PEPPER JACK CHEESE QUICK BREAD

2 cups Gold Medal all-purpose flour
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
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 degrees F. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 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.

*If you don't have buttermilk on hand, use 1 tablespoon lemon juice or white vinegar plus enough milk to equal 1 cup.

Makes 1 loaf (16 slices)
From: Recipelink.com
Source: Recipe Booklet: Soup, Stew, and Chili, Betty Crocker Recipe Magazine, February 2004, #205