Fresh tomatoes and herbs create a moist quick bread with an essence-of-summer flavor.
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup quick-cooking oats
6 tablespoons freshly grated Parmesan cheese
2 large eggs
1 cup milk
1/4 cup butter, melted
3 tomatoes, peeled, seeded, and chopped (about 1/2 pound)
1 tablespoon fresh basil
1 tablespoon fresh oregano
Preheat the oven to 375 degrees. Generously grease a 9x5-inch loaf pan. Combine the flour, baking powder, salt, sugar, oats, and 4 tablespoons of the cheese in a large mixing bowl. Whisk to blend thoroughly.
In a separate bowl, beat together the eggs, milk, and melted butter. Stir in the tomatoes, basil, and oregano. Combine with the dry ingredients. Pour into the prepared pan. Sprinkle the surface with the remaining 2 tablespoons Parmesan cheese. Bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clearn. Cool on a rack for 10 minutes, then turn out. Serve while warm in thick slices, cut into quarters.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.