Recipe by Quiltingqueen
Found this recipe in Taste of Home when looking for a fast bread to serve with dinner. My husband thought it tasted kinda sweet, and I was expecting it to taste the garlic more, but we both thought it was good. As with most quick breads I think this tastes better after it cools, however it does not stay fresh for more than a day or two so eat it quick! The original recipe called for self rising flour, which I never have on hand, so I just used regular flour and added the baking powder and salt...so it can be made using self rising flour--just don't add the baking powder and salt.
Top Review by MicheleE
Very good quick bread; nice garlic taste! I used 3 cups self rising flour & omitted the baking powder & salt.
Update: this bread also makes great croutons for salad! Cut into cubes, place on baking sheet, spray w/oil & toast for approx. 40 min at 200 degrees.
- 3 cups flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup sharp cheddar cheese, shredded
- 1⁄4 cup sugar
- 1 teaspoon garlic powder
- 1 1⁄2 cups milk
- 1⁄4 cup vegetable oil
- 1 egg
Directions See How It's Made
- In a large bowl, combine dry ingredients and cheese.
- In another bowl, whisk the milk, oil and egg.
- Stir liquid mixture into dry ingredients just until moistened.
- Pour into a greased 9-in.x 5-in. loaf pan.
- Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.