Pesto Buttermilk Loaf

I had some extra buttermilk in the refrigerator recently and was looking for some inspiration on how to use it before it went bad and stumbled across this quick bread - which was perfect because I had a couple red sauce type leftovers in the refrigerator already that I thought it would go very well with!

It has a wonderful, light texture, toasts well, works great to serve alongside spaghetti, or just warm with a little butter. The pesto and parmesan just add touches of flavor, along with the slight tang of the buttermilk. It's a moist, easy, and really delicious loaf!

Pesto Buttermilk Loaf

2 cups bread flour (or all-purpose)
1 TBS white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup butter, melted
1/4 cup pesto
1/2 cup grated Parmesan

  1. Preheat oven to 350 degrees and prep a 9x5 bread loaf with nonstick cooking spray and set aside.
  2. In a medium bowl combine dry ingredients: bread flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl whisk together remaining ingredients: buttermilk, egg, melted butter, pesto, and Parmesan.
  4. Add the wet ingredients to the dry and whisk / stir until just combined (do not over-mix). Dough should be shaggy.
  5. Use a spatula to scrape the dough into the prepped loaf pan.
  6. Bake in the preheated oven 45-50 minutes, until golden brown and domed in the center - a skewer / toothpick inserted into the center should come out clean.
  7. Cool in the pan about 15 minutes before turning out to slice and serve, or allow to complete cooling on a rack.

Recipe from The Kitchn


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