Bread Nutritional Information
Nutritional values are estimates and may vary based on ingredients or brands used. Each slice contains approximately 180 calories, 8g fat, 24g carbs, and 4g protein. Enjoy every guilt-free bite!
FAQs About Tomato Basil Quick Bread
Can I use canned tomatoes instead of fresh?
Oh, please don’t! Canned tomatoes are way too watery and will make your bread soggy. Stick with fresh, ripe tomatoes—they give the perfect moisture and burst of flavor. If you’re desperate, sun-dried tomatoes (packed in oil, drained) work in a pinch, but chop them finely!
How long does this bread stay fresh?
It’s best eaten within 3 days (stored in an airtight container at room temp), but let’s be real—mine never lasts that long! For longer storage, freeze slices wrapped in foil. They toast up beautifully straight from the freezer.
Can I add cheese to this recipe?
Absolutely! Toss in 1/2 cup grated Parmesan or sharp cheddar when you fold in the tomatoes. Just reduce the salt slightly since cheese adds its own saltiness. The result? A gooey, savory upgrade that’s dangerously addictive.
For more delicious recipes, check out our Pinterest page!
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10-Minute Tomato Basil Quick Bread – Flavor Explosion!
- Total Time: 60 mins
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
A simple and flavorful quick bread packed with fresh tomatoes and basil.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1 large egg
- 3/4 cup milk
- 1 cup diced fresh tomatoes
- 1/4 cup chopped fresh basil
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk flour, baking powder, salt, and pepper.
- In another bowl, mix olive oil, egg, and milk.
- Combine wet and dry ingredients. Fold in tomatoes and basil.
- Pour batter into the loaf pan. Bake for 45-50 minutes.
- Let it cool before slicing. Serve warm.
Notes
- Use ripe tomatoes for the best flavor.
- Replace fresh basil with 1 tbsp dried basil if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
