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Asiago Cheese Cannabis and Sundried Tomato Bread

Perfect quick bread with asiago cheese, sun dried tomato and cannabutter
Prep Time15 mins
Cook Time50 mins
Course: Appetizer
Keyword: (Cannabutter), Bread
Author: Steph Van De Ven
Cost: 25 +/-


  • 9x5 inch loaf pan
  • Whisk
  • Mixing Bowl
  • Food Processor
  • Pastry cutter
  • measuring cups & spoons


  • 1 cup buttermilk
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1/4 cup fresh basil or pastry
  • 5 tbsp unsalted cannabutter cold and cubed
  • 1 1/2 cups shredded asigao cheese
  • 1/3 cup chopped sundried tomatoes (oil packed)


  • Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan with butter or nonstick spray.Whisk the buttermilk and eggs together until combined.
  • Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor. Add the cubed cannabutter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
  • Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky, and sticky.
  • Pour/spread batter into prepared pan. Feel free to lightly sprinkle with additional fresh pepper and/or cheese. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. 
    Cool bread on a wire rack for at least 10 minutes. Enjoy!