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A savory pesto filled quick bread with sun-dried tomatoes and mozzarella cheese.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!