Sundried Tomato and Pesto Quick Bread
Prep time
Cook time
Total time
A savory pesto quick bread with sundried tomatoes and mozzarella cheese.
Serves: 15 Slices
  • Pesto:
  • 1 bunch basil leaves (2 oz)
  • 1 clove garlic
  • 2 tsp. Parmesan cheese
  • 1 tbsp. olive oil
  • For Batter:
  • ½ cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup greek yogurt, plain, non-fat
  • 3 egg whites
  • 3 tbsp. milk, non-fat
  • 1 tbsp. olive oil
  • ½ Cup (2 oz) Light mozzarella cheese, shredded
  • ½ cup sundried tomatoes, diced small
  1. Preheat oven to 350F
  2. Spray a loaf pan, 9x5x3 or three mini muffin pans with cooking spray.
  3. In a mini food processor, add basil leaves, garlic, Parmesan cheese and olive oil. Process until combined.
  4. Stir together flours, baking powder, baking soda and salt in medium bowl; set a side.
  5. In a large bowl add yogurt and pesto; mix until combined. Add egg whites and stir till combined.
  6. Add flour mixture to yogurt mixture and stir until combined. The batter will be thick, add milk and olive oil. Mix until combined.
  7. Fold in cheese and sundried tomatoes and pour into prepared pan.
  8. Bake for 30 minutes for mini loafs and 40 - 50 minutes for a large loaf or until golden brown; insert a toothpick in center comes out clean.
  9. Cool 5 minutes; remove from pan to wire rack. Cool 30 minutes before slicing.
Calories per slice: 86.5, Fat: 2.5, Cholesterol: 1.6, Sodium: 270, Potassium: 118 Carbs: 11.5, Fiber: 1.6, Sugar: .08, Protein: 5.2

Nutrition Information
Serving size: 1 Slice
Recipe by Peanut Butter and Peppers at