Tomato-Cheddar Bread

Tomato-Cheddar Bread
Yield: 2 loaves Prep 5 mins Bake 350°F 45 mins


  • 3 cups all-purpose baking mix
  • 1 cup shredded cheddar cheese
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1 14 1/2 ounce can diced tomatoes, with juice

Make It

1. Heat oven to 350 degrees F. Coat two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans with nonstick cooking spray.

2. Stir together baking mix, shredded cheese and salt to taste in a large bowl; make well in center of mixture. Add eggs, milk and tomatoes to well. Stir just until the dry ingredients are moistened. Divide batter evenly between the prepared loaf pans.

3. Bake in 350 degree F oven 45 minutes, until wooden pick inserted in centers tests clean. Cool in pans on rack 5 minutes. Unmold. Serve warm. Makes 2 loaves.

Nutrition Facts

Amount Per Serving: cal. (kcal): 184, Fat, total (g): 9, chol. (mg): 46, sat. fat (g): 4, carb. (g): 20, fiber (g): 1, pro. (g): 6, sodium (mg): 533, Percent Daily Values are based on a 2,000 calorie diet.