This garlic and herb quick bread, flecked with bits of pepperoni, sun-dried tomatoes, and cheese, is perfect to serve with a soup or salad.

Source: Family Circle


Recipe Summary

10 mins
50 mins
1 hr
1 loaf (16 slices)


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees F. Coat the bottom of an 8-1/2 x 4-1/2-inch loaf pan with nonstick spray.

  • In large bowl, whisk together flour, sugar, baking powder, garlic salt, Italian seasoning and pepper.

  • In medium-size bowl, whisk eggs, milk and olive oil until blended; stir in pepperoni, sun-dried tomatoes and cheese. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened.

  • Gently scrape into pan. Bake at 350 degrees F for 50 to 60 minutes or until toothpick comes out clean.

  • Remove pan to rack to cool 5 minutes. Run a spatula around edges. Remove bread from pan; cool on rack. Makes 1 loaf (16 slices).


For muffins, coat bottoms of muffin pans with nonstick cooking spray or line with muffin cup liners. For 12 standard muffins, spoon 1/4 cup batter into each cup. Bake at 400 degrees F for 15 to 20 minutes.

Nutrition Facts

145 calories; fat 7g; cholesterol 33mg; saturated fat 2g; carbohydrates 15g; insoluble fiber 1g; protein 6g; sodium 273mg.