Another quick and easy bread recipe …

… of the “no yeast” variety.

There's only one word for this loaf – scrumptious!

Cheese & Pecan loaf

60g Parmesan cheese, grated

350g plain flour

1 tbsp baking powder

pinch cayenne pepper

125g mature cheddar cheese, cut

into small cubes

60g chopped pecan nuts (or walnuts

if preferred)

4 spring onions, trimmed and chopped

250ml full fat milk

1 large egg

170ml tub of sour cream

salt and black pepper

900g (2lb) loaf tin, well buttered and

lined

Pre-heat your oven 180c/160fan/Gas 4

Sprinkle half the grated Parmesan cheese into the loaf tin to coat the base and sides.

Mix the flour, baking powder, cayenne pepper, 1 tsp salt and lots of black pepper into a large bowl. Mix in the cheddar cubes, nuts and spring onions.

In a separate bowl whisk the milk, egg and cream together then fold into the dry ingredients.

Spoon in the loaf tin, smooth the top and sprinkle with the remaining grated Parmesan cheese.

Bake for 50/55 minutes until golden brown – skewer test i.e. insert skewer into loaf, on removal should be clean. Cool in the tin for 5 minutes, turn out and transfer to a rack to cool.

Serve warm with lots of butter.

You could serve as part of a breakfast, a brunch, a snack or just because it's scrumptious!

Then there's a muffin loaf ...