Description
A delightful blend of sun-dried tomatoes, mozzarella, and basil in a soft, pillowy bread.
Ingredients
Scale
- 2 units Eggs
- 1 cup Milk
- ⅓ cup Olive Oil
- ½ cup Yogurt
- 1 ½ cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 cup Shredded Mozzarella Cheese
- ½ cup Sun-Dried Tomatoes
- ¼ cup Fresh Basil Leaves
Instructions
- Preheat your oven to 350°F (175°C).
- Combine eggs, milk, olive oil, and yogurt in a large mixing bowl and whisk until smooth.
- Mix flour, baking powder, salt, and garlic powder in a separate bowl.
- Combine the dry mixture with the wet ingredients, folding gently until a smooth batter forms.
- Add shredded mozzarella, sun-dried tomatoes, and fresh basil, folding until evenly distributed.
- Pour the batter into a prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a vegan option, substitute eggs with flax eggs and use dairy-free yogurt and cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg