Double Pesto Quick Bread

• 2 medium onions, silced and caramelized in
• 2 tbsp olive oil
• 1 clove garlic, minced
• 3/4 cup sour cream
• 1/2 cup vegetable oil
• 2 large eggs
• 1 3/4 cup all-purpose flour
• 1/2 cup parmesan cheese
• 1 1/2 tsp baking powder
• 1 1/2 tsp lemon zest
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp baking soda
• 1/3 cup prepared basil pesto
• 1/3 cup prepared sun dried tomato pesto

1. Preheat oven to 350F and line a 9x5 inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray.
2. Caramelize the onions in olive oil over medium-low heat, about 30 mins.
3. Add garlic and continue to cook 2 more minutes.
4. Combine flour, grated parmesan cheese, baking powder, lemon zest, salt pepper, and baking soda.
5. Fold in the onions.
6. Whisk together sour cream, vegetable oil and eggs.
7. Fold wet ingredients into dry ingredients.
8. Swirl in each pesto separately.
9. Pour batter in prepared pans.
10. Bake 350F for 40-50 mins or until toothpick inserted in center of loaf comes out clean.
11. Cool in pan for an hour, remove from pan and completely cool on wire rack.

onions, olive oil, clove garlic, sour cream, vegetable oil, eggs, flour, parmesan cheese, baking powder, lemon zest, salt, ground black pepper, baking soda, basil pesto, tomato pesto

Taken from cookpad.com/us/recipes/366526-double-pesto-quick-bread (may not work)