The Pioneer Woman Tasty Kitchen
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Sun-dried Tomato and Pesto Quick Bread

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Level: Easy

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Description

A savory pesto filled quick bread with sun-dried tomatoes and mozzarella cheese.

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:
  • ½ cups All-purpose Flour
  • 1 cup Whole Wheat Pastry Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 cup Greek Yogurt, Plain
  • 3 whole Egg Whites
  • 3 Tablespoons Milk, Non-fat
  • 1 Tablespoon Olive Oil
  • ½ cups Light Mozzarella Cheese, Shredded
  • ½ cups Sun-dried Tomatoes, Diced Small

Preparation

Preheat oven to 350 F. Spray a 9x5x3 loaf pan or three mini loaf pans with cooking spray.

For the pesto: In a mini food processor, add basil leaves, garlic, Parmesan cheese and olive oil. Process until combined. Set aside.

For the bread: Stir together flours, baking powder, baking soda and salt in a medium bowl; set aside.

In a large bowl add yogurt and pesto; mix until combined. Add egg whites and stir till combined.

Add flour mixture to yogurt mixture and stir until combined. The batter will be thick, add milk and olive oil. Mix until combined.

Fold in cheese and sun-dried tomatoes and pour into prepared pan(s).

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.

Cool the bread in the pan for 5 minutes. Then remove bread from pan to a wire rack. Cool 30 minutes before slicing.

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