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Add the olive oil, egg, and milk to the dry ingredients, stirring until just combined. Don't overmix; a few lumps are fine.
Gently fold in the sundried tomatoes.
Pour the thick batter into the prepared loaf pan. If using your fingers to flatten it out, they might get a little sticky.
Drizzle the melted butter evenly over the top of the bread.
Bake for 30 minutes if using mini loaf pans, or 40-50 minutes for a large loaf pan. The bread is ready when it's golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 5 minutes before carefully transferring it to a wire rack to finish cooling. Give it at least 30 minutes to cool completely before slicing — it's worth the wait for cleaner cuts.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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