Pepper Jack Cheese Quick Bread

 

2

cups Gold Medal® all-purpose flour

1

cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)

1

teaspoon sugar

1

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1

cup buttermilk

1/4

cup butter or margarine, melted

2

eggs, slightly beaten

• 1 Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
• 2 Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
• 3 Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.