Mozzarella Basil Tomato Paste Swirl Loaf

Steps

1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with a little of the olive oil (about 5 g) and line it with parchment.
2. Make the tomato swirl: in a small bowl, stir the tomato paste with another 15 g of the olive oil, the garlic powder and the oregano until smooth. Set aside.
3. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
4. Toss the mozzarella and basil into the flour mixture until coated.
5. In another bowl, whisk the eggs, yogurt, milk and the remaining olive oil (about 50 g) until smooth.
6. Pour the wet mixture into the dry mixture and fold just until no dry flour remains; the batter will be thick.
7. Spread half the batter in the pan. Dot half the tomato swirl over it and drag a knife through. Top with the remaining half of the batter, dot with the remaining half of the tomato swirl, and swirl again gently.
8. Sprinkle the parmesan over the top.
9. Bake 50 to 60 minutes, until deep golden and a toothpick in the center comes out clean of raw batter (melted cheese is fine). Tent with foil after 35 minutes if the top browns fast.
10. Cool in the pan 10 minutes, then lift out and cool on a rack at least 45 minutes before cutting into 12 slices.