Tomato Pesto Batter Bread

Tomato Pesto Batter Bread


"An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes."


2 h servings 100 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
  3. In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.
  6. Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.
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  1. 24 Ratings


This was a terrific quick bread. I added cloves of garlic, chopped. I took this to dinner at a friend's house, where I was told " this tastes like a bread from a gourmet shop." This was served w...

This bread was okay, but I was hoping for the flavor of the basil to come through more than it did. I could taste the sun dried tomatoes much more than the herbs. Oh well. Not a bad bread, but j...

This bread was quick, easy, and wonderful. I used about 1/2 & 1/2 w.w. flour and white flour to make it a little more hearty. I also baked it as a round loaf on a flat cooking sheet to give it...