Let’s talk snacks
Some days a crisp apple with creamy peanut butter is all you need. Sprinkle a little cinnamon on top and it feels like a win — satisfying, energizing, and simple. As a kid I loved quick fixes like banana boats: bread spread with peanut butter, a banana tucked inside and held together with a pretzel stick. Pure comfort.
Other times I crave pita chips and a dip — hummus, spinach dip or anything cheesy will vanish in minutes. Cookies are a fine snack; brownies better; ice cream the best. Chocolate fudge swirls and cookie dough chunks in ice cream? Irresistible. And yes, leaving half-eaten ice cream tubs in the freezer is a behavior I both judge and sometimes participate in.
Sometimes I reach for a spoonful of peanut butter covered in chocolate while watching a movie for the hundredth time and wonder why I’m not suddenly Mila Kunis. Snacks are comfort, habit, and sometimes guilty pleasure all at once.
I get bored with the same snacks, though. I want variety that still tastes great, fills me up a bit, gives energy, and is easy to prepare. In short: flavor without fuss.
After thinking about a savory quick bread for weeks, I decided to combine roasted red peppers and Parmesan. I originally imagined goat cheese, but when that wasn’t available the Parmesan worked perfectly. Roasted red peppers add bright, repeatable flavor and even feel a little virtuous — vegetable bread, anyone?
This loaf is straightforward, fairly quick to make, and particularly delicious toasted and spread with hummus. Meet the savory quick bread you can reach for any time.
Savory Roasted Red Pepper + Parm Snack Bread
makes one 9×5 loaf
- 2 cups whole wheat pastry flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup + 2 tablespoons extra virgin olive oil
- 2/3 cup lowfat milk
- 3 large eggs
- 1 1/2 cups freshly grated Parmesan cheese
- 1 large roasted red pepper, chopped
Instructions
Preheat the oven to 375°F. Grease a 9×5-inch loaf pan liberally with nonstick spray.
In a large bowl combine the whole wheat pastry flour, all-purpose flour, baking soda, sugar, salt and pepper; whisk to blend. Fold in the grated Parmesan.
Measure 2/3 cup milk into a separate bowl, lightly beat in the eggs, then stir in the olive oil. Add the wet ingredients to the dry mixture and stir with a large spoon until combined. Fold in the chopped roasted red pepper. The batter will be thick but moist; if it seems too dry add an additional tablespoon of olive oil or a splash of milk.
Spoon the batter into the prepared loaf pan and smooth the top. Bake for 32–35 minutes, or until the bread is set and the top is golden. Allow the loaf to cool for about 30 minutes before slicing.
Serve toasted with hummus, butter, or your favorite spread. This savory bread makes a satisfying snack, a tasty accompaniment to soup or salad, and stores well for a few days wrapped at room temperature.