Recipe: Pesto Bread (quick bread using whole wheat flour, parsley and Parmesan)

PESTO BREAD

1/2 cup sugar
1/2 cup butter or margarine, melted
2 cups milk
2 eggs, beaten
3 cups all-purpose flour
2 cups whole wheat flour
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tbsp. baking powder
2 tsp. dried basil
2 tsp. garlic powder
1 tsp. salt
1 1/2 cups finely chopped walnuts

In large bowl, mix sugar, butter, milk and eggs until well blended.

In another large bowl, mix well flours, cheese, parsley, baking powder, basil, garlic powder and salt; add walnuts; toss until coated. Add flour mixture to egg mixture; stir until dry ingredients are thoroughly moistened. Divide batter between 3 well greased (8-inch) loaf pans. Batter should half fill each pan.

Bake in preheated 350 degree F oven for 40 to 50 minutes or until tester inserted in center comes out clean. Cool in cans on rack 10 minutes; remove from pans and cool completely.

Wrap tight. Keeps up to 3 days at room temperature; freeze for longer storage.

Bread goes well with cheese, soups and salad courses.

Makes 3 loaves
From Sara