How to Bake Pepperoni Quick Bread
Yields: one 9’’ loaf
Preparation time: 30 mins
Cooking time: 45 mins
Ingredients needed to make Pepperoni Quick Bread:
- 2 ½ cups all purpose flour
- 1 ½ cups whole milk mozzarella cheese, diced
- ¾ cup sun-dried tomatoes preserved in oil, drained and roughly chopped
- ¾ cup pepperoni, finely diced
- 2 large eggs
- 1 ½ tsp dried oregano
- 2 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- ¼ tsp freshly ground black pepper
- ¾ cup whole milk
- ¼ cup olive oil, plus extra for greasing
Cooking instructions for Pepperoni Quick Bread:
- Place a rack midway within the oven and warm it up to 350 degrees F.
- Grease the sides and base of a 9’’x5’’ loaf pan with a lashing of olive oil and spread a sheet of parchment paper across it.
- Oil the paper as well and keep the pan aside until required.
- Stir the baking powder and soda, salt, ground black pepper as well as oregano into the flour until well mixed.
- Throw in the diced tomatoes, pepperoni as well as mozzarella and toss them together until they are evenly coated with the flour; set aside.
- Crack the eggs in a medium bowl and pour in the milk and ¼ cup olive oil.
- Beat them together until the yolks break down and the ingredients blend together to form a smooth, uniform mixture.
- Drizzle it into the dry mixture and fold them together until well combined; avoid over-mixing.
- Transfer the thick batter into the loaf pan and spread it upto the corners.
- Level the surface with spatula and bake for about 40-45 minutes or until the surface turns golden brown and the bread is baked through.
- Cool the bread on a wire rack for about 15-20 minutes and run a knife along its edges to loosen it up.
- Invert the bread onto a plate and peel off the parchment paper.
- Set aside to cool further for another half an hour.
- Slice and serve.
Image credit: Wikimedia Commons
