As much as I love bread, I just can never get my head around making any. It’s time consuming, it’s messy, but what really puts me off is that after all that effort there is a chance that it won’t rise and turn out properly. So it’s nice having a quick bread recipe on hand that you can use to whip up a fresh batch when you have a craving; hmmmm…the smell of freshly baked bread! Yes, I know quick breads don’t have the same texture but they are just as tasty.
My husband and I love having a pesto sauce base on our pizzas at Pieology, so I was inspired by that for this recipe. It makes a great savory snack, served with or without butter.
Servings: 9″ loaf
2 cups all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup olive oil
1/4 cup pesto
1/2 cup parmesan, grated
- Preheat oven to 350°F and grease a 9×5 loaf pan.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
- Whisk the olive oil in a separate bowl with the buttermilk, egg and half of the parmesan.
- Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a thick batter is formed. Mix just until incorporated and be careful not to over mix.
- Scrape the batter into the prepared pan and pat it into the corners. Sprinkle the remaining parmesan over the top evenly. Place in the oven and bake for 45-50 minutes.
- When baked, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing.
- Wrap baked loaves tightly in plastic wrap and store at room temperature.