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Pesto Bread

 Pesto Bread
I like to walk down the grocery aisle thinking of what different ingredients I can incorporate into new recipes. This Italian-inspired quick bread took home a prize at our state fair.—Leigh Doutt, Pueblo West, Colorado
12 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 cup 2% milk
  • 3 tablespoons olive oil
  • 1/2 cup pine nuts, toasted and chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil

Directions

  • In a large bowl, combine the first six ingredients. In another bowl,
  • combine the eggs, sour cream, milk and oil. Stir into dry
  • ingredients just until moistened. Fold in the pine nuts, cheese,
  • parsley and basil.
  • Transfer to a greased 8-in x 4-in. loaf pan. Bake at 350° for
  • 35-40 minutes or until a toothpick inserted near the center comes

2 of 2

Pesto Bread (continued)

Directions (continued)

  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack. Yield: 1 loaf (12 slices).
Nutritional Facts: 1 slice equals 176 calories, 10 g fat (3 g saturated fat), 44 mg cholesterol, 204 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.