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4.5 from 2 votes

Cheesy Pizza Quick Bread

Author: Kristin


  • 3 cups all-purpose flour
  • 3 teaspoons granulated sugar
  • 1 1/2 tablepoons baking powder
  • 1 teaspoon salt
  • 1/2 cup shredded Parmesan Cheese
  • 1 cup fresh grated Mozzarella cheese
  • 1/2 cup fresh grated sharp Cheddar Cheese
  • 1 1/2 cup buttermilk
  • 2 large eggs
  • 16 tablespoons butter melted, olive oil, or vegetable oil
  • 8- ounces sun dried tomatoes drained and chopped
  • 2 clove garlic minced
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil


  • Preheat the oven to 350 degrees F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
  • Whisk together the flour, sugar, baking powder, baking soda and salt in a medium mixing bowl.
  • In another bowl, combine the cheeses. Reserve about 1/3 cup of this mixture for topping and pour the rest into the flour mixture. Gently stir to coat.
  • In a separate bowl, whisk together the butter or oil, buttermilk, egg, herbs and garlic.
  • Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a wet batter is formed, then gently fold in the sun dried tomatoes. Be careful not to over-mix.
  • Pour the batter into the prepared pan, spreading to the edges. Sprinkle remaining 1/4 cup of Mozzarella cheese on top of the batter, if desired.
  • Bake in the preheated 350 degree oven for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean.
  • Cool in the pan for 15 minutes before removing, slicing and serving.
  • Wrap cooled loaves tightly in plastic wrap and store at room temperature. For freezer storage, wrap in plastic and aluminum foil and frozen for up to three months.