Peppery Cheddar Quick Bread

We make lots of homemade breads and soups in the winter and this is my family's favorite bread. The love it as is fresh from the oven, with soup and chili, to make croutons...


12-15 slices


1¼ cup bread flour 1¼ cup whole-wheat flour 1 tablespoon sugar 2 teaspoons cracked black pepper 1 teaspoon baking powder ½ teaspoon baking soda ½ cup Egg Beaters (or 2 whole eggs) 8 oz. plain fat-free yogurt ½ cup olive oil (I prefer a green, grassy olive oil) ¼ cup milk 1-2 tablespoons spicy brown mustard 1 cup shredded cheddar cheese ¼ cup chopped chives

Nutritional information

No nutrition information available


Grease the bottom and sides of an 8" x 4" x 2" loaf pan; set aside. Preheat oven to 350 degrees. In a large bowl mix stir together flour, sugar, salt, pepper, baking powder and baking soda. In a medium bowl combine Egg Beaters, yogurt, olive-oil, milk and mustard. Add to flower mixture along with cheese and chives. Stir just until moistened. The mixture will be thick. Pour batter into prepared pan and spread evenly. Bake for 45 to 50 minutes or until wooden toothpick inserted in the center comes out clean. Cook in pan on a wire rack for 10 minutes. Remove from pan and enjoy hot or at room temperature.