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Olive and Sundried Tomatoes QuickBread

"Olive and sundried tomatoes quickbread". This is my favourite fancy yet so easy breakfast recipe. Tastes almost like a cross between a savory muffin and a bread, with a little salsa and tabasco, it is delicious!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 1 loaf


  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 cup cheese grated
  • 1/4 cup tomatoes sun dried
  • 3 tbsps olives
  • 3 tbsps olive oil
  • 1 tsp salt
  • 1/2 tsp chilli flakes
  • 3 eggs large
  • 1 tsp garlic dried
  • 1 cup buttermilk
  • 2 tsps baking powder

for the topping

  • 1 2 tbsps egg yolk water +
  • 1/2 tsp flax seeds
  • 1/2 tsp sunflower seeds
  • 1/2 tsp Melon seeds


  • Pre heat the oven to 180C and grease a large loaf pan with olive oil and keep aside
  • Finely chop the flax seeds, sunflower seeds and melon seeds together. Set aside.
  • Mix together both flours, salt, baking powder using a whisk till mix. Add grated cheese, pitted and chopped olives, chopped sundried tomatoes to the flour and mix well.
  • In a seperate bowl, whisk together buttermilk, eggs and olive oil till incorporated. Add dried garlic and thyme and mix again.
  • Mix the dry and wet ingredients together and fold till incorporated.
  • Pour the batter in the prepared pan. Brush the top with egg and water mixture. Sprinkle the chopped mixture on top and bake in the pre heated oven for 45 minutes till the skewer comes clean in the center.
  • Let it cool down a bit and serve with salsa and a cup of earl grey for an awesome breakfast


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