Pesto Parmesan Quick Bread

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


  1. Preheat oven to 350°F and grease a 9×5 loaf pan.
  2. Mix together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
  3. Whisk the olive oil in a separate bowl with the buttermilk, egg and half of the parmesan.
  4. 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.
  5. 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.
  6. 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.
  7. Wrap baked loaves tightly in plastic wrap and store at room temperature.

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