2-1/2 cups all-purpose flour
1 Tbsp sugar
1-1/2 tsp. cracked black pepper
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2 beaten eggs
1 8-oz carton plain low- or non-fat yogurt
1/2 cup cooking oil
1/4 cup milk
2 Tbsp dijon or spicy brown mustard
1 cup shredded cheddar
1/4 cup thinly sliced green onion

preheat oven to 350. grease the bottom and 1/2 inch up the sides of an 8x4x2 loaf pan (so the batter can climb up the non-greased walls, but will release from the greased bottom); set aside.

in a large bowl, stir together flour, sugar, pepper, baking powder, salt, and soda. make a well in center of the dry mixture; set aside.

In a medium bowl, beat the eggs with a fork till combined. beat in yogurt, oil, milk and mustard. add to the dry mixture along with the cheese and green onions. mix quickly with as few strokes as possible to just moisten ingredients. (if you mix up a quick bread too thoroughly, it doesn't rise well and is hard and compact.) pour batter into prepared loaf pan. bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. (I have never baked this for less than an hour. I use a gas oven and a pyrex loaf pan, with the rack positioned above the center of the oven. who knows?) the wooden pick idea seems essential; this bread can fool my long metal cake tester into thinking it's done when it's not.

cool on a wire rack for 10 minutes. remove bread from pan and cool on a rack for an hour (or as long as you can stay away from it). makes 16 servings (maybe in some alternate universe).