I love bread so much that if it were a person, I would marry it.
Okay, that’s a bit extreme, but I really do love bread … and that’s why I’m super excited to be participating in a new monthly blog challenge, Twelve Loaves!
Twelve Loaves was established in 2012 by Lora from Cake Duchess. The goal? To inspire people to bake more bread … which is exactly what I did yesterday after The Chef and I returned from our week long vacation in Gulf Shores (more on that later!).
This month’s Twelve Loaves theme is summer herbs. I don’t know about you, but when I think of summer herbs, I immediately think of basil … which then makes me immediately think of pesto.
A delightful combination of basil, pine nuts, Parmesan cheese, and olive oil, pesto is one of my favorite condiments. Instead of using prepared pesto in my Twelve Loaves creation, I decided to use each of the components on their own … and the end of result was just as delightful.
Using a basic buttermilk quick bread recipe from The Kitchn as the base, I tweaked a few things here and there, then added the requisite pesto ingredients … and shortly after the loaves hit the oven, I knew they were going to be good.
Fragrant and tangy, my pesto quick bread has just the right amount of basil, Parmesan, and pine nuts — oh, those delicious nuggets of pine nuts studded throughout the bread — I think they’re my favorite part! I truly couldn’t be happier with how this bread turned out … and I may or may not have eaten an entire loaf myself. Shh, don’t tell anyone!
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- ¼ cup olive oil
- ½ cup pine nuts, toasted
- ½ cup grated Parmesan cheese
- 3 tablespoons minced fresh basil
- Olive oil and salt for drizzling
- Preheat oven to 350°F.
- Lightly oil one large (9 x 5) loaf pan or three mini (5 x 3) loaf pans (or spray with nonstick cooking spray); set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a medium-sized bowl, whisk together the buttermilk, egg, and olive oil.
- Pour the liquid ingredients into the dry ingredients, then stir together until just combined. Lightly fold in the pine nuts, cheese, and basil. Be careful not to overmix.
- Bake for 30 to 35 minutes for small loaf pans or 45 to 50 minutes for large loaf pan or until a toothpick inserted into the middle of the bread comes out clean.
- Remove from the oven, then lightly drizzle each loaf with olive oil and sprinkle with a touch of salt.
- Let cool in the pan(s) for 15 minutes before removing and slicing.
- Thyme for Beer Bread by Kudos Kitchen by Renee
- Pesto Quick Bread by Rhubarb and Honey
- Basil Buns by Rise of The Sourdough Preacher
- Herbed Skillet Cornbread by Magnolia Days
- Rosemary Grissini by Cake Duchess
- Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story
- Herbed Buttermilk Biscuits by That Skinny Chick Can Bake
- Keema Naan by Food Lust People Love
- Gluten Free Basil Parmesan Popovers by Simply Gourmet
- Pull-Apart Bread w/ Herbs & Seeds by girlichef
- Pesto Bread by Karen’s Kitchen Stories
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
- When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
- Please link your post to the linky tool at the bottom of this blog post. It must be a bread baked to the Twelve Loaves theme.
- Bake your Twelve Loaves bread this August 2014; it must be posted on your blog by August 31, 2014.