Parmesan and Garlic Quick Bread
Skip jarred garlic when making this recipe. The flavor you get from freshly chopped will be worth the effort.
By Dawn Perry

Yields:
1
Total Time:
1 hr
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Ingredients
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/4 cup canola oil
- 1/4 cup chopped garlic
- 2 cups all-purpose flour, spooned and leveled
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 Tbsp. baking soda
- 3 1/2 oz. grated Parmesan (about 1 1/4 cups)
- 1 cup buttermilk
- 2 large eggs
Directions
- Step 1Preheat oven to 350°F. Lightly coat an 8 1/2-by-4 1/2-inch loaf pan with butter; line with parchment paper, leaving a 2-inch overhang on long sides. Combine butter, oil, and garlic in a medium skillet. Cook over medium heat, stirring occasionally, until butter is bubbling and garlic is fragrant, 3 to 4 minutes. Remove from heat; let cool.
- Step 2Whisk together flour, baking powder, salt, pepper, baking soda, and 1 cup Parmesan in a bowl. Make a well in center and add buttermilk, eggs, and cooled garlic-butter mixture. Stir until combined. Transfer to prepared pan; smooth top. Top with remaining 1/4 cup Parmesan.
- Step 3Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Cool slightly.
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