Sundried tomato loaf

Prep: 15 mins
Cook: 60 mins
Sundried tomato loaf
A quick, gluten-free bread recipe with sundried tomatoes.
 

Vegetable oil for greasing

200g gluten-free white flour

1 tsp salt

3 tsp gluten-free baking powder

284ml whole milk with a squeeze of lemon juice

3 eggs

1 tsp tomato purée

2 tbsp olive oil

50g sundried tomatoes in oil (about 6-8), coarsely chopped

25g parmesan, grated

Preheat the oven to 180°C / 350°F / Gas mark 4.

Grease a 900g loaf tin and set aside.

In a large bowl combine and mix the flour, salt and baking powder.

In a separate bowl, whisk together the milk with lemon juice, eggs, tomato purée and oil.

Add the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.

Pour the loaf mixture into the loaf tin.

Sprinkle the remaining parmesan cheese on top and bake for 50-60 minutes until a skewer inserted into the middle comes out clean.

Turn out onto a wire rack to cool.

Serves
Makes 1 loaf

Preparation Time
15 minutes

Cooking Time
60 minutes

Main ingredients
Dairy, Flour, Eggs, Vegetables

Recipe Type
Bread, Cakes & Baking, Easy Recipes, Healthy

Special Info
Gluten free

Level of Difficulty
Easy

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.