Pepperoni Pizza Bread
This garlic and herb quick bread, flecked with bits of pepperoni, sun-dried tomatoes, and cheese, is perfect to serve with a soup or salad.
Prep Time:
10 mins
Total Time:
1 hr
Servings:
Makes 1 loaf (16 slices).
Ingredients
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2 cups all-purpose flour
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1 tablespoon sugar
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1 tablespoon baking powder
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1/2 teaspoon garlic salt
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1/4 teaspoon dried Italian seasoning
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1/4 teaspoon black pepper
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2 large eggs
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1 cup milk
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1/4 cup olive oil
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1/2 cup pepperoni slices, diced
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1/2 cup oil-packed sun-dried tomatoes, drained and chopped
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1 cup shredded pizza blend cheese
Directions
1.
Heat oven to 350 degrees F. Coat the bottom of an 8-1/2 x 4-1/2-inch loaf pan with nonstick spray.
2.
In large bowl, whisk together flour, sugar, baking powder, garlic salt, Italian seasoning and pepper.
3.
In medium-size bowl, whisk eggs, milk and olive oil until blended; stir in pepperoni, sun-dried tomatoes and cheese. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened.
4.
Gently scrape into pan. Bake at 350 degrees F for 50 to 60 minutes or until toothpick comes out clean.
5.
Remove pan to rack to cool 5 minutes. Run a spatula around edges. Remove bread from pan; cool on rack. Makes 1 loaf (16 slices).
6.
Note: For muffins, coat bottoms of muffin pans with nonstick cooking spray or line with muffin cup liners. For 12 standard muffins, spoon 1/4 cup batter into each cup. Bake at 400 degrees F for 15 to 20 minutes.
Nutrition information
Calories 145, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 33 mg, Sodium 273 mg, Carbohydrate 15 g, Fiber 1 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Pizza Quiche
Serve this pizza-style quiche recipe for breakfast, substituting Canadian-style bacon for the pepperoni.
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