Easy Mozzarella, Sun-Dried Tomato & Pesto Quick Bread

Easy Mozzarella, Sun-Dried Tomato & Pesto Quick Bread

Name: Easy Mozzarella, Sun-Dried Tomato & Pesto Quick Bread
Total time: P1H
Yield: 12
Cuisine: Fusion
Ingredients: pastry flour, whole wheat; flour; baking powder; baking soda; salt; mozzarella cheese; sundried tomatoes; basil pesto; red hot pepper sauce; eggs; milk; canola oil

Submitted by happyzhangbo

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.

YIELD

12 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

1 ½

CUPS WHOLE-WHEAT PASTRY FLOUR
or white flour

CUP ALL-PURPOSE FLOUR

TABLESPOON BAKING POWDER

TEASPOON BAKING SODA

TEASPOON SALT

OUNCES MOZZARELLA CHEESE
cut into 1/2 to 3/4-inch cubes

CUP SUNDRIED TOMATOES
chopped, oil-packed, drained, and 2 tablespoons of oil reserved

CUP BASIL PESTO
basil *

TABLESPOON RED HOT PEPPER SAUCE

LARGE EGGS

CUP MILK
mixed with 2 tablespoons lemon juice

TABLESPOON CANOLA OIL
or light olive oil

Directions

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.

Add cheese into the <a href="/how-to/how-to-measure-flour" title="How to measure flour">flour</a> 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.

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.

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.