Cheesy Onion Quick Bread


'I like to make this bread ahead, then slice, wrap and freeze it,' says Davona Henderson of Bountiful, Utah. 'When I'm ready to serve it, I just heat up slices at the last minute.'

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
12 servings


  • 1 medium onion, chopped

  • 1 teaspoon olive oil

  • 1 ½ cups reduced-fat biscuit/baking mix

  • 1 egg, lightly beaten

  • ½ cup fat-free milk

  • 1 cup shredded reduced-fat Cheddar cheese, divided

  • 2 teaspoons poppy seeds

  • 1 tablespoon butter or stick margarine


  1. 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.

  2. Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 400 degrees F for 20-25 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 rack. Store in the refrigerator.


Nutritional Analysis: One slice equals 115 calories, 5 g fat (2 g saturated fat), 27 mg cholesterol, 275 mg sodium, 12 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.