Use this bread to make delicious cheese toast to accompany soup or salad. Or cut leftover slices into cubes and toast them to make salad croutons.

Recipe by Oxmoor House October 2006

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Credit: Oxmoor House

Recipe Summary test

prep:
9 mins
cook:
50 mins
additional:
48 mins
total:
1 hr 47 mins
Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 3 ingredients in a large bowl. Add milk, egg substitute, and butter, stirring just until moist. Add pesto; gently swirl into batter (do not completely combine). Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

  • Bake at 350° for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely on a wire rack.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

147 calories; calories from fat 28%; fat 4.5g; saturated fat 1.4g; protein 5.7g; carbohydrates 21.4g; fiber 0.4g; cholesterol 9mg; iron 1.3mg; sodium 452mg; calcium 182mg.
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