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Easy Mozzarella, Sun-Dried Tomato and Pesto Quick Bread


Cheesy, moist and very flavorful. The combination of mozzarella, sun-dried tomatoes, and basil pesto make this delicious bread. The bread itself tastes absolutely divine.















1 ½ cups whole-wheat pastry flour
or white flour
½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 ounces mozzarella cheese
cut into 1/2 to 3/4-inch cubes
1 cup sundried tomatoes
chopped, oil-packed, drained, and 2 tablespoons of oil reserved
¼ cup basil pesto
1 tablespoon red hot pepper sauce
2 large eggs
1 cup milk
mixed with 2 tablespoons lemon juice
1 tablespoon canola oil
or light olive oil


Cheesy, moist and tasty.

First gather together all the ingredients.

Preheat the oven to 350℉ (180℃) F and well butter a loaf pan, set aside. In a large bowl combine flour, baking powder, baking soda and salt.

In a large bowl,
Add cheese into the <a href=flour mixture, stir well. ">

Add cheese into the flour mixture, stir well. In a medium bowl, add the sun-dried tomatoes, pesto, eggs, hot sauce, buttermilk and vegetable oil.

In a medium bowl,
pour buttermilk,

Whisk until well blended. Pour the liquid mixture into the flour and cheese-flour mixture. Mix with a wooden spoon until just incorporated and moistened. Pour into the prepared loaf pan.

Pour into the prepared loaf pan.
Bake for 45 to 50 minutes

Bake for 45 to 50 minutes or until a wooden stick inserted comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool on the rack or serve warm.

Remove from the pan and let cool on the rack.
Or serve warm.

The leftover bread, you can slice it and put in the freezer.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 17129% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 353mg 15%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 18g
Vitamin A 4% Vitamin C 3%
Calcium 20% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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