Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.

Using your hands, firmly squeeze the tomatoes, allowing the seeds and juices to fall into a bowl; discard the juices. In a medium bowl, whisk together the flour, baking powder, baking soda, za’atar, Aleppo pepper, salt and black pepper. Add the tomatoes, olives and feta cheese, then toss to coat.

In a large bowl, whisk the eggs. Add the oil and yogurt, then whisk until well combined. Add the flour mixture and mix with a silicone spatula until just combined. Scrape the batter into the prepared pan, smooth the top and sprinkle with the pine nuts. Bake until a toothpick inserted at the center of the loaf comes out with a few moist crumbs attached, 45 to 50 minutes.

Cool in the pan on a wire rack for about 15 minutes. Lift the loaf out of the pan using the parchment and set it directly on the rack. Cool completely.