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Bacon-Cheddar Breakfast Loaf

This recipe from Pat Harmon was the $250 runner-up in the 2000 Quaker Oats -- Easy Everyday Favorites contest. This hearty bread has three of the five food groups -- dairy, grains, meat -- and we can envision a parent handing it off as their student dashes for the school bus.

1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons brown sugar
1 cup plus 1 tablespoon quick oats, divided
2 eggs, slightly beaten
1 cup plain low-fat yogurt
1/4 cup butter or margarine (not spread), melted
1 cup shredded sharp Cheddar cheese
8 slices bacon, microwaved or fried crisp, well-drained and crumbled

Preheat oven to 350 degrees. Grease or spray a 9-by-5-inch loaf pan with nonstick vegetable spray.

In large mixing bowl, mix together flour, baking powder, baking soda, salt, brown sugar and 1 cup quick oats. Stir in by hand the eggs, yogurt and melted butter. Mix in shredded cheese and crumbled bacon (we used precooked packaged bacon, which gave an intense bacon flavor to the bread).

Spoon into prepared pan. Sprinkle remaining 1 tablespoon quick oats on top. Bake at 350 degrees for 40 to 45 minutes. Cool slightly and remove from pan. Serve warm. Serves 10 to 12.

Thursday, April 05, 2001

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