Ham and Cheese Quick Bread

Ham and Cheese Quick Bread is a savory and delicious baked treat that combines the flavors of ham, cheese, and spices in a moist and flavorful loaf. It’s perfect for breakfast, brunch, or as a snack. This quick bread is easy to make and doesn’t require yeast or lengthy rising times. The combination of finely chopped deli ham, grated Gruyere cheese, and spring onions adds a delightful savory twist to the bread. The addition of dry mustard and a pinch of cayenne pepper gives it a subtle kick of flavor. The bread is moist and tender, thanks to the use of vegetable oil and milk in the batter. A final touch of glaze made with honey, milk, and dry mustard adds a touch of sweetness and tanginess. This Ham and Cheese Quick Bread is versatile and can be enjoyed warm or at room temperature. It’s a perfect addition to any meal or gathering, and it’s sure to be a hit with ham and cheese lovers.

INGREDIENTS:

• 3 eggs
• 2 tablespoons honey
• 170g deli ham, finely chopped
• 85g gruyere cheese, grated
• 2 spring onions, chopped
• 55g gruyere cheese, diced
• 80ml vegetable oil
• 180ml milk, plus 1 tablespoon
• 1 1/4 teaspoons baking powder
• 240g plain flour
• 3/4 teaspoon bicarbonate of soda
• 2 1/4 teaspoons dry mustard
• Pinch of cayenne pepper
• 1/2 teaspoon sea salt
• Non-stick cooking spray

INSTRUCTIONS:

1. Preheat the oven to 175°C. Lightly spray a 9-by-5-by-3-inch metal loaf pan with non-stick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, 3/4 teaspoon dry mustard, salt, and cayenne until combined.
3. In a large bowl, whisk together 180ml milk, oil, 1 tablespoon honey, and eggs until smooth. Stir in the dry ingredients until just combined. Fold in the ham, grated cheese (reserving some for sprinkling on top), diced cheese, and spring onions.
4. Pour the batter into the prepared loaf tin and sprinkle the top with the remaining cheese. Bake for 40 to 45 minutes, or until well risen, golden brown, and a skewer or cake tester inserted in the center comes out clean.
5. Cool the loaf in the pan for 10 minutes. In a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk, and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds.
6. Turn the loaf onto a wire rack and generously brush with the warm glaze. Allow the loaf to cool completely before serving.

NOTES:

• Use a metal loaf pan for baking the bread. It helps to distribute the heat evenly, resulting in a well-risen and evenly cooked loaf.
• Make sure to grease the loaf pan with non-stick cooking spray to prevent the bread from sticking to the pan.
• Don’t overmix the batter. Mix until the dry ingredients are just combined with the wet ingredients to avoid overdeveloping gluten, which can result in a dense bread.
• Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer shelf life. Reheat slices in a toaster or microwave before serving.