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Cheesy Onion Quick Bread

 Cheesy Onion Quick Bread
"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."
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

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

Directions

  • 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.
  • 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.
Nutritional Facts: One slice equals 115 calories, 5 g fat (2 g saturated fat), 27 mg cholesterol, 275 mg sodium,

2 of 2

Cheesy Onion Quick Bread (continued)

Nutritional Facts: 12 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.