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Pepper Jack Cheese Quick Bread

7 Ratings
5 Comments
  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 16

In 10 minutes, you can have this savory quick bread baking in the oven. The zesty aroma and flavor is unbeatable. MORE + LESS -

Ingredients

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

Steps

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  • 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.

Expert Tips

  • If you don't have buttermilk on hand, use 1 tablespoon lemon juice or white vinegar plus enough milk to equal 1 cup.
  • The great thing about quick breads is they are so quick to fix. They don't need a lot of mixing, just enough so the wet and dry ingredients are combined. Even though the batter may look lumpy, when it's baked, the bread will be light and tender.

Nutrition Information

Nutrition Facts

Serving Size: 1 Slice
Calories
125
Calories from Fat
55
% Daily Value
Total Fat
6g
Saturated Fat
4g
Cholesterol
40mg
Sodium
220mg
Total Carbohydrate
13g
Dietary Fiber
0g
Protein
5g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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