Sun-Dried Tomato & Olive Loaf

Lovely picnic fare or savory snack on the go!

Camille C.
Camille C.
10 minutesPrep time
40 minutesCook time
436 cal.Per serving

Utensils

Oven, Mixing bowl, Loaf pan, Parchment paper

recipe

Egg
Flour (all-purpose)
Baking powder

Step 1

Preheat the oven to 350°F. In a bowl, mix together the flour & baking powder. Season with salt & pepper. Add the beaten eggs.

Milk
Olive oil

Step 2

Pour in the olive oil & milk. Stir to combine.

Sun-dried tomato
Fresh mozzarella ball
Green olives

Step 3

Gently fold in the shredded cheese, chopped sun-dried tomatoes, halved olives & torn pieces of fresh mozzarella.

Step 4

Pour the batter into a greased or lined loaf pan. Bake for 40 min at 350°F. When the tip of a knife inserted into the center comes out clean, it's done!

Step 5

Slice & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy436 cal.
Fat22g
Carbohydrates40g
Protein18g
Fiber3g

On average, one serving of the recipe "Sun-Dried Tomato & Olive Loaf" contains 436 Energy, 22 g of Fat, 40 g of Carbohydrates, 18 g of Protein, 3 g of Fiber.

Any feedback you want to share with us on this recipe?Write a review
Sun-Dried Tomato & Olive Loaf
Very easy