Keto Savory Tomato-Cheddar Quick Bread
Two loaves of savory quick bread studded with sharp cheddar and diced tomatoes, baked until golden. The tangy tomatoes balance creamy cheese in an easy, no-yeast loaf perfect for casual dinners, potlucks, or alongside soup. Using baking mix speeds prep while eggs and milk create tender crumb. Serve warm with butter or alongside a salad for a satisfying side dish.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Coat two loaf pans with non-stick spray.
- 3
Combine baking mix, cheddar, and salt to taste in a large bowl.
- 4
Create a well in the center of the dry mixture.
- 5
Pour eggs, milk, and tomatoes with juice into the well.
- 6
Stir until dry ingredients are just moistened; do not overmix.
- 7
Divide batter evenly between prepared pans.
- 8
Bake for 45 minutes until a toothpick inserted in the center comes out clean.
- 9
Cool in pans for 5 minutes on a wire rack.
- 10
Turn loaves out of pans.
- 11
Serve warm.
Tips
Do not overmix the batter; stir only until dry ingredients are moistened to keep the crumb tender and prevent tough, dense loaves.
Use a room-temperature eggs and milk for even mixing and consistent texture throughout both loaves.
Good to Know
Cool completely and wrap tightly in plastic wrap or foil. Store at room temperature up to 2 days, or refrigerate up to 5 days.
Prepare batter and divide into pans up to 4 hours ahead; cover with plastic and refrigerate. Bake directly from fridge, adding 5-10 minutes to bake time.
Slice warm and serve with butter, cream cheese, or alongside soup or salad. Toast day-old slices for added texture.
Common Mistakes
Overmix batter to avoid tough, dense loaves with tunneling.
Skip the well-making step to avoid uneven distribution of wet ingredients.
Underbake to avoid gummy centers; verify with toothpick test.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make this in a different pan size?
Yes. A 9x5-inch loaf pan works well. Standard muffin tins bake 18-22 minutes. Adjust bake time based on size; test with toothpick for doneness.
What if I don't have baking mix?
Substitute 2 3/4 cups all-purpose flour plus 4 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Whisk together before mixing with other ingredients.
How long can I keep this and can I freeze it?
Keep wrapped at room temperature 2 days or refrigerated 5 days. Freeze cooled loaves up to 3 months wrapped tightly. Thaw at room temperature overnight.