Pepper Jack Cheese Quick Bread

Relish this light and tender quick bread made using Gold Medal® all-purpose flour and pepper Jack cheese - a baked delight.

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PREP TIME
10 Min
TOTAL TIME
1 Hr 30 Min
SERVINGS
16

2: cups Gold Medal® all-purpose flour

1/2: cup shredded, reduced-fat pepper Jack cheese (2 oz)

1: teaspoon sugar

1: teaspoon baking powder

1/2: teaspoon baking soda

1/2: teaspoon salt

1: cup buttermilk

1/4: cup canola oil

1/2: cup egg substiute or 2 eggs, slightly beaten

1 Heat oven to 350°F. Lightly grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
2 In large bowl, stir flour, cheese, sugar, baking powder, baking soda and salt. 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 in pan on cooling rack. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes before slicing.

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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, like their name, they are so quick to put together and get in the oven. 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.