Soft and chewy loaf pan bread is swirled with savory pesto and spiced with garlic, onion, and dried herbs. It's simple enough for weekday sandwiches, and fancy enough when you want something impressive.
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I Make Pesto Bread When I Want A Showstopper on the Table
I have zero willpower when it comes to resisting fluffy yeast bread - especially if it's got an aesthetic swirl in the middle, like my matcha swirl bread. Inspired by that gorgeous green spiral, I created a savory version with this homemade pesto bread. Basil pesto (or my homemade parsley pesto) gets spread on the dough before it's rolled up, to create a tasty herb swirl throughout each slice. The end result? A loaf of pesto stuffed bread that's pure comfort food.
Notes from Recipe Testing
You guys, this bread… When I initially tested this recipe, I added shredded mozzarella cheese with the pesto filling. However, the excess moisture from the cheese made my dough raw in the middle, with a giant air pocket throughout the center. So I removed the cheese, lowered the oven temperature, and lengthened the bake time - and I was so close! Then I borrowed a trick from my strudel recipes and added seasoned bread crumbs on top of the pesto, to absorb any excess moisture. Voila! Finally I nailed a foolproof loaf that even beginner bakers can make on the first try.
Welcome to My Kitchen! Let's Bake this Recipe
For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mix the yeast with warm milk and sugar.
2. Once the milk is frothy, whisk in eggs.
3. Mix in the dry ingredients.
5. Let it rise & double in size.
7. Spread the pesto & breadcrumbs on top.
9. Proof the dough in a loaf pan.
4. Knead the dough until it's elastic.
6. Roll out the dough evenly.
8. Roll up the dough from a shorter edge.
10. Bake until it's golden brown.
Common Swirl Bread Mistakes (And How to Prevent Them)
- Avoid Oily Pesto: If your pesto is extra oily, spread it out on a plate and pat it with paper towels to remove excess oil. I usually go for chunky pesto, so it won't make my bread gummy in the middle.
- Shaping Swirl Bread: In testing, I found that rolling the dough log tightly but gently creates an even swirl shape for that wow moment when you slice into it.
- Hold in the Filling: I love baking pesto stuffed bread in a loaf pan, because it's easier for the bread to maintain its shape as it rises and bakes, so that yummy filling won't leak out.
Easy Pesto Swirl Bread
Equipment
Ingredients
Bread Dough
- 1 cup milk
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast (one packet)
- 2 large eggs, divided (at room temperature)
- 4 cups all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoons onion powder
- 1 Tablespoon Italian seasoning (or dried basil)
- 1½ teaspoons salt (use either table salt or fine sea salt)
Filling
- ⅓ cup chunky pesto
- 1 Tablespoon seasoned breadcrumbs
Topping (Egg Wash)
- reserved egg white (from the dough)
- ½ teaspoon water
- ¼ teaspoon Italian seasoning
Instructions
- Activate the Yeast: In a microwave-safe bowl, warm the milk in the microwave for 1 minute until it's between 98°F to 105°F. Stir in the sugar and active dry yeast. Set aside for 10 minutes, until it becomes frothy on top.
- Mix the Wet Ingredients: In a large mixing bowl, whisk the frothy yeast mixture with one whole egg and one egg yolk. (Reserve the egg white in a bowl in the fridge for the topping later).
- Add the Dry Ingredients: Add the flour, garlic powder, onion powder, Italian seasoning, and salt. Mix until it forms a shaggy dough.
- Knead the Dough: On a clean work surface, knead the dough by hand for about 5 minutes, until the dough is smooth and elastic.
- Let the Dough Rise: Place the dough ball back in the mixing bowl and cover it with a clean kitchen towel. Let the dough rise in a warm spot until it has doubled in size, after about 2 hours.
- Fill the Dough: Grease or line a loaf pan with parchment paper and set aside. On a clean work surface, roll out the dough with a rolling pin into a rectangle so it's as long as your loaf pan and at least twice as wide. (My dough usually ends up around 1 cm thick).
- Add the Filling: Spread the pesto in a thin, even layer leaving a 1-inch border around the edges. Sprinkle the breadcrumbs on top, to help absorb excess moisture.
- Roll the Dough: Gently roll up the dough from a shorter edge. Pinch the seam closed, and tuck the two short ends underneath the log of dough. Place it seam-side-down in the prepared loaf pan, so the seam is directly under the center of the loaf.
- Proof the Dough: Cover the loaf pan with a kitchen towel. Set aside to proof for 30 minutes to 1 hour, until the loaf has puffed up. The dough is done proofing when an indent made by your finger springs back to its original shape after 2-3 seconds.
- Add the Egg Wash: Preheat the oven to 325°F. Whisk the egg and water in a small ball to make an egg wash. Once the dough is done proofing, brush the top with the egg wash and sprinkle ¼ teaspoon Italian seasoning on top.
- Bake the Bread: Bake for 50 to 60 minutes, until the loaf is golden brown and reaches an internal temperature of 190°F-200°F. I usually add a large pieces of aluminum foil folded in half over my bread after 30 minutes, to prevent the top from getting too brown. Allow it to cool for at least 1 hour before slicing. Enjoy!!
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