Tomato Bread with Chile Cream Cheese Spread

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon crushed oregano
1 teaspoon sugar
1/2 cup grated Cheddar cheese
1/4 cup grated parmesan cheese
1/3 to 2/3 cup milk
1 (16 ounce) can stewed tomatoes, drained
2 eggs
1/4 cup vegetable oil

Heat oven to 350 degrees F. Grease a loaf pan.

Stir together first eight ingredients. Drain the tomatoes into a measuring cup and add enough milk to the liquid to make 2/3 cup. Add the liquid, eggs and oil to the dry ingredients and stir to blend. Cut the tomatoes into large chunks and carefully fold into the batter (it will be stiff). Spread into prepared pan, and bake for one hour. Makes one loaf.

Chile Cream Cheese Spread:
8 ounces cream cheese, softened
1 small can diced green chiles, drained
    or 1 jalapeno chile, minced

Mix cream cheese and chiles, adding a bit of milk to get to desired consistency.

Spread cooled bread slices with Chile Cream Cheese Spread.