Description
A delightful Italian-inspired loaf filled with mozzarella, sun-dried tomatoes, and fresh basil, perfect for any occasion.
Ingredients
Scale
- 2 eggs (can substitute with flax eggs for a vegan option)
- 1 cup milk (substitute with almond milk for a dairy-free twist)
- ⅓ cup olive oil (melted butter works as a lovely alternative)
- ½ cup yogurt (dairy-free yogurt is perfect for vegan versions)
- 1 ½ cups all-purpose flour (gluten-free baking blend can be used)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup shredded mozzarella cheese (dairy-free cheese for lactose-free indulgence)
- ½ cup sun-dried tomatoes (fresh tomatoes can be used)
- ¼ cup fresh basil leaves (dried basil can substitute)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, milk, olive oil, and yogurt until smooth.
- In another bowl, whisk together the flour, baking powder, salt, and garlic powder until well mixed.
- Slowly fold the dry mixture into the wet ingredients using a rubber spatula, being careful if lumps remain.
- Gently fold in the shredded mozzarella, sun-dried tomatoes, and fresh basil.
- Pour the batter into your prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes or until a toothpick comes out clean from the center.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Make-ahead tips: You can prepare the batter the night before and bake in the morning for fresh-baked goodness.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg