Easy Mozzarella, Sun-Dried Tomato and Pesto Quick Bread
523
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.
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.
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.
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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?
