Pepper Jack Cheese Quick Bread

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

By Betty Crocker Kitchens

January 19, 2010

Make with

Gold Medal Flour

Ingredients

cups Gold Medal™ all-purpose flour

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

teaspoon sugar

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

cup buttermilk

1/4

cup butter or margarine, melted

eggs, slightly beaten

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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.

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.