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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Generously coat a metal 9-by-5-inch loaf pan with olive oil.
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3
Line the bottom of the pan with parchment paper and coat the paper with oil as well; set aside.
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4
Whisk the flour, baking powder, oregano, salt, baking soda, and pepper together in a large bowl until aerated and any large lumps are broken up.
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5
Add the cheese, pepperoni, and tomatoes and toss in the flour mixture until the pieces are separated and evenly coated; set aside.
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6
Place the eggs, milk, and measured olive oil in a medium bowl and whisk until smooth.
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7
Add the egg mixture to the flour mixture and stir until the flour is just incorporated, being careful not to overmix (a few streaks of flour are OK).
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8
The batter will be very thick.
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9
Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top.
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10
Bake until the bread is golden brown all over and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of cheese), about 40 to 45 minutes.
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11
Place the pan on a wire rack to cool for 15 minutes.
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12
Run a knife around the perimeter of the bread and turn it out onto the rack.
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13
Remove and discard the parchment paper.
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14
Let the bread cool for at least 30 minutes more before slicing.
