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.
Ingredients
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
basil |
* |
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 |
Directions
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.
Nutrition Facts
Serving Size 76g (2.7 oz)