50 min + 48 min
|Saturated fat||1.4 g|
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1 cup (4 ounces)
1 1/2 cups
- Preheat oven to 350°.
- Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 3 ingredients in a large bowl. Add milk, egg substitute, and butter, stirring just until moist. Add pesto; gently swirl into batter (do not completely combine). Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
- Bake at 350° for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely on a wire rack.
Oxmoor House Healthy Eating Collection, Oxmoor House 2006