Double Pesto Quick Bread

Name: Double Pesto Quick Bread
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium onions, silced and caramelized in; 2 tbsp olive oil; 1 clove garlic, minced; 3/4 cup sour cream; 1/2 cup vegetable oil; 2 large eggs; 1 3/4 cup all-purpose flour; 1/2 cup parmesan cheese; 1 1/2 tsp baking powder; 1 1/2 tsp lemon zest; 1/2 tsp salt; 1/2 tsp ground black pepper; 1/4 tsp baking soda; 1/3 cup prepared basil pesto; 1/3 cup prepared sun dried tomato pesto

shannalee83 @cook_3826115

Oklahoma City, Oklahoma

With a base recipe you can change the flavors of this bread. Possibilities are endless!!

shannalee83 @cook_3826115

Oklahoma City, Oklahoma

With a base recipe you can change the flavors of this bread. Possibilities are endless!!

Saved

Ingredients

1 hour

4 servings

2 mediumonions, silced and caramelized in
2 tbspolive oil
1 clovegarlic, minced
3/4 cupsour cream
1/2 cupvegetable oil
2 largeeggs
1 3/4 cupall-purpose flour
1/2 cupparmesan cheese
1 1/2 tspbaking powder
1 1/2 tsplemon zest
1/2 tspsalt
1/2 tspground black pepper
1/4 tspbaking soda
1/3 cupprepared basil pesto
1/3 cupprepared sun dried tomato pesto

Saved

Steps

1 hour

1

Preheat oven to 350°F and line a 9x5 inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray.
2

Caramelize the onions in olive oil over medium-low heat, about 30 mins. Add garlic and continue to cook 2 more minutes.
3

Combine flour, grated parmesan cheese, baking powder, lemon zest, salt pepper, and baking soda. Fold in the onions.
4

Whisk together sour cream, vegetable oil and eggs. Fold wet ingredients into dry ingredients.
5

Swirl in each pesto separately. Pour batter in prepared pans.
6

Bake 350°F for 40-50 mins or until toothpick inserted in center of loaf comes out clean. Cool in pan for an hour, remove from pan and completely cool on wire rack.