Jeanette's Cakes

Sundried tomato and olive quickbread

2 1/4 cup All Purpose flour

15 ml Baking Powder

15ml Sugar

5ml Salt

3 Large Eggs

2 Cups Warm Milk

90 ml Vegetable Oil

30ml Chopped Sundried Tomatoes

5ml Black Pepper – freshly ground

5ml Fresh chopped Origano

  1. Combine all the dry ingredient in a mixing bowl
  2. Combine all the wet ingredients
  3. Pour the wet ingredients into the dry ingredient and stir with a fork till all the ingredients are mixed together into a runny dough
  4. Prepare a loaf pan. Line the base with parchment paper and grease the sides
  5. Preheat your oven to 400F
  6. Bake the bread for 40 minutes or until done