Spinach-Cheese Bread
Yield
6 servingsPrep
10 minCook
60 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
biscuit baking mix (bisquick)
|
*
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
caraway seeds
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
soup, cream of cheddar
|
|
| 1 | package |
spinach, frozen
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
biscuit baking mix (bisquick)
|
*
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
caraway seeds
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
soup, cream of cheddar
|
|
| 1 | package |
spinach, frozen
|
|
Directions
Thaw and squeeze dry the spinach.
Grease a 9x5x3 loaf pan. Mix all ingredients except spinach until well-blended.
Fold in spinach. Pour into pan.
Bake at 350 f. for 55 to 65 minutes until a wooden toothpick comes out clean after being inserted in center.
Cool 20 minutes. Remove from pan.
