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Baking recipe · from the recipe book

Parmesan Black Pepper Chive Loaf

A tender, sour-cream-moist crumb streaked with melty mozzarella and sharp Parmesan, under a crisp, peppery Parmesan crust.

Parmesan Black Pepper Chive Loaf

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1¼ tsp3 gBlack peppercoarsely cracked, divided
  • ¾ tsp2 gGarlic powder
  • 2½ tsp10 gGranulated sugar
  • 1 cup grated90 gGrated Parmesandivided
  • 3 oz80 gPart-skim mozzarellacut into small cubes
  • 2½ medium40 gGreen onionsgreen tops only, thinly sliced like chives
  • 2 large100 gEggsat room temperature
  • ¾ cup (180 ml)180 gMilk, 2%
  • ½ cup120 gSour cream
  • ⅓ cup70 gUnsalted buttermelted and cooled slightly, plus a little for the pan

Steps

  1. The pantry has no fresh chives, so the thinly sliced green onion tops stand in for them; use chives instead if you have them.
  2. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with a little of the butter and line it with parchment. Melt the remaining butter and let it cool slightly.
  3. Divide the Parmesan: set aside about a quarter for the top and keep the remaining three quarters for the batter. Divide the black pepper the same way: about a third for the top and two thirds for the batter.
  4. In a large bowl, whisk the flour, baking powder, baking soda, salt, garlic powder, sugar and the batter portion of black pepper.
  5. Stir the batter portion of Parmesan, the mozzarella cubes and the green onion into the flour mixture until coated.
  6. In a second bowl, whisk the eggs, milk, sour cream and melted butter until smooth.
  7. Pour the egg mixture into the flour mixture and fold with a spatula just until no dry flour remains; the batter will be thick and a little lumpy.
  8. Scrape the batter into the pan and smooth the top. Sprinkle the reserved Parmesan and the reserved black pepper evenly over it.
  9. Bake for 50 to 55 minutes, until the top is deep golden and a toothpick in the center comes out clean (a smear of melted cheese is fine, but no wet batter).
  10. Cool in the pan for 15 minutes, then lift out and cool on a rack for at least 30 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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