This is from the Betty Crocker website...
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Spinach-Cheese Bread
PREP TIME20 Min
~@~@~@~@~@~
Rhonda in Missouri
* TOTAL TIME1 Hr 45 Min
* SERVINGS16
3 cups Original Bisquick® mix
1/4 cup vegetable oil
1 tablespoon caraway seed
3 eggs
1 can (11 oz) condensed Cheddar cheese soup
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with
shortening.
* 2 In large bowl, stir together all ingredients except spinach
thoroughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.
* 3 Bake 55 to 65 minutes or until toothpick inserted in center comes
out clean. Cool 20 minutes; remove from pan to cooling rack.
Instead of caraway seed, use 1 tablespoon of dried minced onion to add a subtle
onion flavor to the bread.
Drain the thawed spinach in a strainer, then squeeze out the excess moisture
using paper towels or a clean kitchen towel until the spinach is dry.
Most quick breads are removed from their pans to a cooling rack. This produces
a drier, crispier surface. If left in the pan, the bread would steam and become
soft.
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