Tag Archives: quick breads

Greek Orange Muffins

When my siblings and I were children (5 years ago, in case you were wondering), my Dad thought the timing was appropriate to fill us in on a bit of our family history.  He told us a sombre tale of a battle that our Scottish ancestors had with the Greeks in the 1800’s.  I’ll save you the details in hopes you will be able to sleep tonight, but let’s just say from that point onwards we felt a weighty responsibility, no, obligation, to our ancestors to never, ever, under any circumstances, eat Greek food.  In fact, one day my sister was out for lunch with my aunt and was horrified when my aunt suggested a local Greek place for lunch – how could she not know?!?!!?  My aunt, being the considerate person that she is, immediately called my mom to find out why on earth Jennie was so adamant about not eating at a Greek restaurant. Unbeknownst to our impressionable little minds, my lovely father simply didn’t care for chicken souvlaki and had made up the battlefield story so that we would agree to go to Swiss Chalet instead of asking to try somewhere new.

Funny guy, he is.  Creative, too.  I’m not sure if he ever has, or will ever, eat Greek food by choice, but I sure think of him whenever I do.

The other day, I felt like baking, but I also wanted to use up at least one of the 6 tubs of Greek yogurt that was in my fridge, courtesy of a great sale and going to the grocery store hungry.  My Dad may not like Greek food, but I’m pretty sure he’d like these muffins – they’re moist, tender, refreshing, and have more protein thanks to the generous amount of yogurt in them.  I think he’d approve, and maybe even think they’re worth going to battle for.

Ready? Here we go!


Greek yogurt, eggs, olive oil, honey, vanilla, sugar, cake and pastry flour, baking powder, salt, and an orange.

To get started, sift the dry ingredients together and set aside.  I somehow neglected to take a picture of 1.5 c of cake and pastry flour, 1 T baking powder, and 1/2 t salt in a bowl, but you can just imagine how riveting it was.  Please don’t unsubscribe over this!

Next, zest a small orange (about 1 t worth) and add to 1/2 c sugar.


Smoosh everything around, so that the essential oils in the orange zest have a chance to make friends with the sugar.

And of course, it smells AMAZING!


With the rest of the wet ingredients, you can either add directly to the sugar (if you thought ahead enough to use a bigger bowl) or in a separate bowl if you consider washing dishes one of your top 5 hobbies.


Whisk up 2 c Greek yogurt (I prefer 2%), 2 eggs, 1/4 c mild olive oil, 1/4 c honey (use a good quality, local honey if you can – I used Orange Blossom, which inspired the orange tone in these muffins), 1 t vanilla, and 2 T of orange juice.  You can either juice the orange you just zested, or, if you’re like me, eat that orange or a snack and use the Tropicana in your fridge.

Add the wet ingredients to the dry…


Gently stir everything together just until the dry ingredients are acquainted with the wet ones.  Remember, no one likes tough muffins!


After 24 minutes at 350 degrees, the battle was declared over!


Or perhaps, a new battle was just beginning…one that involves a dozen muffins calling your name.  Oh my.  I surrender. Just don’t tell my Dad, ok?

Next up…souvlaki, anyone?

(Wannabe Vegan) Zucchini Bread

My name is Jaclyn and I’m a wannabe vegan.

(Hi, Jaclyn)

Sigh…it’s true.  Sometimes, I flirt with veganism.  In fact, just last night, R* and I had a conversation about it.  It went a little something like this:

Me: I think I’m going to become a vegan.

R: Oh no, not again…(rolls eyes)…why on earth would you want to do that?

Me: Oh, I think it would be good for me. And the environment.

R:  So you wouldn’t eat any dairy, eggs, meat, or fish? Wouldn’t that be difficult?

Me: Well, I’m not supposed to eat dairy, so that’s one less thing to give up.  How hard could it be?

R: True.  But what about bacon and butter?

Me: Good point.  Can I still be considered a vegan if I eat bacon and butter?

R: No.  That doesn’t count. If you eat those things you’re not a true vegan.

Me: Hmm.  Fine.  Guess I’ll be a wannabe vegan then.

*True story; names have been changed to protect the innocent.

In all seriousness, I do think that I could adapt to a vegan diet, or a mostly vegan diet with the occasional slice of double-smoked bacon and smear of fresh creamery butter, of course.  It would be an adjustment, but not an impossible one.

However, as you may have picked up on by now, I love to bake.  I’ve been unsure about how to adapt many of my favourite recipes and create new ones that don’t include eggs or dairy and are still mouth-watering good.  There are many vegan substitutes for dairy (soymilk, almond milk, and the like), but eggs? That’s a whole different animal.  Literally, I suppose.

However, I am never one to back down from a challenge.  I am also never one to allow a 69-cent zucchini perish in my fridge, so I did some experimenting and here’s what I came up with.  Wannabe vegan with me?

Oh good, I was hoping you’d say yes! Here’s what we’ll be playing with today:

Flour (I’m using all-purpose and whole-wheat spelt), baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ground flax-seed, buttermilk, coconut oil, applesauce, brown sugar, white sugar, vanilla, zucchini, winter squash (optional), walnuts or pecans (optional).

In my extensive research on vegan baking over the years, I’ve found that many sources recommend using a “flax egg”.  Essentially, ground flaxseed is mixed with warm water and left to sit for 10 minutes or so until it becomes gelatinous.

Easy enough, right?

I dutifully ground up my flaxseed, using my trusty Magic Bullet.  I used to use my coffee grinder, but after a few rather nutty cups of Pike Place I learned my lesson.

However, I’m a wannabe vegan, not a full-blown one.  I am, however, full-blown Scottish, so I wasn’t going to let the buttermilk in my fridge go bad while I used (gasp!) water.

Buttermilk flax egg? Don’t mind if I do.

I whirled up 3 T of ground flaxseed meal with 9T of buttermilk (that’s 1/2 c + 1T, in case you’re wondering), and began to doubt whether or not I should quickly run to the store for eggs while the oven was pre-heating.

(Side note: maybe this bread should be called “I’m too lazy to run to the store since its raining and too frugal to let my buttermilk go bad and what on earth am I going to do with this zucchini that is knocking on death’s door? bread”.  I think that has a nice ring to it, don’t you?)

One look at my fuzzy slippers and sweats and the decision was easy.  I left the buttermilk and the flax-seed to its own devices, and got started on the dry ingredients.  With fingers crossed, of course.  And toes.

Sorry, true vegans.  I promise the rest of the recipe doesn’t contain any more dairy, eggs, or bacon.  At least, not this round.  Can’t make any promises for (Wannabe Vegan) Zucchini Bread 2.0.

Since I like to complicate things, I figured since I was making something practically vegan, I might as well also make it almost healthy.  So, I used a combination of whole wheat and all-purpose flour, but you can use whatever you have on hand.

I’m trying to deplete my 13 types of flour, can you tell?

In the mix:

1.5 c AP flour
1.5 c whole wheat or spelt flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon fresh grated nutmeg
¼ tsp ground cloves

Give it a stir and set it aside.

Next, the wet ingredients!

Grab yourself some coconut oil and melt it down – 1/3 of a cup or so.  If you’d prefer, you can use a neutral flavoured oil instead.  If you’re feeling particularly rebellious, you can use melted butter.  Off the record, of course.

Add the oil to a bowl, and then dump in the rest of the wet ingredients:

If you’re thinking that’s not a lot of oil, you’re right – I wannabe healthy, after all! Besides, I had exactly ⅔ c of homemade (cinnamon) applesauce in my fridge that didn’t want to be left out, so I figured I could cut the oil down considerably from a typical quick bread.  I also wanted to be mindful of the sugar, as many quick breads are deliciously sweet but sometimes more cake than breakfast material.  I ended up adding 2/3 c each of brown and white sugar, and found the bread perfectly sweetened for my (terribly jaded) taste buds.  Throw the buttermilk-flax (wannabe) egg in with this, and you’re good to go.

Oh yes, and I also added the about 2 t vanilla. Obviously.  Everything is better with vanilla.

Before I introduced the wet and dry ingredients to each other, I grated up my zucchini – all 69-cents of it.

Houston, we have a problem: apparently I needed $1.38 worth of zucchini, as I could only get 1 c worth and I knew just by looking at it that I probably needed double the amount for the amount of batter I was making.

Kabocha squash (aka Japanese Pumpkin) to the rescue!

I chose this because it’s sweet and mild, and I figured it would blend into the bread well.  And also because it was sitting on the counter and the thought of another bowl of squash soup is about as appealing as going for a 10km run in a torrential downpour.

Just a heads up: the next recipe you’ll see on here will probably be for squash soup.  Consider yourself warned.

However, if you like leaving your house more than me, you could use grated zucchini (2 c total), or a combo of zucchini, butternut, kabocha, or pumpkin. I won’t judge.

Time for the magic to happen.

Love at first sight?

Not quite; still shy.

Everybody play nice now…just because the eggs didn’t show up doesn’t mean you have to rebel.

Ahh, that’s better.

(I’m not going to lie, I was completely nervous at this point. Embarrassing but true.  Had I made a mistake by not running out to the store to get more eggs????)

After about 50 minutes at 350-degrees, I would soon find out.

Hmm….smells delicious and looks promising, but how will they hold up once they’re out of their pans?

Dare I say I’m impressed?!?!

The bread rose just fine, and held together beautifully.  It is perfectly moist with really nice warm spice undertones.  Wannabe vegan or not, this sure is a winner in my books.

Wannabe healthy? Try this bread for breakfast or a quick snack instead of an oil and sugar laden bakery muffin or quick bread.

Wannabe frugal? Experiment with what you have on hand instead of buying more.

Wannabe vegan? Yes please!

Chocolate Swirled Peanut Butter Banana Bread

When you were a kid, did your parents ever tell you that TV would rot your brain? I can’t remember if mine did or not – does that mean my brain has already rotted? Either way, I watched more TV than I should have as a child, and (most days) my brain works alright.

A few years ago, I made the decision to go without a TV.  Criticized by many and understood by few, it was the right thing for me at the time.  Truthfully, I haven’t really missed it, with the exception of a few odd times.  Besides, I always told myself that if I really wanted to watch TV, I could just go to the gym.

Let’s just say I haven’t watched much TV since my days of “Who’s The Boss?” and my gym membership has remained mostly unused since 2007.

The other day, I made a grave mistake: I plugged my TV into the wall, and – lo and behold – I have cable. Who knew?!?!

Naturally, I did what any good Martha-wannabe would do and I turned it to the Food Network.  “Recipe for Riches” was on – have you heard of it? I hadn’t, but it is a reality show of sorts.  Contestants were competing for the best cake in Canada, and the winner will have their product reproduced under the Presidents Choice Brand.  They also win $25,00o in prize money, if you’re into that kind of thing.

One of the final 2 contestants made this cake called Banana Chocolate WOW cake, or something to that effect.  It was a banana cake with a chocolate filling, and a white chocolate cream cheese icing.  One of the judges commented that her cake was good because it wasn’t as dense as banana breads usually are (clearly, banana cake shouldn’t be as dense), and I’ll admit that while at the end of the episode neither she or the cake WOW’d me (or the judges; she lost so you can save yourself the hour it would take to watch the episode), it made me decide to share my version of banana bread with you sooner rather than later.

What are your thoughts on banana bread? Mine are that it is usually too dense, too greasy, too light, or not enough banana flavour.  I know, I’m so fickle! Don’t you agree though? Many quick breads suffer from the same ailment, but many have not yet achieved the perfect flavour/texture balance.

Until now that is.  Enter my new love – chocolate swirled peanut butter banana bread.  Because really, isn’t everything better with peanut butter and chocolate? 

Oil (canola or grapeseed), buttermilk, bananas, brown sugar, peanut butter (I like natural), vanilla, AP flour, WW flour, eggs, baking powder, baking soda, salt, cocoa powder, chocolate chips.

In a large bowl, mash 3 large bananas.

Add 3/4 c brown sugar, 1/3 c oil, 1/3 c buttermilk, 1/3 c peanut butter, 2 eggs, and 1.5 t vanilla, and beat until everything is well acquainted.

In a separate bowl, stir 1 c AP flour, 1 c ww flour, 3/4 t baking powder, 3/4 t baking soda, and 1/2 t salt together.

Stir the dry ingredients in by hand until everything is just barely incorporated.

No one will eat your banana bread if you don’t.

Wondering when the chocolate joins the party? Grab yourself about 1 c of batter in a separate bowl, and sift in 2 -3 T of cocoa powder.

That, my friends, is why we sift. Use a spoon to smoosh the cocoa pebbles (is that a cereal? I was deprived as a child so I’m not sure) through the sieve, then use the spoon to do a little QC on the batter.

But wait! There’s more:

In this instance, “more” refers to about 1/3 c of chocolate chunks.  Did I measure? Ya right.

Stir the batter together, and set it aside.

Grease and flour 2 loaf pans (I doubled the recipe when I took pictures – this bread is in high demand – so please don’t stretch this 4 ways unless you have a hidden talent for multiplying banana bread), and pour about 2/3 of the regular batter in.

Dallop most of the chocolate batter on top…

Top it off with the rest of the regular batter, and whatever you left in the chocolate bowl.  Unless of course you thought the rest of the chocolate batter was for sampling, in which case you go right ahead.

Gently swirl the two batters together.  Make sure you use a clean skewer for each pan so the swirls are equally distinct.

Bake at 350-degrees for about 40-50 minutes.  These babies took exactly 42 minutes in mine.  Aren’t you proud Mom? I used a timer!

In the pan, they smell delicious.

But once I sliced into them?

To me, this is the quintessential banana bread – not too light, not too dense, hints of peanut butter, and a rich chocolate swirl.

Claimed by some to be the best banana bread they’ve ever had, all I can say is WOW.

(Note: Recipe adapted from the wonderful Julie.)

(Better than) Starbucks Pumpkin Cream Cheese Muffins

My flight out of Calgary was a bit delayed yesterday, which meant that I had time to stop for a beverage/dinner pre-boarding.  Conveniently, there was a Starbucks about 10 ft away from my gate so that’s where I ended up.  No sooner did I join the line of people addicted to overpriced drinks than I saw THE sign.  You know, the one advertising the return of the Pumpkin Spice Latte, and of course, the new Toffee Latte.  Or something like that.  I debated over beverage choices, and while I was ordering my $5.49 Vivanno smoothie (aka dinner), I noticed that their pumpkin cream cheese muffins were also back.  Or maybe they never left the Calgary airport? I was too tired from my spontaneous jaunt through the airport to pay attention to the details, apparently.

Total sidenote, but how is it even possible that someone thinks they can get away with flying with knives in their carry-on bags?!?!  Thanks to those kind souls who considered it their national duty to ensure that the metal detectors at the security check-point do in fact work, I began my training for my 5K race at the airport.  Awesome.

So back to the muffins. I don’t particularly like Starbucks baked goods, and besides, the Scottish in me has a hard time paying $2.95 for a muffin (why does airport food always cost more?!?!).  However, I do love all things pumpkin (except for pumpkin pie), and said to myself “Jaclyn, you can make muffins that taste better! And then you can blog about them!”

I didn’t say that outloud by the way.  I try to avoid talking to myself in public places, especially airports.  It tends to make everyone by the gate uncomfortable, and they all avoid eye contact as if acting captivated by something else will make you sit as far away from them as possible.

I’m not speaking from experience, of course.

After that mini-conversation, I Googled a Starbucks clone recipe as a starting point, and then healthified and personalized it a bit. Cause you know, I’m the Modern Day Martha after all.

I’ll stop talking now.

Go ahead and grab the following:

Flour (I used all-purpose + spelt), cinnamon, nutmeg, cloves, pumpkin pie spice, salt, baking soda, eggs, brown sugar, white sugar, canola oil, applesauce, vanilla, cream cheese, icing sugar, and salted pumpkin seeds.  Whew! I practically need a nap after pulling out all of the ingredients.

Pre-heat your oven to 350 degrees, and line a muffin tin with 10 liners.

Measure out the dry ingredients first:

* 1.5 c of flour – I used 3/4 c each of spelt flour and all-purpose flour, but you can use any combination of AP, whole-wheat, spelt, etc. I think I’m going to try baking with quinoa flour next.

* 1/2 tsp each of cinnamon, nutmeg, cloves, salt, and baking soda

* 2 t of pumpkin pie spice.

Next, the wet ingredients:

* 1 c canned pumpkin (NOT pumpkin pie filling. I’ve made that mistake before, and never will again.)

* 2 eggs

* 1/2 c white sugar

* 1/2 c brown sugar

* 5T applesauce

* 5T canola oil

*1 t vanilla

Something about brown sugar makes me want to build sandcastles.  Anyone know what I mean?

No? Liars.

Before we combine the wet and the dry ingredients, we should make the cream cheese filling. I used 1/2 a block of cream cheese for 10 muffins and found that they could have used more cream cheese filling, so I suggest you use up to a full 8-oz block if you want to live dangerously.

I also added 2T of icing sugar and about 1/2 t of vanilla since I like things on the sweet side, but I suppose you could leave that out.  Oh, and I used full-fat cream cheese.  It’s what I had in the fridge, and besides, I don’t like baking with the low-fat stuff.  It’s against my religion.

Hey, I said these were HEALTHIER, not healthy.  Everyone needs a break from steel-cut oats and tofu now and then.

Smoosh the cream cheese, icing sugar, and vanilla together…

Put the cream cheese mixture into a piping or Ziploc bag for a few minutes while the muffins are finished.

Whisk the wet ingredients together, and pour them over the dry ingredients.

Stir gently to combine everything.  Don’t overmix your muffins or else I will hunt you down and make you repent of your muffin making sins!

In all seriousness though, over-mixing your baked goods makes them tough, so please be gentle!

Do you have one of these?

It’s a disher/portion scoop, and if you don’t have one or 12 of these, please buy a few ASAP. I suggest you buy at least 3 of them in varying sizes. It will make baking muffins and cookies and meatballs and truffles beyond easy, which will make your stomach sing and your lovehandles rebel.

I still think its worth it though.

Now, I’m about to show you what I did, and give you a variation on what you can do. Pay attention please; it’s for your own good.

I scooped the batter into 10 paper-lined muffin tins like so:

And then squeezed a small portion of the cream cheese filling onto each one…

I know it doesn’t look appetizing. Sorry. Stick with me; it gets better. I promise.

I used my fingers a spoon to push the cream cheese filling down and cover it with the pumpkin batter as best I could without making a royal mess.

I failed.

If I had had more time (HA!), I would have made 10 portions of the cream cheese filling and frozen them so they could be pushed into the batter easily.  If you don’t have the time and have an aversion to using your fingers when you cook, you could always fill each muffin cup half-full, drop the cream cheese in, and then cover with more batter.   There are multiple routes to pumpkin cream cheese muffin bliss, my friends. Just because I like to choose the most complicated way of doing something, but that doesn’t mean that you have to.

Sprinkle some salted and roasted pumpkin seeds on top of each muffin before sliding them into the oven.  This will give a bit of textural interest, and help you use up the 38 bags of random things you have in your pantry.

Once again, I am not speaking from experience.

Twenty-two minutes later, look what happened:

The hardest part of making these muffins is giving them a few minutes to cool before eating.

I AM speaking from experience on that one.

Wanna see what they look like, up close and personal?

An interior shot, for your viewing pleasure:

See what I mean about the cream cheese filling? Next time I’m making double the amount of filling.

Speaking of next time, I’m going to go bake another batch of these right now.  You know, for research purposes.  Why wait on a good thing?

(P.S. I just made batch #2 and found the original amount of cream cheese filling to be perfect for 12 muffins.  Weird I know. I must have somehow picked the one muffin with the lowest amount of filling to photograph earlier.  Smaller muffins = better ratio of muffin to cream cheese. I changed my mind about the doubling after all! )

Eggnog Scones

Do you ever open up your fridge and find something that you had completely forgotten about? Tonight I did just that.  While puttering around the kitchen and looking for inspiration, I found a bottle of eggnog in my fridge.  It had rolled to the back of the drawer that keeps things way to cold/semi-frozen, which would explain why I had forgotten about it…ok, and the fact that I almost never drink eggnog yet bought some for some weird reason would also contribute to my forgetfulness.  I checked the expiration date (April 20) and tasted it (two thumbs up), so I figured why not allow it to live out its last days in culinary heaven?

So, then to decide what to make: I figured if you could make scones with heavy cream, then eggnog should work just as well, shouldn’t it?  Who cares if it’s not exactly seasonal; let’s find out what happens together!

Go ahead and round up the following:

Flour, baking powder, sugar, salt, butter, and eggnog.

Weigh yourself 10 oz of AP flour:

Pour the flour into your food processor, then add 1 TBSP of baking powder, 3 TBSP of sugar, and 1/2 tsp of salt. Pulse the food processor a few times to get things all mixed up.

Let’s talk about butter.  When making scones, it has to be cold so if you make these don’t use the stuff that’s been on your counter for the last few days, please and thank you. Measure out 5 TBSP on the most springy cutting board you own…

And then cut it into cubes.

Scatter the butter over the flour in the food processor.  Do you ever tell yourself weird things while you’re cooking? I sometimes do…so for example, I correlated my ability to evenly distribute butter to my potential for success in life.  Nevermind.

Pulse the (evenly scattered) butter and flour mixture for about 12 seconds, or until it resembles coarse meal. If some lumps of butter are larger than others, that is absolutely ok. In fact, 3 out of 4 (wannabe) Martha’s would recommend that.

Ok, so let’s talk about the food processor for a minute.  The reason I like using a food processor when making scones, biscuits, or pastry is because it’s virtually foolproof – sometimes when you use your hands the butter can soften too quickly.  If you don’t have a food processor, just use a pastry blender or 2 knives and you should be just fine.

Dump the contents of the food processor into a bowl:

Measure out 1 c of eggnog:

And let’s make some magic happen already!!!

(P.S. Wanna know a secret? If by some weird chance you don’t have eggnog in your fridge in mid-April, then use an equal amount of heavy cream and you’ll be just fine.)

Stir gently until it begins to form…30 seconds should be plenty of time. At this point in the scone-making process, I figured that plain scones may be delicious but they are also predictable and – dare I say it? – boring.  Since these babies have eggnog in them, I figured that crystallized ginger would be a natural pairing. Had I thought ahead, I would have just whizzed the ginger in the same food processor that I pulsed the flour and butter in.  Go figure, that one was already in the sink and filled with water so its understudy was called into action.

Et voila! It’s practically magic, don’t you think?

Why stop with just ginger, though?

Ahh, yes – dried cranberries and white chocolate.  Life is good.

Now, if I had planned to add these delightful things ahead of time I probably would have added them to the flour/butter mixture and pulsed to mix everything up properly.  Ah well, live and learn.  And eat. I think I’m going to have that made into a t-shirt.

Dump the whole bowl (yup, even those last bits of flour bits that haven’t been incorporated yet!) onto your counter and knead the dough until it comes together.

Shape the dough into a round disc, or a square-ish shape if you’re feeling adventurous like me.

Cut the dough into 8 wedges…

And then arrange them artfully on a cookie sheet.

I felt like glazing the scones, so I did.  With eggnog.  And sugar.  I wished I had some raw sugar, but alas, none was to be found (in my kitchen anyways).  Now that I’m typing this up, I just remembered that I have some raw cinnamon sugar kicking around somewhere.  Looks like I’ll have to make another batch so it doesn’t feel left out!

Bake the scones for about 14 minutes @ 425 degrees, or until the scone tops are light brown. Or until you get impatient and decide that they need to come out of the oven NOW.

Allow the scones to cool on a wire rack for about 10 minutes.

Oh – hello gorgeous!

Now, I’m no expert but I’d say that these scones turned out pretty darn good!  Eggnog scones in the middle of April? It’s a good thing.

Cheese Bread

Don’t you just love cheese bread? I do – well, actually, I usually love the IDEA of cheese bread more than the bread itself. How could anything that combines two my favourite ingredients not be a good thing? Well, unfortunately many so-called “cheese breads” are nothing more than a dry bread with barely a smattering of cheese.  Is flavourful cheese bread even possible? Yes, my friends, it is – and here’s how you do it.

Line a loaf pan with some parchment paper, unless you have more faith in your baking pans than I do in mine. Sprinkle some grated parmesan cheese in the bottom of the pan.  You will note that this parmesan does not come out of a green and white can – there is good reason for this.  Please, for the love of good cheese bread everywhere, if you absolutely refuse to shell out and buy a wedge of the good stuff, just skip this step.  We’re making CHEESE bread, remember?!?!

In a large bowl, whisk together some flour, baking powder, cayenne, salt, and pepper. Mix in some cubed extra-sharp cheddar cheese and stir it around until the cheese is coated with the flour. Why not shredded cheese, I hear you ask? Well, shredded cheese will get lost in this bread. We want our cheese bread to actually taste like cheese after all! As an added bonus, cubing cheese is easier than shredding…unless you buy the pre-shredded stuff, but that’s a whole other post.

In a separate bowl, whisk together some milk, melted butter, an egg, and sour cream. Gently fold the wet ingredients into the dry ones until just combined. I told you this was easy!

Scrape the batter into the prepared pan, and then sprinkle some more parmesan on top for good measure.

Bake until the bread is golden brown…45-50 mins @ 350. Cool in the pan on a wire rack for about 5 minutes, and then remove from the pan and allow to cool on the wire rack for about 45 minutes if you can handle it.  The texture of the bread will improve if you let it cool for a bit, so try to resist the incredible temptation of cutting this bread when its piping hot.

Et voila! Cheese bread with luscious, cheesy pockets of goodness…yummmmmmmmmmm.  AND it only took you a few minutes – if this isn’t a good thing, I don’t know what is.