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Ingredients
| grated parmesan cheese |
| 2% milk: 1 cup |
| olive oil: 1/4 cup |
| fresh basil (chopped): 2 tsp |
| red pepper flakes: 1/4 tsp (crushed//optional) |
| eggs: 1 (large) |
| all-purpose flour (unsifted): 2 1/4 cups |
| mozzarella cheese, whole milk (shredded): 3/4 cup |
| pepperoni: 1/3 cup (chopped) |
| black olives: 1/4 cup (sliced) |
| parmesan cheese (grated): 2 Tbl |
| baking powder: 1 Tbl |
Pepperoni-Olive-Mozzarella Quick Bread Aka " Pizza Loaf&
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
9 serving(s)
Tags
- Preheat oven to 350°F.
- Generously grease a 9x5x3-inch loaf pan; coat with Parmesan cheese.
- In a large bowl, mix together the milk, oil, basil, red pepper flakes, and egg.
- Stir in the flour, baking powder, mozzarella cheese, pepperoni, olives, and the 2 tablespoons.
- grated Parmesan cheese; mix just until combined.
- Pour batter into the prepared pan; sprinkle with additional Parmesan cheese, if desired.
- Bake for 45-50 minutes, or until a toothpick tests out clean.
- Cool for 5 minutes in the pan on a wire rack before inverting.
- Serve warm, or cool completely.
- Store tightly wrapped in the refrigerator for up to 2 days.