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Peppery Cheese Bread

Peppery Cheese Bread

If the loaf sticks to the side, run a knife between the bread and the pan.

Southern Living DECEMBER 2004

  • Yield: Makes 1 loaf
  • Prep time:15 Minutes
  • Bake:50 Minutes
  • Cool:1 Hour, 10 Minutes


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons cracked black pepper
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 (8-ounce) container plain low-fat yogurt
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/2 cup vegetable oil
  • 1/4 cup thinly sliced green onions
  • 1/4 cup milk
  • 1 tablespoon spicy brown mustard


Combine first 6 ingredients in a large bowl; make a well in center of mixture. Stir together eggs and next 6 ingredients; add to dry ingredients, stirring just until moistened.

Lightly grease bottom of a 9- x 5-inch loafpan; pour batter into loafpan.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool 1 hour on wire rack.


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