1/2 Photos of Sun-Dried Tomato and Olive Quick Bread
1 hr 5 mins
These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
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Units: US | Metric
- 3 cups all-purpose flour
- 2 teaspoons double-acting baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary, crumbled
- 1 teaspoon black pepper
- 1/2 cup sun-dried tomato, drained and chopped (packed in oil)
- 2 tablespoons oil (Reserves of the tomatoes in oil)
- 2 large eggs
- 1 1/2 cups 2% low-fat milk
- 3 tablespoons vegetable shortening, melted and cooled
- 1/2 cup kalamata olive, pitted and chopped
- 2 tablespoons capers, minced
- 1/2 cup fresh parsley, minced
- 1 cup parmesan cheese, grated
- 1preheated oven to 350°F.
- 2Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
- 3In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
- 4In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
- 5Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
- 6Divide the batter among 2 buttered and floured regular sized loaf pans.
- 7Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
- 8Remove the breads from the pans and let them cool, right sides up, on a rack.
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Nutritional Facts for Sun-Dried Tomato and Olive Quick Bread
Serving Size: 1 (60 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 149.2
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 2.0 g
- Cholesterol 24.4 mg
- Sodium 399.9 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 0.9 g
- Sugars 2.8 g
- Protein 5.4 g