The Pioneer Woman Tasty Kitchen
Profile Photo

Sun-dried Tomato and Pesto Quick Bread

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

15
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Blueberry Oatmeal Banana Cinnamon Muffins
Profile Photo by Kyle Dalakas in Breads
Simple, delicious and not too sweet, these muffins are great for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Banana Muffin (Paleo, Gluten-free)
Profile Photo by Silvia Ribas in Breads
This easy no-mess Banana Muffin is made entirely in a blender,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Simple Rosemary Focaccia
Profile Photo by PW Food & Friends in Breads
A simple rosemary focaccia bread recipe. From Bridget Edwards of Bake...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Pineapple Banana Bread
Profile Photo by Ashley Elizabeth Holman, CC, CPC, CEPC in Breads
This won me third place in a local Home Baking Cooking...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Healthy (and Delicious) Banana Muffins!
Profile Photo by Erica Schmidt in Breads
Finally, a healthy quick bread that tastes great! This will be...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy