Jalapeno and Sun-dried Tomato Loaf

One of my favorite loaf recipes is Zucchini Bread. Although that was a sweet bread and I first had the pleasure of eating it at Starbucks, this one is different. I originally came across this recipe at Lisa’s Kitchen, but decided to swap the olives with Jalapenos, and it turned out just right.

bread1Spelt flour comes from an ancient healthy grain that is similar to wheat. It has a nutty flavor and can be used where regular white or wheat flour is used. It is richer in nutrients, protein and minerals, compared to wheat. I bought a bag of spelt flour a little while back, so this was a perfect recipe to try.


  • 1/3 cup sun-dried tomatoes
  • 1 1/2 cups spelt flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 cup Fontina cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Jalapeno, chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 large eggs
  • 1/2 cup olive oil
  • 1 large clove garlic, minced
  • grated rind from 1 small lemon
  • 1 1/4 cups buttermilk

Preheat oven to 350 degrees.

Soak the sun-dried tomatoes in warm water for 30 minutes. Drain and chop the tomatoes.

In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and black pepper. Stir in the grated cheeses, sun-dried tomatoes, olives, parsley and rosemary.

In a medium bowl, beat the eggs. Whisk in the olive oil, garlic, lemon rind and buttermilk. Make a well in the center of the dry mixture and pour in the wet ingredients. Mix well until just combined.

Transfer the mixture to the prepared 9×5 loaf pan and bake for 50 to 55 minutes until the top is nicely browned.bread2Serve warm with a cuppa tea.