Ham and Cheese Bread Loaf

What to do with leftover ham?  For an interesting twist, try this savory ham and cheese bread.  It goes great with a nice hot bowl of soup and a huge green salad.  Or it is even better toasted and buttered for breakfast with your hot tea or coffee.

I have been hearing a lot about grapeseed oil lately.  It is supposed to be lighter in taste than olive oil.  Grapeseed oil has a much higher smoking point temperature than olive oil.  On the other hand grapeseed oil is much more expensive than olive oil.

While at the grocery store I came across Pompeian brand OlivExtra Premium Mediterranean Blend.

A blend of Extra Virgin Olive Oil, Canola oil, and Grapeseed oil.  So I figured why not give it a try.

Recipe  inspired by The Nap Time Chef.

Ham and Cheese Bread Recipe


Ham and Cheese Bread Recipe


Ham and Cheese Bread Recipe

  Ham and Cheese Bread Loaf

Ham and Cheese Bread Loaf

Recipe Type: Bread
Author: Marlene Baird
Serves: 12 slices
The size of your loaf pan will determine how long it bakes. I used a large 12 x 6 loaf pan it was ready in 20 minutes. After using the larger pan, I would recommend an 8 x 4 and bake for about 40 minutes.
  • 1 1/3 cups organic whole grain pastry flour (like Arrowhead mills)
  • 2 teaspoons baking powder
  • 1 teaspoons salt
  • 1/2 teaspoons black pepper
  • 3 eggs
  • 1/3 cup 2% milk
  • 1/3 cup olive oil (I used the new Pompeian Mediterranean Blend
  • 2 oz. baked ham, cut into ¼? cubes
  • 1/2 cup reduced fat cheddar jack shredded cheese
  1. Preheat oven to 350ºF. Butter a loaf pan spray with non-stick spray.
  2. In a large bowl, whisk flour with baking powder, salt and pepper.
  3. In a medium bowl lightly whisk the eggs, then whisk in the milk and olive oil.
  4. With a spatula, fold the wet ingredients into the dry until just mixed. Fold in ham and cheese.
  5. Pour batter into loaf pan and smooth the top. Bake for 40-50 minutes, or until a cake test comes out with a few crumbs attached.
  6. Cool loaf in the pan on a wire rack for 5 minutes. Then, turn it onto the rack and cool completely.

4 PP per slice

I made this bread on the same day I made the roasted carrot soup and they were a great combination.

Thanks for stopping by.

By the way, I am feeling lots of love today as it is my BIRTHDAY!



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