Preheat your oven to 350°F (175°C) and prepare an 8x4-inch loaf pan by greasing it and lining it with parchment paper.

In a large mixing bowl, whisk together 2 large eggs, ½ cup whole milk, ¼ cup olive oil, and 2 tablespoons of Greek yogurt until smooth.

In a separate bowl, mix together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of salt, and ¼ teaspoon of garlic powder.

Carefully add the dry mixture to your wet ingredients, stirring gently until just combined. Fold in ¾ cup of shredded mozzarella, ⅓ cup of chopped sun-dried tomatoes, and ¼ cup of fresh basil.

Pour the batter into your prepared loaf pan and smooth the top. Bake for 40–45 minutes until golden brown.

Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.