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    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 loaf pan, 9x5x3-inches, with shortening or spray bottom with 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)
 

 

 

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