Bacon Cheese Bread

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This savory bacon bread is the perfect side for any dinner. No kneading, it's quick & easy with just the right amount of heat!

Prep Time15

Cook Time45

Total Time1

Course: Bread

Cuisine: American

Servings: -14 slices

Calories: 273kcal

Author: Linda Warren

Ingredients

6 slices bacon chopped
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cayenne pepper
¼ teaspoon salt
4 large eggs
½ cup buttermilk
¼ cup extra light olive oil
6 oz. cheddar cheese, grated
1 ⅓ cups Parmesan cheese, grated
6 green onion stalks, chopped fine
1 jalapeno pepper, minced
2 teaspoons fresh thyme, minced (or ¾ teaspoon dried thyme)

Instructions

Preheat oven to 350°F. Spray a loaf pan with nonstick oil spray and line the bottom of the pan with parchment paper. Spray again.
In a medium skillet, fry the bacon until crisp and brown. Remove and set on a paper towel to drain.
In a large bowl, combine the dry ingredients - flour, baking powder, cayenne pepper & salt.
In a medium bowl, whisk the eggs then add buttermilk and olive oil. Add wet ingredients to dry ingredients. Stir until just. combined.
Fold in the cheeses, crumbled bacon, chopped green onions, minced jalapeno pepper, and fresh thyme into the bread batter. Batter will be thick.
Pour into prepared loaf pan. Smooth the top and make sure to push it into all the corners.
Bake for 45 minutes or until a toothpick in the center comes out clean. Let cool in the pan for 10-15 minutes then invert onto a wire rack and let cool completely.
Slice and serve.

Notes

STORING/FREEZING

Storing: After the bread is cool, wrap it tightly in plastic wrap or aluminum foil. Store in the refrigerator. It will last up to 5 days in the fridge.

Freezing: Allow the bread to cool completely. Slice the bread and wrap each slice in plastic wrap or aluminum foil. Place the wrapped slices in a freezer-safe container or plastic freezer bag. Freeze it for up to 3 months. Thaw it in the fridge overnight.

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