Sun-Dried Tomato and Olive Quick Bread

Recipe by 2Bleu
READY IN: 1hr 5mins
SERVES: 20
YIELD: 2 loafs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheated oven to 350°F.
  • Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
  • In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
  • In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
  • Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
  • Divide the batter among 2 buttered and floured regular sized loaf pans.
  • Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
  • Remove the breads from the pans and let them cool, right sides up, on a rack.
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