Pepperoni Pizza Quick Bread


2 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons dried oregano
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 1/2 cups medium-dice whole-milk mozzarella cheese (about 8 ounces)
3/4 cup small-dice pepperoni (about 3 1/2 ounces)
3/4 cup drained and coarsely chopped sun-dried tomatoes packed in oil (about 4 ounces)
2 large eggs
3/4 cup whole milk
1/4 cup olive oil, plus more for coating the pan


Heat the oven to 350°F and arrange a rack in the middle. Generously coat a metal 9-by-5-inch loaf pan with olive oil. Line the bottom of the pan with parchment paper and coat the paper with oil as well; set aside.

Whisk the flour, baking powder, oregano, salt, baking soda, and pepper together in a large bowl until aerated and any large lumps are broken up. Add the cheese, pepperoni, and tomatoes and toss in the flour mixture until the pieces are separated and evenly coated; set aside.

Place the eggs, milk, and measured olive oil in a medium bowl and whisk until smooth. Add the egg mixture to the flour mixture and stir until the flour is just incorporated, being careful not to overmix (a few streaks of flour are OK). The batter will be very thick.

Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of cheese), about 40 to 45 minutes.

Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Remove and discard the parchment paper. Let the bread cool for at least 30 minutes more before slicing.

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