Sort ingredients
bighank63
QR Code
Listen
Pdf
Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.
Whisk the buttermilk and eggs together until combined.
Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky, and sticky.
Pour/spread batter into prepared pan. Feel free to lightly sprinkle with additional fresh pepper and/or cheese. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Start checking at about 47 minutes. Halfway through bake time, if you notice the top is quickly browning, tent a piece of aluminum foil over the loaf pan to help the bread bake more evenly.
Cool bread in the pan set on a wire rack for at least 10 minutes before slicing and serving or cool completely in the pan.
Cover leftovers tightly and store bread at room temperature for up to 5 days or in the refrigerator for up to 1 week.