Happy St. Patrick’s Day!
I must admit that I forgot to wear green today, but I’ve made it this far without getting pinched. Hopefully my luck will continue. Despite my negligence in the fashion department, I did get it together to whip up some appropriately green bread to share with my coworkers today.
I’d planned to make a green foccacia, but I didn’t get around to baking until 9 p.m., so I modified a basic quick bread recipe, adding blue cheese and pesto (thus the green color). The finished product is tasty, moist and festive. Yay! If I was to make it again, I’d mix in a few drops of green food coloring just to punch up the color a bit. My coworkers and I enjoyed it this morning with cream cheese.
Pesto Quick Bread
- 1 1/2 cups white flour
- 1 cup wheat flour
- 2 TBS baking powder
- salt and pepper
- 2 eggs
- 1 cup safflower or vegetable oil
- 1 cup milk
- 1/4 cup pesto
- 4 oz. blue cheese, crumbled
- Preheat oven to 375 degrees.
- Mix flour and baking powder and add salt and pepper to taste
- Whisk eggs, oil and milk together in a separate bowl.
- Fold the pesto mixture into the flour mixture until well mixed.
- Add blue cheese crumbles and stir.
- Pour batter into a well-oiled loaf pan.
- Bake for about fifty minutes, until top is lightly browned and toothpicks come out clean.