Cheesy Onion Quick Bread

This bread is wonderful made ahead, then sliced, wrapped and frozen. When you're ready to serve it, just heat up slices at the last minute.


12 servings


1 medium onion, chopped
1 teaspoon olive oil
1 1/2 cups reduced-fat biscuit/baking mix
1 egg, lightly beaten
1/2 cup fat-free milk
1 cup shredded reduced-fat Cheddar cheese, divided
2 teaspoons poppy seeds
1 tablespoon butter or stick margarine


Preheat oven to 400°F (204°C). Grease an 8 x 4 x 2-inch loaf pan with cooking spray.

In a small nonstick skillet, saute onion in oil until tender; set aside. Place biscuit mix in a bowl. Combine egg and milk; mix well. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and poppy seeds. Transfer to the prepared. Sprinkle with the remaining cheese. Drizzle with butter.

Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire cooling rack.


Store in the refrigerator.

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