Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan with butter or nonstick spray. In a medium bowl, whisk the buttermilk and eggs together until combined.
In a large bowl or large food processor, whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in a processor. Cut/pulse until coarse crumbs form. If you use a food processor, pour the mixture into a large bowl.
Stir in the cheeses and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky and sticky. Pour batter into the prepared pan. Feel free to lightly sprinkle the additional fresh pepper and/or cheese. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Start checking at about 47 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 wire 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 freezer for up to 3 months.