Ham and Cheese Quickbread

I wish everyday could be Mother’s Day.

With children, there are few places where quiet can be found. Usually, quiet comes along with bleary-eyes late at night, or occasionally, early in the morning after a long night. Hopefully that quiet is accompanied by your significant other, maybe a glass of wine, or a good book or movie.

Quiet came for me early on Mother’s Day morning. We had a late night the evening before so the girls were still asleep. I tiptoed downstairs intending to enjoy a warm latte and a magazine but instead, I felt compelled to pop into the kitchen and make a little something special for breakfast — it was Mother’s Day after all.

The girls woke up to the scent of baked ham and fresh bread. Both of them quickly scrambled out of bed to see what was to greet them. Together, we enjoyed Mother’s Day breakfast at our sunny kitchen table, chatting and giggling as we gobbled up half of the loaf. As Emma was dabbing up the last of the crumbs on her plate, she turned to me and exclaimed “That was great, Mummy! I wish everyday could be Mother’s Day.”

Ham and Cheese Quickbread

inspired by these Ham and Cheese Muffins on SavvyMom
(1 – 4″x 9″ loaf)

1 1/2 cups whole wheat flour
1 cup all-purpose flour
4 tbsp ground flaxseed
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground kosher salt
1 cup plain Greek yogurt
1/4 cup extra virgin olive oil
2 large eggs
4 tbsp maple syrup
3 tbsp mustard
2 cups finely chopped ham steak
1 1/2 cups shredded old cheddar cheese
1/2 cup finely shredded pecorino romano
scant 1/2 cup skim milk
good quality butter (optional, for serving)

Line a 4″ x 9″ loaf pan with parchment paper and preheat the oven to 350F.

In a large bowl, whisk together the flours, flaxseed, baking powder, baking soda and salt. Set aside.

In a medium bowl, beat together the yogurt, olive oil, eggs, maple syrup and mustard. Add the yogurt mixture, the ham and cheeses to the flour mixture and stir until just combined. Add enough milk, about 1/4 cup at a time, and stir long enough to ensure all the flour is moistened.

Scrape the dough into the prepared loaf pan and bake in the preheated oven for 40-50 minutes until the top is golden and a toothpick inserted into the centre comes out clean. Remove from oven and let cool in pan for 10-15 minutes. Serve warm spread with a pat of butter or at room temperature.

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