This is a wonderful savory bread that I found in the Taste of Home website.  This bread is baked in mini loaf pans.  The slices make great appetizers, particularly when warmed with cream cheese.

Ingredients

1/3 cup oil-packed sun-dried tomatoes
2 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 1/4 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon baking soda

1/2 teaspoon coarsely ground pepper
2 large eggs
1 1/4 cups buttermilk
​3 Tablespoons canola oil
1 cup of shredded cheese (provolone, mozzarella or your favorite)
1/4 cup minced fresh parsley

Directions:

     Preheat oven to 350 degrees.  Drain tomatoes, reserving 2 Tablespoons oil.  Chop tomatoes and set aside.
     In a large bowl combine the next seven ingredients.  In a smaller bowl whisk eggs, buttermilk, canola oil and reserved sun-dried tomato oil.  Stir the egg mixture into the dry ingredients until just moistened.  Fold in cheese, parsley, and sun-dried tomatoes.
      Transfer to three greased mini loaf pans (5 3/4x3x2 inch pans).  Bake about 40 minutes or until a toothpick inserted in center comes out clean.  Cool 10 minutes before removing from pans to wire racks.