When the kids are clamoring for pizza, stir up a batch of this quick-bread in less time than it takes to defrost a batch of dough. Like it spicy? Throw a diced jalapeno pepper into the batter to add color and heat.
Courtesy of Casey Barber
|2 cups (8 1/2 oz) unbleached all-purpose flour||1 cup (4 oz) pepperoni slices, cut into 1/2-inch strips|
|1 teaspoon baking powder||1 tablespoon minced fresh oregano or 1 teaspoon dried oregano|
|1 teaspoon baking soda||1 jalapeno pepper, seeded and minced (optional)|
|1 teaspoon garlic powder||1 1/2 cups buttermilk|
|1/2 teaspoon kosher salt||1 large egg|
|1 cup (5 oz) shredded mozarella cheese||2 tablespoons extra virgin olive oil|
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Whisk the flour, baking powder, baking soda, garlic powder, and salt together in a large bowl. Gently stir in the mozzarella, pepperoni, oregano, and jalapeno (if using).
Whisk the buttermilk, egg, and olive oil together in a small bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s). Bake until the bread is golden brown and a toothpick inserted into the center comes out clean. Timing will vary based on the pan used, but will range from approximately 20 minutes for mini muffins, 30 minutes for regular muffins, and 45 minutes to an hour for cake, loaf, or Bundt pans.
Transfer the pan(s) to a wire rack and let cool for 10 minutes. Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.
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