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Poppy Seed Cheese Bread

Poppy Seed Cheese Bread
The recipe for this moist and delicious bread won me a blue ribbon at the Los Angeles County Fair. I make several batches at once and freeze them for later use or to give as gifts.—Marina Castle, North Hollywood, California
16 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon ground mustard
  • 3/4 teaspoon salt
  • 1 cup 2% milk
  • 1-1/4 cups shredded cheddar-Monterey Jack cheese
  • 1/2 cup chopped sweet onion
  • 1 tablespoon poppy seeds
  • 1/8 teaspoon paprika

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Combine
  • the flour, baking powder, mustard and salt; add to creamed mixture
  • alternately with milk. Fold in the cheese, onion and poppy seeds.
  • Transfer to a greased 9-in. x 5-in. loaf pan; sprinkle with paprika.
  • Bake at 375° for 45-55 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 10 minutes before removing
  • from pan to a wire rack. Yield: 1 loaf (16 slices).
Nutrition Facts: 1 slice equals 194 calories,
© Taste of Home 2013

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Poppy Seed Cheese Bread (continued)

Nutrition Facts: 10 g fat (4 g saturated fat), 49 mg cholesterol, 248 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013