This sundried tomato and feta savory quick bread is as easy to create as it is delicious to devour. Marrying the tart chewiness of sundried tomatoes and the salted creamy flavor of feta cheese, it’s a union that is bound to make your taste buds sing.
Preheat oven to 350°F. Grease a 9×5 inch loaf pan with nonstick spray and set aside.
Whisk the buttermilk and eggs together until combined.
If using a food processor: Pulse the flours, baking powder, baking soda, sugar, salt, pepper, and chopped basil together. Add the cubed butter and pulse several times in the processor. Pour the mixture into a large bowl.
If using a pastry cutter: In a large bowl, whisk the flours, baking powder, baking soda, sugar, salt, pepper, and chopped basil together. Add the cubed butter and cut into the dry ingredients with a pastry cutter until coarse crumbs form.
Stir in one cup of feta cheese and the sun-dried tomatoes until combined.
Add the buttermilk mixture and stir to combine. The batter will be thick, chunky, and sticky.
Pour the batter into the prepared loaf pan. Sprinkle with the remaining ½ cup of feta and sprinkle with additional fresh pepper.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. If you notice that the top of the loaf is browning quickly, tent a piece of aluminum foil over the loaf pan to help the bread bake more evenly.
Cool bread in the pan on a wire rack for at least 10 minutes before slicing and serving.