Pepper Jack Cheese Quick Bread

This is my family's favorite bread to go with chili, soup or stew. I found this in a Betty Crocker book.

• Ready In: 1 hr
• Yields: 1 loaf

Ingredients

• 2  cups all-purpose flour
• 1  cup  shredded monterey jack pepper cheese
• 1  teaspoon sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup buttermilk
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 2  eggs, beaten

Directions

1. Grease the bottom of 9x5 inch loaf pan (bottom only) with vegetable shortening or cooking spray; set aside.
2. Add flour, cheese, sugar, baking powder, baking soda, and salt to a bowl; stir to mix ingredients.
3. Add the remaining ingredients and stir just until the mixture is moistened (batter will be lumpy).
4. Transfer batter to prepared pan.
5. Bake at 350 degrees for 35-45 minutes or until golden brown and a toothpick comes out clean.
6. Cool for 5 minutes in the pan.
7. Loosen the bread from the pan by running a knife around the edges.
8. Turn bread out onto a wire rack.
9. Let cool for 30 minutes before cutting and serving.