Vegan Pesto Bread
Transform your bread-baking game with this irresistible Vegan Pesto Bread recipe – a perfect fusion of airy homemade dough and vibrant, dairy-free basil pesto. This plant-based twist on classic pesto bread features a fresh blend of basil leaves, pine nuts, garlic, nutritional yeast, and olive oil for a creamy, nutty filling that's as flavorful as it is wholesome. The bread is kneaded to silky perfection and baked until golden brown, creating a soft, aromatic loaf loaded with herbal richness in every bite. Ideal for brunch spreads, appetizers, or a savory snack, this pesto-stuffed bread is both vegan-friendly and crowd-pleasing. Whether you’re an experienced baker or tackling homemade bread for the first time, this recipe delivers a mouthwatering centerpiece for your table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 2 cups Basil leaves
- 0.5 cup Pine nuts
- 3 units Garlic cloves
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt for pesto
- 0.5 cup Olive oil for pesto
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Add the warm water and 2 tablespoons of olive oil to the dry ingredients, mixing until a shaggy dough forms.
Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm location until doubled in size, about 1 hour.
While the dough is rising, prepare the vegan pesto by combining the basil leaves, pine nuts, garlic cloves, nutritional yeast, lemon juice, 0.5 teaspoon of salt, and 0.5 cup of olive oil in a food processor. Blend until smooth.
Preheat your oven to 375°F (190°C).
Once risen, punch down the dough and roll it out on a floured surface into a rectangle about 9x12 inches in size.
Spread a layer of the prepared pesto evenly over the dough, leaving a 1-inch border around the edges.
Starting from the longer side, carefully roll the dough into a log, pinching the seam to seal.
Place the rolled dough seam side down on a greased baking sheet or loaf pan.
Cover with a cloth and let rise for an additional 20 minutes.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
Let cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4149 mg | 180% | |
| Total Carbohydrate | 340.2 g | 124% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 16.2 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1102 mg | 85% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 2469 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
