Garlic Cheddar Quick Bread

I've mentioned my undying love for googling random ingredients and seeing what comes up. Well, that love is still continuing. I wanted to make some type of garlic and cheese bread but I didn't have time to use yeast so after a quick search I stumbled upon this recipe.

This recipe came together in about 10 minutes and then into the oven it went. That's my idea of a great recipe! As it was cooking I was moaning (literally) over how amazing it smelt. I couldn't even wait for it to cool- the second it came out I sliced off a piece and dove in. John was more than happy to split it with me- the smell was intoxicating. Think garlic cheddar bay biscuits from Red Lobster- that's what it smelt like.

After the first bite the verdict was in- delicious. It was lightly seasoned and very fluffy. I had added some extra seasonings and it was still lightly seasoned- next time I would double the seasonings. The texture was of a typical quick bread- soft and dessert like. I had something else in mind though- grilled cheese! And while it was interesting because the bread was crumbly, it was still a mighty epic grilled cheese.

Definitely worth making. You won't be able to resist it. I froze the sliced and can't wait to eat them with our meals in the upcoming weeks. My only suggestion would be to double the garlic powder, but you know me and garlic... there's no such thing as too much!

Source: Adapted from Taste of Home

Ingredients:
3 cups all-purpose flour
4.5 tsp. baking powder
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp. garlic powder (could be doubled if you like a lot of garlic)
1/2 tsp. Italian seasonings, divided
1.5 cups milk
1/4 cup vegetable oil
1 egg

Directions:
1. Preheat the oven to 350. Combine the flour, baking powder, cheese, sugar, garlic powder, and 1/4 tsp. Italian seasoning in a bowl.

2. In a separate bowl combine the milk, oil, and egg. Stir into dry ingredients until moistened.

3. Pour into a greased 9x5 loaf pan. Top with additional 1/4 tsp Italian seasoning. Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean.

4. Allow to cool in pan for 10 minutes. Then transfer to a wire rack to cool.