Back to Recipe Menu

Tri coloured pesto & tomato bread


  • Preheat oven to 180°C fan forced (200°C normal).
  • Sift the flour and baking powder into a large bowl. Add seasonings, mix and set aside.
  • In another bowl, roughly whisk the oil with the milk and eggs. 
  • Then make a well in the centre of the flour and pour in the egg mixture. Mix with a wooden spoon to form a batter and transfer half into another bowl.
  • Place the basil pesto in one bowl and the sundried tomato pesto in the other. Then lightly fold in each one, creating a ripple effect.
  • Lightly oil a bread tin and place greaseproof paper in the base. Then spoon in the basil pesto dough, spreading out to the corners, and top with the tomato dough. Spread out the top and run through the dough using a skewer. Top with about 2 tbsp grated parmesan and cook in the oven for about 1 hour until a skewer comes out clean.
  • Whip the softened butter with the remaining parmesan and a little ground pepper.
  • Serve the warm bread with the parmesan butter on the side. 
  • from "Quick Breads" by Liz Franklin


  • 300 gm plain flour
  • 2 tbsp baking powder
  • sea salt & freshly ground pepper
  • 100 ml canola oil
  • 1 cup milk
  • 2 large eggs
  • 3 tbsp basil pesto
  • 3 tbsp sundried tomato pesto
  • cooking oil spray
  • 3-4 tbsp freshly grated parmesan
  • 2 tbsp softened butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm