Double Pesto Quick Bread

Name: Double Pesto Quick Bread
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

15 ingredients

11 steps

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

Directions

1

Preheat oven to 350F 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.
3

Add garlic and continue to cook 2 more minutes.
4

Combine flour, grated parmesan cheese, baking powder, lemon zest, salt pepper, and baking soda.
5

Fold in the onions.
6

Whisk together sour cream, vegetable oil and eggs.
7

Fold wet ingredients into dry ingredients.
8

Swirl in each pesto separately.
9

Pour batter in prepared pans.
10

Bake 350F for 40-50 mins or until toothpick inserted in center of loaf comes out clean.
11

Cool in pan for an hour, remove from pan and completely cool on wire rack.