Pine nut and salami quickbread from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 15) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 03, 2024

    I made this loaf with a mix of spicy & mild salamis from the fridge, asiago in place of manchego & only 1/4 cup of pine nuts (ie all I had on hand). The house smelled amazing during the bake & the result is a lovely, savory loaf that we will happily eat all week. T has now dubbed it "charcuterie" loaf and I can see lots of variations in our future depending on fridge contents. Big thanks to EYB member sosayi for the heads up about the yogurt discrepency - I used 1 1/4 cups ( ie 283 g) which is clearly correct.

  • sosayi on October 13, 2023

    A great savory quick bread base! I mixed things up with different cheese and nuts, but will definitely make it again. One important note: the weight on the yogurt is off. If it’s 1.25 cups, it should read 283 g, not 383 g.

  • jenmacgregor18 on January 28, 2023

    This is a great quick bread with lots of variation possible. I made it with pepperoni, mostly provolone with some parmesan, toasted walnuts, oregano, and 1 tsp of Korean pepper flakes. It is excellent. B would prefer it without the nuts. This is a quick fix for us since we moved out west and can't get the pepperoni rolls that we grew up eating in PA.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.