Pesto Sun-Dried Tomato Bread

A few months ago the food network magazine featured 50 different kinds of quick breads both sweet and savory. When I saw this pesto sun-dried tomato version I knew immediately I had to give it a try. The top is crunchy while the middle is still moist. The pesto swirl gets into every slice making it salty and flavorful. It pairs great along with salad, soup, or a creamy pasta dish but it can also work by itself as a snack.

Ingredients:

1 Cup Oil packed Sun-Dried Tomatoes - Diced

1/2 Cup Pesto

3/4 Cup Sour Cream

1/2 Cup Canola Oil

2 Eggs

1 3/4 Cup Flour

1/2 Cup Parmesan Cheese - Grated

1 Tbsp Sugar

1 1/2 Tsp Baking Powder

1/2 Tsp Salt
1/2 Tsp Pepper

1/4 Tsp Baking Soda

1 Tbsp Butter or Margarine to grease the pan

Adapted from Food Network Magazine

Preheat oven to 350 F. Grease a 9x5 loaf pan with some margarine or butter and set aside. In a large bowl whisk together the dry ingredients (flour, salt, pepper, baking powder, baking soda, and cheese). In a medium sized bowl combine the sour cream with the oil and the eggs.

Fold the wet ingredients into the dry until completely combined, then mix in the sun-dried tomatoes. Pour the batter into the loaf pan. Shake and tap it on the table for it to spread out and fill in the corners.

Spoon the pesto on top and swirl it into the batter making sure to get it into the middle so it is in every slice of bread. Bake 40-50 minutes until the top is golden brown.

Let cool 1 hour, then run a knife along the edges of the pan and gently ease the bread out. Cool completely on a baking rack. Serve as a snack or along side of your favorite soup or salad.

Enjoy!!

Linked at: http://www.thecountrycook.net/