Preheat oven to 350°F (177°C). Grease a 9×5-inch or 8.5×4.5-inch loaf pan with butter or nonstick spray.

Whisk the buttermilk and eggs together until combined.

Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.

Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky, and sticky.

Pour/spread batter into prepared pan. Pour melted butter evenly over the top, if using. (Adds wonderful flavor and texture on the final bread.)

Bake for about 50–60 minutes or until a toothpick inserted in the center comes out clean. Start checking at about 45 minutes. If using an 8.5×4.5-inch pan, the bake time is closer to 60 minutes. Halfway through bake time, if you notice the top is quickly browning, tent a piece of aluminum foil over the loaf pan to help the bread bake more evenly.

Cool bread in the pan set on a cooling rack for at least 10 minutes before slicing and serving, or cool completely in the pan.

Cover leftovers tightly and store bread at room temperature for up to 5 days or in the refrigerator for up to 1 week.