This savory Bacon Cheddar and Onion Quick Bread is the perfect side for any dinner. No kneading, just quick & easy with the right amount of heat!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf
Author Linda Warren


  • 6 slices bacon chopped
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons cayenne pepper
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup extra light olive oil
  • 6 oz. cheddar cheese, grated
  • 1-1/3 cups Pecorino Romano or Parmesan cheese, grated
  • 6 green onions, chopped fine
  • 2 scallions, chopped
  • 1 jalapeno pepper, minced
  • 2 teaspoons fresh thyme, minced


  1. Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and line bottom of pan with parchment paper.
  2. In a medium skillet, cook bacon until crisp. Remove and let drain on paper towel.
  3. Combine flour, baking powder, cayenne & salt in a large bowl.
  4. In a medium bowl, whisk eggs then add buttermilk and olive oil. Pour into dry ingredients and sitr until combined.
  5. Fold in remaining ingredients. Pour into prepared loaf pan.
  6. Bake for 45 minutes or until toothpick in center comes out clean. Let cool 10-15 minutes in pan then invert onto wire rack and let cool completely.
  7. Slice and serve.

Recipe Notes

I like to freeze half of my loaf and use it for future dinners. Just wrap it well in plastic wrap or a Ziploc bag. It will keep about 3 months in the freezer or about 1 week in the refrigerator.