Description

This Savory Bacon Cheddar Quick Bread is the perfect blend of crispy bacon, sharp cheddar, and aromatic green onions, creating a delicious loaf that’s quick to make and impossible to resist. It’s ideal for breakfast, brunch, or as a side to soups and stews. With no need for yeast, you’ll have a warm, cheesy bread on your table in under an hour!

Ingredients

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Dry Ingredients:

2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

Wet Ingredients:

2 large eggs
1 cup buttermilk
1/4 cup olive oil

Mix-Ins:

4 slices cooked bacon (diced)
One and a half cups of shredded cheddar cheese (portioned out for use.)
1/2 cup green onions (diced (about 2 large green onions))

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Instructions

Prepare the Oven: Set your oven to preheat at 350°F (175°C). Lightly grease a standard loaf pan and place it aside for later use.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well mixed.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, and olive oil until smooth.
Combine and Fold: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix. Fold in the diced bacon, 1 cup of the shredded cheddar, and the diced green onions.
Add Batter to Pan: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar over the top for an extra cheesy crust.
Bake: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool and Serve: Let the bread cool in the pan for approximately 10 minutes, then transfer it to a wire rack. Slice it and enjoy either warm or at room temperature.

Notes

Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Wrap the cooled bread tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Defrost at room temperature and reheat before serving.
Customization: Add jalapeños for a spicy kick or swap cheddar for Gouda for a smoky flavor.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Snack
Method: Baking
Cuisine: American