Whisk together the vegetable oil, milk, and beaten egg in another dish.
Combine the wet components with the dry ones just until blended. Guard from overmixing!
Load the batter into your ready loaf pan.
Baker until a toothpick put into the middle comes out clean, 35 to 40 minutes.
Before moving the bread to a wire rack to cool completely, let it cool in the pan for a few minutes.
suggestions:
Before baking, toss some more shredded cheese on top of the batter for a really cheesy taste.
Other mix-ins you might use into this dish include chopped fresh herbs, cubed ham, or chopped jalapeño.
Though it may also be kept room temperature for up to three days or in the refrigerator for up to a week, this bread is best eaten warm.
Enjoy!
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