This savory vegan tomato-pesto loaf blends soft, fluffy dough with the bold flavors of Italy. Juicy tomatoes and herbaceous green pesto are swirled into every bite, creating a beautiful, braided showstopper you’ll want to bake again and again.

Close-up of sliced savory vegan tomato-pesto loaf with braided layers and golden crust

Technically a babka, this version skips the sweetness and celebrates Mediterranean flavors instead. It’s easy to prepare, deeply flavorful, and perfect as a side, snack, or centerpiece at brunch.

But before we dive in—let’s uncover the story behind babka.

🌿 What Is Babka (and Why This One’s Different)

Babka means “grandmother” in Polish. It’s a sweet, braided bread with Jewish roots, traditionally filled with cinnamon or chocolate. Over time, babka has evolved into many versions—including savory ones.

This tomato-pesto twist keeps the braided form but adds Italian-inspired flavors. Expect a crisp golden crust, soft interior, and an irresistible swirl of pesto and juicy tomatoes.

💖 Why You’ll Love This Italian Tomato-Pesto Loaf

⏳ Prep Ahead Friendly: Keeps well and tastes amazing the next dayo. Think of it as a celebration of flavors and textures: slightly crispy outside, incredibly soft inside, and bursting with bold herby flavor.

🥖 Savory Babka-Style Bread: Unique, beautiful, and delicious

🌿 Bold Pesto Flavor: Fragrant and herby

🍅 Juicy Tomato Bits: Bursting with Mediterranean charm

🥗 Versatile: Serve as a brunch star, side dish, or snack

Print Recipe

Italian Tomato-Pesto Loaf (Savory Vegan Babka Style)

This savory vegan tomato-pesto loaf is a Mediterranean twist on classic babka. Fluffy, herby, and baked to golden perfection!

Prep Time30

Cook Time30

Resting Time2

Total Time3

Course: Breakfast, Main Course

Cuisine: Mediterranean / Jewish Fusion

Keyword: dairy-free loaf, Mediterranean baking, savory babka, tomato pesto bread, vegan babka, vegan brunch recipes

Servings: 8 portions

Calories: 280kcal

Cost: €0.65

Ingredients

For the Yeast Activation:

2/3 cup 160ml warm water (or plant milk)
1 tbsp sugar
1 tbsp flour
1 package dry yeast 7g

For the Dough:

2½ cups 300g all-purpose flour
1 tsp salt
5 tbsp vegan butter or margarine/coconut butter

For the Filling:

4 tbsp vegan pesto
1 medium tomato finely chopped

Instructions

Step 1: Activate the Yeast

In a bowl, combine warm water with sugar, flour, and yeast. Mix and let sit for 10 minutes until frothy.

Step 2: Prepare the Dough

In a large bowl, mix flour and salt. Add vegan butter and yeast mixture. Knead until you form a soft, non-sticky dough. Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.

Step 3: Roll and Fill

Divide the dough in half. On a floured surface, roll each half into a rectangle about 1-2 cm thick. Spread 2 tbsp of pesto and sprinkle half the tomato evenly.

Step 4: Shape the Loaves

Roll each dough tightly into a log. Slice each log lengthwise and twist both strands together into a braid. Place in a greased or parchment-lined loaf pan. Cover and let rise for another 1 hour.

Step 5: Bake

Preheat oven to 180°C (355°F). Bake loaves for 25-30 minutes or until golden and cooked through.

🍽️ Serving & Storage

Enjoy warm or at room temperature. Serve with soups, salads, dips, or vegan cheeses.

Store: Wrap in a towel and keep in an airtight container for up to 3 days.
Freeze: Slice and freeze. Reheat in toaster or oven when ready to eat.