This savory loaf is delicious served slightly warm, or toasted the next day and lightly buttered or topped with egg salad for a festive lunch or snack.
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 1/4 teaspoons dry mustard
- 1/2 teaspoon kosher salt
- Pinch cayenne pepper
- 3/4 cup plus 1 tablespoon milk
- 1/3 cup vegetable oil
- 2 tablespoons honey
- 3 eggs
- One 6-ounce piece deli ham, finely chopped (about 1 1/4 cups)
- 1 cup shredded gruyere cheese, lightly packed (about 3 ounces)
- 1/2 cup finely diced (about 1/4-inch) havarti or gruyere cheese (about 2 ounces)
- 2 scallions, chopped
Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.