2-1/2 cups all purpose flour
1 tbsp sugar
1-1/2 tsps coarsely ground pepper
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 cup reduced-fat plain yogurt
1/2 cup canola oil
1/4 cup 2% milk
1 tbsp spicy brown mustard
1 cup (4oz) shredded cheddar cheese
2 green onions, thinly sliced
In a large bowl, combine the first six ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk and mustard. Stir into dry ingredients just until moistened. Fold in cheese and onions.
Transfer to a greased 9 in x 5 in loaf pan. Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
**consider letting this bread "rest" for a day. After it cools, wrap it in foil and refrigerate it overnight. It allows the flavors to blend and it'll be easier to cut.