Cheesy Taco Loaf
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon Clabber Girl Baking Powder
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon dried cilantro
1/4 teaspoon red pepper flakes
1 1/3 cup shredded taco seasoned cheese (a cheddar and monterey jack blend)
1 beaten egg
7/8 cup milk (3/4 cup plus 2 tablespoons)
3 tablespoons cooking oil
Preheat oven to 350 degrees F.
Grease an 8×4 inch loaf pan; set aside.
In a large bowl combine flour, sugar, baking powder, salt, cumin, cilantro and red pepper flakes. Add cheese and toss until coated.
In a medium bowl combine milk, oil and egg. Pour into dry ingredients and stir just until moistened.
Pour into prepared 8×4 inch loaf pan and bake at 350 degrees F. for 55 to 60 minutes, or until bread tests done. (A toothpick inserted into center of loaf comes out clean.)
Cool in pan on wire rack, then remove from pan and place bread on wire rack until completely cooled. Do Not Slice Before Bread is Cooled Completely
2002 Iowa State Fair 2nd Place Winner, Emma Whitlock of Indianola