Parmesan Bread Loaf
Cheesy and savory with a slight crunch are delicious tastes of this Parmesan Bread Loaf. Hemp and Pumpkin seeds sprinkle the top of this soft bread with both parmesan and feta mixed in with kale.
Servings: 10 Slices
- 2½ cups Flour
- 1½ tablespoons Baking Powder
- 2 cups Kale chopped
- 1/2 cup Crumbled Feta Cheese
- 1/2 cup Grated Parmesan Cheese
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Olive Oil
- 3/4 cup Plain Yogurt
- 3/4 cup Milk non-dairy versions will work
- 1/4 cup Pumpkin Seeds
- 2 tablespoons Hemp Seeds
Preheat the oven to 350℉ and grease an 8x4 loaf pan with oil (I prefer to use coconut oil) and coat the sides with flour.
In a large bowl mix the flour, baking powder, and salt until fully combined. Stir in the kale, parmesan, and feta. In a separate medium-sized bowl beat the eggs and add in the olive oil, yogurt, and milk. Pour the wet ingredients into the dry and mix well.
Pour the batter into the prepared pan and sprinkle with pumpkin seeds and hemp seeds on top. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before removing from the pan. Move to a wire rack to cool completely.
Serving: 1slice | Calories: 324kcal | Carbohydrates: 29g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 258mg | Potassium: 373mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1538IU | Vitamin C: 16mg | Calcium: 249mg | Iron: 3mg