Sun-Dried Tomato And Pesto Quick Bread Recipe

Name: Sun-Dried Tomato And Pesto Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PESTO:; 1 bunch Basil Leaves (2 Oz Bunch); 1 clove Garlic; 2 teaspoons Parmesan Cheese; 1 Tablespoon Olive Oil; FOR THE BREAD:; 1/2 cups All-purpose Flour; 1 cup Whole Wheat Pastry Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 cup Greek Yogurt, Plain; 3 whole Egg Whites; 3 Tablespoons Milk, Non-fat; 1 Tablespoon Olive Oil; 1/2 cups Light Mozzarella Cheese, Shredded; 1/2 cups Sun-dried Tomatoes, Diced Small

Servings: persons

FOR THE PESTO:
1 bunch Basil Leaves (2 Oz Bunch)
1 clove Garlic
2 teaspoons Parmesan Cheese
1 Tablespoon Olive Oil
FOR THE BREAD:
1/2 cups All-purpose Flour
1 cup Whole Wheat Pastry Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Greek Yogurt, Plain
3 whole Egg Whites
3 Tablespoons Milk, Non-fat
1 Tablespoon Olive Oil
1/2 cups Light Mozzarella Cheese, Shredded
1/2 cups Sun-dried Tomatoes, Diced Small

1
Preheat oven to 350 F. Spray a 9x5x3 loaf pan or three mini loaf pans with cooking spray.
2
For the pesto: In a mini food processor, add basil leaves, garlic, Parmesan cheese and olive oil. Process until combined. Set aside.
3
For the bread: Stir together flours, baking powder, baking soda and salt in a medium bowl; set aside.
4
In a large bowl add yogurt and pesto; mix until combined. Add egg whites and stir till combined.
5
Add flour mixture to yogurt mixture and stir until combined. The batter will be thick, add milk and olive oil. Mix until combined.
6
Fold in cheese and sun-dried tomatoes and pour into prepared pan(s).
7
Bake for 30 minutes for mini loaves and 40-50 minutes for a large loaf or until golden brown. It's done when you insert a toothpick in the center of a loaf and it comes out clean.
8
Cool the bread in the pan for 5 minutes. Then remove bread from pan to a wire rack. Cool 30 minutes before slicing.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE PESTO:, 1 bunch Basil Leaves (2 Oz Bunch), 1 clove Garlic, 2 teaspoons Parmesan Cheese, and more.

Yes, 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.

That's it — enjoy your meal!

Sun-Dried Tomato And Pesto Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions