This buttermilk quick bread packs a powerful punch with sun-dried tomatoes, pine nuts, garlic and Provolone cheese. Green onion, black pepper and rosemary complete the taste explosion.
Preparation Time
45 mins
Cooking Time
30 mins
Total Time
1 hr 15 mins
Calories
221 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
Step 2
In a small sauce pan, cover the unpeeled garlic cloves with water. Bring to a boil and cook garlic cloves for 15 minutes; drain, cool, mash and set aside.
Step 3
Place the pine nuts on a baking sheet and toast at 350 degrees F (175 degrees C) until golden, about 10 minutes; cool and set aside.
Step 4
In a large mixing bowl, sift together the flour, salt and baking powder. Add the chopped sun-dried tomatoes, green onions, shredded Provolone, rosemary, black pepper and toasted pine nuts.
Step 5
In a medium mixing bowl, cream together the shortening and the sugar. Mix in the eggs, mashed garlic, reserved oil from the tomatoes and buttermilk.
Step 6
Add the shortening/buttermilk mixture to the flour mixture and stir well to combine. Pour the batter into the prepared loaf pan.
Step 7
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 5 minutes and then turn onto a wire rack to cool completely.
Ingredients
2 eggs
2 tablespoons white sugar
2 ½ cups all-purpose flour
2 teaspoons baking powder
2 tablespoons shortening
1 ¼ cups buttermilk
2 cloves garlic
1 ¼ teaspoons salt
⅓ cup pine nuts
⅓ cup sun-dried tomatoes packed in oil, drained and diced
