2 1/2 cups flour
1/2 cup grated Swiss or cheddar cheese
1/4 cup grated Parmesan cheese
1 tablespoon baking powder
3/4 tablespoon sugar
1 teaspoon garlic salt
1 teaspoon oregano
3/4 teaspoon salt
1/8 teaspoon cayenne
1 (16-ounce) can stewed tomatoes, drained, coarsely chopped, reserve liquid
1/4 cup oil
Preheat oven to 350 degrees.
Grease an 8 x 4 x 3-inch loaf pan.
Stir together flour, cheeses, baking powder, sugar, garlic salt, oregano, salt and cayenne.
Add enough milk to reserved tomato juice to make 2/3 cup liquid.
Add eggs and oil; stir to blend well. Mix with flour mixture.
Fold in chopped tomatoes. Batter will be thick.
Pour into prepared pan.
Bake for 60 minutes or until toothpick comes out clean.