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Rosemary-Peppercorn Quick Bread Recipe

Rosemary-Peppercorn Quick Bread Recipe

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Ingredients:

Serving

1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp black peppercorns, cracked
1 1/2 tsp rosemary, fresh, chopped
3/4 cup pecorino romano cheese, shredded
1 egg
1 cup milk
1/4 cup extra virgin olive oil

Directions:

Preheat oven to 400 degrees F. Grease a 8 1/2 x 4 1/2 loaf pan; set aside.
In a large bowl, whisk together the flours, baking soda, salt, pepper, rosemary and cheese. In a medium bowl, whisk together the egg, milk and olive oil. Pour into the dry ingredients and stir together to combine and evenly moist.
Scrape the batter into the prepared pan and smooth the top. Bake 35-45 minutes or until toothpick inserted comes out clean. Cool in pan for 5 minutes, then remove from pan to a wire rack to finish cooling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	200.14 Kcal (838 kJ)
Calories from fat	85.01 Kcal
		% Daily Value*
Total Fat	9.45g	15%
Cholesterol	23.17mg	8%
Sodium	374.47mg	16%
Potassium	77.07mg	2%
Total Carbs	23.58g	8%
Sugars	1.24g	5%
Dietary Fiber	0.78g	3%
Protein	5.21g	10%
Iron	1mg	6%
Calcium	37.2mg	4%

Amount Per 100 g
Calories	280.5 Kcal (1174 kJ)
Calories from fat	119.15 Kcal
		% Daily Value*
Total Fat	13.24g	15%
Cholesterol	32.48mg	8%
Sodium	524.84mg	16%
Potassium	108.02mg	2%
Total Carbs	33.05g	8%
Sugars	1.74g	5%
Dietary Fiber	1.1g	3%
Protein	7.31g	10%
Iron	1.4mg	6%
Calcium	52.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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