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Cheesy Onion Quick Bread Recipe
Cheesy Onion Quick Bread Recipe photo by Taste of Home

Cheesy Onion Quick Bread Recipe

Publisher Photo
"I like to make this bread ahead, then slice, wrap and freeze it," says Davona Henderson of Bountiful, Utah. "When I'm ready to serve it, I just heat up slices at the last minute."
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon olive oil
  • 1-1/2 cups reduced-fat biscuit/baking mix
  • 1 egg, lightly beaten
  • 1/2 cup fat-free milk
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 2 teaspoons poppy seeds
  • 1 tablespoon butter

Nutritional Facts

One slice equals 115 calories, 5 g fat (2 g saturated fat), 27 mg cholesterol, 275 mg sodium, 12 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a small nonstick skillet, saute onion in oil until tender; set aside. Place biscuit mix in a large bowl. In a small bowl, whisk egg and milk. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and poppy seeds.
  2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator. Yield: 1 loaf.
Originally published as Cheesy Onion Quick Bread in Light & Tasty February/March 2004, p45

Nutritional Facts

One slice equals 115 calories, 5 g fat (2 g saturated fat), 27 mg cholesterol, 275 mg sodium, 12 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Cheesy Onion Quick Bread

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 6, 2013

"The sauteed onions seem to really make this a moist bread. Good, but next time I think I'd add a little salt."

MY REVIEW
Reviewed Sep. 1, 2009

"Pretty good. I made this to go with dinner tonight. My kids thought it was good which surprised me - they don't really care for onions."

MY REVIEW
Reviewed Apr. 15, 2008

"I made this for a cook out for my children who were visiting us - now every time they come for a cook out, they request this bread!

Makes nice gifts also. Moist and tasty!"

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