Delight your taste buds with this scrumptious Tomato Bread, a perfect blend of flavors and textures that will have you reaching for seconds. This bread boasts a moist and fluffy texture that's simply irresistible. Adorned with juicy cherry tomatoes nestled within the batter and garnished with crunchy pumpkin seeds, each slice is a work of art.
Savory quick bread
This tomato bread recipe is very easy to make and is also very yummy. But you should know to expect that from my blog by now! In less than an hour, you can have this lovely loaf for dinner. Now doesn't that just sound like music to your ears?
This bread is very rich in flavor and you do not need more than a bit of butter on top of a slice to really enjoy its flavor. It can be served with a bowl of soup or as a starter. I have it for breakfast as well and it is a great way to start the day!
I opted for fresh cherry tomatoes in this bread, as their small size allows them to be effortlessly tucked into the batter without the need for cutting. Using sliced tomatoes might result in excess moisture, making the bread soggy due to their high liquid content.
Buttermilk Quick Bread
The magic of this recipe lies in the use of tangy buttermilk, which not only imparts a rich flavor but also acts as a natural leavening agent, creating a light and tender texture. With the absence of yeast, there's no need for lengthy proofing times, making this bread an ideal choice for a quick and satisfying baking session. Just mix the ingredients, tuck in some cherry tomatoes for a burst of juicy goodness, sprinkle pumpkin seeds on top for added crunch, and pop it into the oven. In no time, your kitchen will be filled with the comforting aroma of freshly baked goodness. Slice a piece while it's still warm and enjoy the delectable taste of this no-fuss, no-yeast Buttermilk Quick Bread.
Valuable tips to keep in mind
Use fresh and high-quality ingredients to ensure the best flavor and texture. Ripe cherry tomatoes will provide the perfect juiciness and sweetness to the bread.
When measuring flour, spoon it into the measuring cup and level it off with a flat edge. Avoid scooping the flour directly from the bag, as it can lead to excess flour and a dense loaf.
If you don't have buttermilk, you can make a DIY version by adding 1 tablespoon of vinegar or lemon juice to 1½ cups of milk. Let it sit for 5-10 minutes until it curdles before using.
Mix the ingredients gently until just combined. Overmixing can lead to a tough and dense bread.
Ensure the loaf pan is thoroughly greased or lined with parchment paper to prevent the bread from sticking.
When placing the cherry tomatoes in the batter, press them slightly down to avoid them burning on the top during baking.
Feel free to experiment with various seeds for garnish, such as sesame seeds, poppy seeds or sunflower seeds, for added texture and flavor.
Use a toothpick or skewer to check the bread's doneness. Insert it into the center of the loaf; if it comes out clean or with a few dry crumbs, the bread is ready.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart while still warm.
Store any leftover Tomato Bread in an airtight container at room temperature for up to 2 days, or freeze slices for longer storage.
Yes, you can use canned tomatoes as a substitute for fresh cherry tomatoes. However, make sure to drain them well to remove excess liquid, or pat them dry with a paper towel before adding them to the batter. The texture and flavor may vary slightly, but it will still be delicious.
To make this recipe gluten-free, you can use a gluten-free all-purpose flour blend instead of regular flour. Additionally, ensure that the baking powder and baking soda you use are certified gluten-free.
Absolutely! Tomato Bread is versatile, and you can add various ingredients to customize it to your taste. Chopped herbs like basil or oregano, grated cheese, minced garlic, or even caramelized onions are excellent options to enhance the flavor.
Yes, you can make this recipe vegan-friendly by making a few substitutions. Use a plant-based milk (such as almond, soy, or oat milk) combined with 1 tablespoon of vinegar or lemon juice as a replacement for buttermilk. Instead of an egg, you can use a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water, let it sit for a few minutes until it thickens). Instead of butter use a vegan butter, margarine or coconut oil.
Yes, Tomato Bread freezes well. Once it has completely cooled, wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe container or a resealable plastic bag. It can be stored in the freezer for up to 2-3 months. To enjoy, thaw it at room temperature or reheat slices in a toaster or oven.
Yes, sun-dried tomatoes can be used as an alternative to fresh cherry tomatoes. They will add an intense and slightly sweet flavor to the bread. If using sun-dried tomatoes packed in oil, make sure to drain and pat them dry before incorporating them into the batter.
To store leftover Tomato Bread, place it in an airtight container or wrap it tightly in plastic wrap. Keep it at room temperature for up to 2 days. For longer storage, refrigerate it, but note that the texture may become slightly denser when chilled.
Yes, Tomato Bread pairs wonderfully with various spreads and dips. Cream cheese, tomato-based dips, olive tapenade, or baba ganoush are great choices that complement the flavors of the bread.
Other bread recipes to try:
For more recipes with tomatoes check out my tomato recipe index.
Bake this tomato bread today!
Whether served as a delightful accompaniment to meals or relished on its own, this Tomato Bread promises to be a mouthwatering treat for all occasions. For a delightful variation, swap fresh cherry tomatoes for sun-dried ones, and savor a unique burst of flavors in every bite. So, preheat your oven, gather the ingredients, and get ready to indulge in a slice of pure culinary bliss.
- 3½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1½ cups buttermilk
- ¼ cup (50 grams) melted butter
- 1 egg
- 1 cup cherry tomatoes
- Pumpkin seeds for garnish
- Set the oven to 220°C / 440°F fan.
- In a bowl, mix all of the ingredients but the cherry tomatoes to a unify batter.
- Grease a loaf pan.
- Pour the batter inside the greased pan.
- Tuck the tomatoes in the batter and sprinkle pumpkin seeds on top.
- Bake for 40-45 minutes.
- Have a slice and enjoy!