Pesto Bread With Cheese And Pine Nuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Breads | 8 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 3 | T | Sugar |
| 1/3 | c | Oil |
| 3/4 | c | Cream |
| 2 | c | Self-rising flour |
| 1/2 | t | Baking powder |
| 1 1/2 | t | Sweet basil flakes |
| 1/3 | c | Parmesan cheese, grated |
| 1/4 | c | Pine nuts, lightly toasted |
INSTRUCTIONS
Beat together first 4 ingredients until blended. Combine and add the next 4 ingredients and stir until dry ingredients are blended. Do not overmix. Stir in the pine nuts. Spread batter into a greased 8x4" loaf pan, place pan on a cookie sheet, and bake in a 350~ oven for about 45 minutes or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then remove from pan and continue cooling on a rack. Use a serrated bread knife to cut into slices. Serve warm with sweet whipped butter. Yields 1 loaf. NOTE: If you use all-purpose flour, then increase baking powder to 3 tsp. and add a pinch of salt. Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 351
Calories From Fat: 201
Total Fat: 22.9g
Cholesterol: 80.7mg
Sodium: 517.4mg
Potassium: 103.3mg
Carbohydrates: 29.4g
Fiber: 1g
Sugar: 5g
Protein: 7.3g