Why You’ll Love 10-Minute Tomato Basil Quick Bread – Flavor Explosion!

I like this recipe because it comes together fast while still tasting bakery-worthy. I enjoy how the fresh tomatoes keep the crumb moist and how the basil adds a bright, herby punch. I also appreciate that it works beautifully as a side, snack, or light meal without needing any fancy equipment.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1 large egg
3/4 cup milk
1 cup diced fresh tomatoes
1/4 cup chopped fresh basil

Directions

I start by preheating my oven to 350°F (175°C) and greasing a loaf pan.
I whisk the flour, baking powder, salt, and black pepper together in a large bowl.
In a separate bowl, I mix the olive oil, egg, and milk until smooth.
I combine the wet and dry ingredients gently, then fold in the diced tomatoes and chopped basil.
I pour the batter into the prepared loaf pan and bake it for 45 to 50 minutes.
I let the bread cool slightly before slicing and serving it warm.

Servings and Timing

I get 1 loaf that yields about 8 slices.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes

Variations

I sometimes add shredded mozzarella or parmesan for a cheesy version.
I like mixing in minced garlic or onion for extra savory depth.
I occasionally replace the fresh basil with 1 tablespoon of dried basil when fresh isn’t available.
I also enjoy adding chopped olives or sun-dried tomatoes for a Mediterranean twist.

Storage/Reheating

I store leftover bread in an airtight container at room temperature for up to 3 days.
I reheat slices briefly in the microwave or warm them in the oven to refresh the texture.
I also like to toast slices lightly for a crisp edge.

FAQs

Can I use canned tomatoes instead of fresh?

I prefer fresh tomatoes, but I drain canned diced tomatoes very well if I use them.

Can I make this bread dairy-free?

I substitute the milk with unsweetened plant-based milk and it works well for me.

Why is my bread too moist?

I find that overly juicy tomatoes can add excess moisture, so I sometimes remove seeds before dicing.

Can I freeze this quick bread?

I freeze individual slices tightly wrapped, and they keep well for up to two months.

What type of loaf pan works best?

I use a standard 9×5-inch loaf pan for consistent baking.

Can I reduce the oil?

I’ve tried slightly reducing it, but I like the moisture and flavor the full amount provides.

How do I know when the bread is done?

I insert a toothpick into the center and look for it to come out mostly clean.

Can I add whole wheat flour?

I replace up to half of the all-purpose flour with whole wheat flour when I want a heartier loaf.

Does this bread taste good cold?

I enjoy it both warm and at room temperature, especially with butter or olive oil.

Can I turn this into muffins?

I divide the batter into a muffin tin and bake for about 18–22 minutes.

Conclusion

I keep coming back to this tomato basil quick bread because it’s easy, flavorful, and incredibly versatile. I love how it fills my kitchen with a comforting aroma and delivers a soft, savory bite every time. This is the kind of recipe I rely on when I want homemade bread without the hassle.