Ingredients
1/3 cup oil-packed sun-dried tomatoes2-1/4 cups all-purpose flour2 teaspoons baking powder2 teaspoons sugar1-1/4 teaspoons dried basil1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon coarsely ground pepper2 large eggs1-1/4 cups buttermilk3 tablespoons canola oil1 cup shredded provolone cheese1/4 cup minced fresh parsley
Preparation
Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside.
In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes.
Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
