- Grease an 8x4x2- or 7-1/2x3-1/2x2-inch loaf pan; set aside. In a medium mixing bowl stir together the flour, Parmesan or Romano cheese, sugar, chives, and baking powder. Make a well in the center of dry ingredients.
- In another bowl stir together the egg, milk, and cooking oil. Add the liquid ingredients all at once to the dry ingredients. Stir just until moistened (batter should be lumpy). Fold in the pepperoni.
- Pour batter into the prepared pan. Sprinkle the Parmesan or Romano cheese over the top. Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Cool in the pan for 5 to 10 minutes. Remove loaf from the pan and cool slightly on a wire rack. Serve warm or cool. Store in refrigerator. Makes 1 loaf (12 slices).
From the Test Kitchen
Match slices of this savory bread with relishes and hearty bowls of soup.
Nutrition Facts (Pepperoni-Parmesan Bread)
- Per serving:
- 132 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 22 mg chol. ,
- 182 mg sodium ,
- 15 g carb. ,
- 4 g pro.