Sun-dried Tomato Bread

I received this recipe in my weekly Tupperware newsletter.

Sun-dried Tomato Bread
Makes 1 loaf
Serves 12

2½ cups all-purpose flour
2 tsp. baking powder
1½ tsp. kosher salt
1½ tsp. Simple Indulgence Italian Seasoning Blend
½ tsp. baking soda
1¼ cups buttermilk
2 large eggs
1½ tbsp. granulated sugar
2 tbsp. oil from sun-dried tomatoes
1 jar (8.5 oz./241 g) sun-dried tomatoes in oil, drained, oil reserved
2 green onions, chopped in Chop 'N Prep Chef
2 cloves garlic, chopped in Chop 'N Prep Chef
4 sprigs flat leaf parsley, chopped in Chop 'N Prep Chef
½ cup shredded provolone cheese
¼ cup grated parmesan cheese

Preheat oven to 350° F/176° C. Spray 1½-Qt./1.5 L UltraPro Casserole with cooking spray and set aside. In a large bowl, combine flour through baking soda. Set aside. In the base of the Chop 'N Prep Chef with blade attachment, combine buttermilk through oil. Pull cord several times to combine. Pour over flour mixture, whisking to combine. With a Chef Series Chef Knife (8"/20 cm) finely chop sun-dried tomatoes. Fold remaining ingredients into batter with a Saucy Silicone Spatula. Pour into prepared pan and bake for 55-65 minutes.

Quick substitute for buttermilk: Add 1 tbsp. lemon juice or white vinegar to 1¼ cup milk. Let stand for 5 minutes. Then use in recipe.