Thank you to Hunt's tomatoes for sponsoring this recipe.
I was having another one of those "what's for dinner" days. I ran through a bunch of options in my head and either they didn't really appeal to me or they required too many ingredients I didn't currently have in the house. Most of the time, when that happens, I end up with a breakfast for dinner kind of plan.
I usually have cans of diced Hunt's tomatoes in my pantry and they come in handy so often. I like that Hunt's peels their tomatoes with FlashSteam, which uses steam from simple hot water; not * chemicals (just look for the FlashSteam logo on the label). And the tomatoes were the perfect flavor boost for my cheesy bread. Perfect for an easy dinner and, quite frankly, for breakfast and lunch the next day, too. Enjoy!
Cheesy Tomato Quick Bread
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ingredients (8 Servings)
- 1 Egg
- 1 Stick unsalted butter
- 3/4 Cup buttermilk
- 2 Cups all purpose flour
- 2 Teaspoons baking powder
- 3/4 Teaspoon salt
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon black pepper
- 1 Can Hunt's diced tomatoes, drained
- 4 oz. Cheddar cheese, shredded
- 2 Tablespoons chopped parsley
Pre-heat the oven to 350 degrees.
Add the egg and butter to a large bowl and cream together using a stand or hand mixer. Beat in the buttermilk.
In a separate bowl, sift together the flour, baking powder, salt, baking soda and black pepper. Mix the dry ingredients into the wet. Using a spoon, not the mixer, fold in the tomatoes, cheese and parsley.
Butter a a loaf pan and line with parchment paper. Pour the batter into the pan and bake for 45 - 50 minutes or until an inserted toothpick comes out clean.
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* Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.
This recipe was sponsored by Hunt's tomatoes. Thank you for supporting the products I love and use in my kitchen.