This is a very easy and quick to make loaf. Lovely on its own but I like serving it with a hot bowl of soup, so comforting on a cold autumn evening.
Cheddar & Watercress Loaf
180ml Greek yoghurt
120ml sunflower oil
2 large eggs
80g watercress, finely chopped
120g Cheddar cheese, grated
225g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
Preheat the oven to 180C/160C fan. Line a loaf tin with baking parchment.
In a bowl, beat together the yoghurt, oil and eggs then stir in the watercress and the 70g of the cheddar until well combined.
In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and salt, then stir into the egg mixture until just combined. Do not over mix.
Pour the mixture into the prepared tin and sprinkle with the remaining 30g of cheddar.
Bake in the oven for 30 – 35 minutes or until golden brown and a skewer inserted into the middle comes out clean.
Remove the loaf from the oven and leave to cool for 5 minutes before turning the loaf out onto a cooling rack to cool completely.