Easy Mozzarella, Sun-Dried Tomato and Pesto Quick Bread Recipe

Name: Easy Mozzarella, Sun-Dried Tomato and Pesto Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pastry flour, whole wheat or white flour; 1/2 cup flour, all-purpose; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 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; 1/4 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

Servings: persons

1 1/2 cups pastry flour, whole wheat or white flour
1/2 cup flour, all-purpose
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 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
1/4 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

1
Preheat the oven to 350F (180C) F and well butter a loaf pan, set aside.
2
In a large bowl combine flour, baking powder, baking soda and salt.
3
Add cheese into the flour mixture, stir well.
4
In a medium bowl, add the sun-dried tomatoes, pesto, eggs, hot sauce, buttermilk and vegetable oil.
5
Whisk until well blended.
6
Pour the liquid mixture into the flour and cheese-flour mixture.
7
Mix with a wooden spoon until just incorporated and moistened.
8
Pour into the prepared loaf pan.
9
Bake for 45 to 50 minutes or until a wooden stick inserted comes out clean.
10
Cool in the pan on a wire rack for 10 minutes.
11
Remove from the pan and let cool on the rack or serve warm.
12
The leftover bread, you can slice it and put in the freezer.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups pastry flour, whole wheat or white flour, 1/2 cup flour, all-purpose, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Easy Mozzarella, Sun-Dried Tomato and Pesto Quick Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Mozzarella, Sun-Dried Tomato and Pesto Quick Bread

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