Pre-heat oven to 340°, (170° celsius) grease & flour a 9 inch (22cm) loaf pan or line with parchment paper.
Paper towel dry the sun-dried tomatoes before chopping if they are under oil.
In a small bowl mix together chopped olives and chopped tomatoes, set aside.
In a medium bowl whisk together flour, baking soda, baking powder, oregano, basil, salt and Parmesan cheese.
In a medium bowl beat together the eggs, yogurt, milk and olive oil on medium speed until smooth.
Beat (with the flat beater or wooden spoon) the flour mixture into the egg mixture a little at a time to prevent lumps, mix just until combined. Fold in the olive/tomato mixture and gently combine.
Spoon into prepared loaf pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool, slice and enjoy!
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Notes
Notes from a reader on using whole wheat flour.Rule of thumb, for each cup of white flour, use only 3/4 cup wheat flour. Also, sift it a few times as it’s denser. I also added an extra egg and 3 tablespoons of orange juice cause who really likes wheat bread? Baked in a glass pan for 40 minutes. perfect. Thanks Doug