Sun-Dried Tomato & Cheese Quick Bread
Ingredients
Wet Ingredients
-
1
cup
cold buttermilk
-
2
large
eggs
Dry Ingredients
-
2
cups
all-purpose flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
garlic powder
-
1
tablespoon
granulated sugar
-
1
teaspoon
salt
-
¼
teaspoon
fresh ground black pepper
-
¼
cup
chopped fresh basil or parsley
Fat and Cheese
-
5
tablespoons
unsalted butter, cold and cubed
-
1½
cups
shredded asiago cheese
Add-ins
-
⅓
cup
chopped oil-packed sun-dried tomatoes
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together the buttermilk and eggs.
- In a separate large bowl, combine the dry ingredients and cut in the cold butter until coarse crumbs form.
- Mix in the shredded cheese and sun-dried tomatoes, then add the buttermilk mixture and stir until combined.
- Spread the batter into the prepared loaf pan and optionally sprinkle with more pepper or cheese.
- Bake for about 50 minutes, checking for doneness with a toothpick.
- Allow the bread to cool in the pan for at least 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
500mg
Cholesterol
50mg
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