Saturday, September 6, 2008

Pepper Jack Cheese Quick Bread

Pepper Jack Cheese Quick Bread

Source of Recipe

Betty Crocker: Soup, Stew & Chili - February 2004, #205
Pepper Jack Cheese Quick Bread

Great with chili or other soups!

2 cups Gold Medal all-purpose flour
1 cup shredded Monterey Jack cheese with jalapeno peppers (4-oz.)
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

Heat oven to 350°F. Lightly grease bottom only of 9x5x3 inch loaf pan, with shortening or cooking spray.

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.

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.

Makes 1 loaf (16 slices)

No comments: