Sun-Dried Tomato Provolone Bread
"This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. —Marie Rizzio, Interlochen, Michigan..."
INGREDIENTS
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1/3 cup oil-packed sun-dried tomatoes
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2-1/4 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons sugar
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1-1/4 teaspoons dried basil
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1 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon coarsely ground pepper
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2 large eggs
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1-1/4 cups buttermilk
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3 tablespoons canola oil
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1 cup shredded provolone cheese
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1/4 cup minced fresh parsley
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