Peppery Cheese Bread

The winning recipe from this month's issue of Taste of Home magazine. To quote my two-year-old, "This is good food, Mom!" She's not one to heap praise, so I think this one's a keeper.
Ingredients:
2-1/2 cups all-purpose flour (I used whole wheat flour)
1 tablespoon sugar
1-1/2 teaspoons coarsely ground pepper
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup (8 ounces) reduced-fat plain yogurt
1/2 cup canola oil
1/4 cup milk
1 tablespoon spicy brown mustard
1 cup (4 ounces) shredded cheddar cheese
2 green onions, thinly sliced
Directions:
In a large bowl, combine the first six ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk and mustard. Stir into dry ingredients just until moistened. Fold in cheese and onions.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

I do think this will be the only recipe we'll be trying anytime soon from their bread recipe contest...the rest were chock-full of extra sugars and fat.
As in the "Peanut Butter Banana Bread"--also including butter, cream cheese, and chocolate chips. Sounds yummy, but more of a cake than a bread. No easy way to slip spinach in that one! Or the "Savory Dill & Caraway Scones"--with butter, egg yolk, sour cream, ricotta cheese, AND heavy whipping cream. I like filling, down-home cooking as much as any former Wisconsin resident (Taste of Home is headquarted in Greendale, Wisconsin) but a few lighter recipes would make it easier on a mom trying to raise healthy girls. Maybe the "Chocolate Chai Mini Loaves" could pass as a dessert?