This incredibly easy to make Quick Tomato Bread is ready in under an hour! No yeast, no kneading, no rising required. Just mix, scoop into the baking pan, and bake. Then enjoy with soups, pasta, toasted with cheese,a spread of butter or pesto or just on its own.
Made using basic ingredients, this this quick tomato bread has a soft texture, vibrant color and filled with savory deliciousness.
Tips on Ingredients and substitutes if needed
For the printable recipe card with detailed measurements and instructions, please scroll to the bottom of the page.
Flour: All purpose (plain flour -UK) OR cake flour
Baking powder and Baking soda - we're not using yeast in this recipe, which is what makes bread rise.
- Instead, we're using Baking powder and Baking soda, which are super important ingredients that help this quick bread rise and contributes to the soft texture.
- That's why it's important to use fresh baking powder and baking soda and not expired ones.
- To check for freshness in baking soda and baking powder, you can add about ½ a teaspoon of it to a small bowl of vinegar.
- If the baking soda is fresh, it should produce a lot of bubbles and fizz. If it doesn't, then it may have lost its potency and won't be effective in helping your bread rise.
Crushed garlic: just one clove, crushed should be fine. Or you could use 1 teaspoon of garlic powder instead of fresh garlic.
Scallions: Also referred to as spring onion or green onion. They have a mild deliciously spicy, peppery flavour.
- Don't have scallions? No worries, ½ a teaspoon of onion powder or 1 tablespoon of very finely chopped (or grated) onion will work too.
Dried mixed herbs or Italian dried herbs
Oil- While I used canola oil, you can also use sunflower or olive oil which work well in this recipe.
Milk: Dairy milk or soy as a dairy free substitute
Canned chopped tomatoes (very fine, preferably crushed)- However fresh tomatoes, can also be used if you prefer.
- To crush fresh tomatoes, first remove the core from the top. Then, make a cross on the bottom of the tomato and briefly plunge it into boiling water for 15 seconds.
- Next, transfer the tomato to a bowl of ice water to stop the cooking process and make it easier to handle. This technique enables the skins to slip off effortlessly.
- Then put them in your food processor. Don’t pulverize them completely – you want your mixture to be chunky, not completely saucy.
Tomato concentrate: Tomato concentrate (also referred to as tomato paste) intensifies the tangy flavor in this quick tomato bread, but it is not necessary to include it.
- If you want to leave it out, you can simply omit it from the recipe or substitute it with an equal amount of tomato puree, or even tomato sauce.
- Keep in mind that the bread may have a slightly different taste and texture without the concentrate, but it will still be delicious.
How to make Quick Tomato Bread - no yeast
Visual guide only - full recipe with ingredient amounts and instructions at the end of this post
- Dry ingredients: In a large bowl, whisk together flour, baking powder baking soda (bicarbonate of soda) salt, crushed garlic, chopped scallions and dried mixed herbs.
- Wet ingredients: In a separate small bowl, whisk together the crushed tomatoes, oil, milk, and tomato concentrate (if using)
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients
- Mix: Mix until combined but don't overmix. (Over mixing will produce a dense textured bread)
- Bake: Transfer to a 8x4 inch (20x10 cm) loaf pan lined with parchment (baking paper). Bake for 30 - 35 minutes until a skewer inserted into the middle of the bread comes out clean.
- Cool completely: Remove from the oven and leave to cool for 10 minutes in the pan before turning out onto a cooling rack. Cool completely before slicing.
Enjoy ♡
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Tomato concentrate
Quick Tomato Bread - No Yeast
This incredibly easy to make Quick Tomato Bread is ready in under an hour! No yeast, no kneading, no rising required.
Ingredients
Dry Ingredients
- 3 cups all purpose OR cake flour (can use plain flour - UK)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda (bicarbonate of soda)
- ¼ teaspoon salt
- 1 clove crushed garlic (see note 1)
- 1 finely chopped scallion (spring onion, green onion) (see note 2)
- 1½ teaspoon dried mixed herbs or Italian dried herbs
Wet Ingredients
- ¼ cup oil (use either canola, sunflower or olive oil)
- 2 Tablespoons milk (Dairy milk or soy as a dairy free substitute)
- 14 oz crushed tomatoes (see note 3)
- 1 Tablespoons tomato concentrate (optional) (see note 4)
Instructions
- Preheat the oven to 350°F /180°C ( 160°C fan oven). Line an 8x4 inch (20x10 cm) loaf pan with parchment (baking paper) and set aside.
- Dry ingredients: In a large bowl, whisk together flour, baking powder baking soda (bicarbonate of soda) salt, crushed garlic, chopped scallions and dried mixed herbs.
- Wet ingredients: In a separate small bowl, whisk together the crushed tomatoes, oil, milk, and tomato concentrate (if using)
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients
- Mix: Mix until combined but don't overmix. (Over mixing will produce a dense textured bread). Transfer the mixture to the lined baking pan. Gently smooth and level the top with a spatula.
- Bake: Bake for 30 - 35 minutes until a skewer inserted into the middle of the bread comes out clean.
- Remove from the oven: Remove from the oven and leave to cool for 10 minutes in the pan before turning out onto a cooling rack. Cooling the baked bread on a rack ensures that the air can circulate well and prevents the crust from becoming soggy. It's important to allow bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting. Rolls will take only about 20 minutes to cool.
- Cool completely: Cooling the baked bread on a rack ensures that the air can circulate well and prevents the crust from becoming soggy. It's important to allow the bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting.
Storage
- At room temperature: In an airtight container for up to 2 days
- In the refrigerator: In an airtight container for up to 5 days.
- In the freezer: In an airtight container for up to 2 months. Tip: Slice your bread before you freeze it. Separate the slices with squares of wax wrap or parchment paper to make the frozen slices easier to separate. That way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two.
Notes
- Crushed garlic: just one clove, crushed should be fine. Or you could use 1 teaspoon of garlic powder instead of fresh garlic.
- Scallions: Also referred to as spring onion or green onion. They have a mild deliciously spicy, peppery flavour. Don't have scallions? No worries, ½ a teaspoon of onion powder or 1 tablespoon of very finely chopped (or grated) onion will work too.
-
Canned chopped tomatoes (very fine, preferably crushed)- However fresh tomatoes, can also be used if you prefer.
- To crush fresh tomatoes, first remove the core from the top. Then, make a cross on the bottom of the tomato and briefly plunge it into boiling water for 15 seconds.
- Next, transfer the tomato to a bowl of ice water to stop the cooking process and make it easier to handle. This technique enables the skins to slip off effortlessly.
- Then put them in your food processor. Don’t pulverize them completely – you want your mixture to be chunky, not completely saucy
-
Tomato concentrate: Tomato concentrate (tomato paste) intensifies the tangy flavor in this quick tomato bread, but it is not necessary to include it.
- If you want to leave it out, you can simply omit it from the recipe or substitute it with an equal amount of tomato puree, or even tomato sauce.
- Keep in mind that the bread may have a slightly different taste and texture without the concentrate, but it will still be delicious.
Nutrition
Serving: 1sliceCalories: 201kcalCarbohydrates: 32gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 0.4mgSodium: 182mgPotassium: 162mgFiber: 2gSugar: 2gCalcium: 47mgIron: 2mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below
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Brenda Lippe says
Can you tell me what kind of tomato concentrate you used? I have never heard of it. Is it a paste or a powder?
The Gardening Foodie says
Hi Brenda,
Tomato concentrate, or tomato paste as some people call it, is basically a really thick paste made from cooking down tomatoes for hours. You can find it in most grocery stores either in a can or tube.
It's totally up to you if you want to use it in this recipe, since it's optional. If you can't get your hands on it or just don't have any, feel free to skip it. In case you're interested in getting the same tomato paste I used in this bread, I went ahead and updated the recipe with a link to it.
I hope that was helpful! Feel free to ask me anything else you might be wondering about - I'm happy to help!
Christine Hinchliffe says
Hi Can you use Wholemeal plain Flour UK or half & half in you're Tomatoes Bread Kind regards Christine
The Gardening Foodie says
Hi Christine, sure, Wholemeal plain flour will work perfectly fine in this recipe too 🙂
Happy baking 🙂