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.
whole-wheat pastry flour
or white flour
cut into 1/2 to 3/4-inch cubes
chopped, oil-packed, drained, and 2 tablespoons of oil reserved
red hot pepper sauce
mixed with 2 tablespoons lemon juice
or light olive oil
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.
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.
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.
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.
The leftover bread, you can slice it and put in the freezer.