Elle’s Cheese Pesto Bread


I made this bread 3 days ago. It’s very quick to make and good as a tea time snack with a slice of cheese and an apple. Lovely with a leafy salad too. It was delicious, and was polished off very quickly.

Elle’s Cheese Pesto Bread


3 large eggs
100ml semi-skimmed or skimmed milk
50ml olive oil
3 tbsp of pesto
100g Gruyère cheese, grated
180g self-raising flour
2 tbsp of pine nuts
black pepper (optional)


  • Preheat the oven to Gas Mark 4 (180°C).
  • In a small frying pan, dry roast the pine nuts until they turn golden brown. Set aside.
  • In a medium sized bowl, lightly beat the eggs with the oil, milk and pesto.
  • Add the flour, cheese and pine nuts. Season with pepper at this point if you wish. Both Gruyère cheese and pesto tends to have a high salt content, so don’t add any more.
  • Pour the batter into a greased and lined loaf tin and bake for 45-50 mins. You can test with a skewer, if it comes out clean, then the bread is done.

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