The Best Buttermilk Quick Bread with Cheddar Cheese and Pancetta

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This savory, buttermilk quick bread is the perfect warm slice of goodness to serve with all your soups this season!

I’m one of those people who doesn’t truly feel like it’s soup season until the skies are a little more grey and the temperature drops to just under 80°F. I know, blame it on the beautiful Southern California weather. This year, this hadn’t happened until last week…right before Halloween. Soup season is what I had in mind when putting this recipe together. It’s honestly one of the easiest bread recipes you’ll ver make. Additionally, there is no need for a bread machine. This buttermilk quick bread checks off all the boxes. It’s savory, moist, full of flavor, is ready after about an hour in the oven and is extremely versatile. My house smells amazing every time I make it!

Buttermilk quick bread on a serving tray.

Variations

Experiment with different cheeses. If you don’t care for sharp cheddar cheese, you can easily swap it out for another like parmesan, Monterey jack, or any other favorite cheese. The same goes for the seasonings. Play around with other flavors like rosemary, sage or herbes de provence. Don’t like pancetta? Swap out for bacon, guanciale or leave out all together. I also added chopped, garlic seasoned almonds on top which gave this buttermilk bread recipe a nice little crunch and an extra bit of savoriness.

What is quick bread?

It’s basically bread that isn’t required to be made with yeast or need any time for the dough to rise before baking. The leavening agents in these kinds of recipes are usually baking powder and baking soda. The bread dough or batter also does not require any kneading.

Ingredients

The simple ingredients for this buttermilk quick bread recipe were carefully selected to create a flavorful and savory homemade bread with a touch of richness. Here’s a brief breakdown on why each ingredient was chosen:

  1. All-Purpose Flour: Serves as the base ingredient for the bread, providing structure and texture.
  2. Baking Powder and Baking Soda: These leavening agents help the bread rise and become light and fluffy.
  3. Salt: Enhances the overall flavor and balances the other ingredients.
  4. Italian Seasoning: Adds a blend of complementary herbs that infuse the bread with a savory aroma and taste.
  5. Dried Minced Garlic: Provides a pronounced garlic flavor, adding depth and complexity to the bread.
  6. Buttermilk: Imparts moisture and tenderness to the bread, while also contributing a tangy flavor.
  7. Olive Oil: Adds richness and a subtle fruity note to the bread’s flavor profile.
  8. Honey: Balances the savory flavors with a touch of sweetness, enhancing the overall taste.
  9. Cheddar Cheese: Incorporates a savory, cheesy element that pairs well with the other flavors.
  10. Pancetta: Brings a delightful smokiness and a hint of saltiness to the bread, enhancing its savory character.
  11. Garlic Almonds: Infuses the bread with a crunchy texture and intensified garlic flavor, elevating its overall taste. I sprinkled them only on the top. The almonds are an optional element.

See recipe card for quantities.

How to make homemade buttermilk bread

  • Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder, baking soda, salt, Italian seasoning, and minced garlic. Set aside. In a large mixing bowl, whisk together 1 egg, buttermilk, olive oil, and honey. Add dry ingredients into the bowl of wet ingredients. Combine well with a spatula.
  • Pan fry your pancetta and place on a plate lined with napkins to soak up the excess oil. Add the pancetta along with shredded cheddar cheese to the buttermilk mixture bowl. Fold into the batter. Pour batter into a 5″x9” loaf pan that has been sprayed with non-stick cooking spray and lined with parchment paper.
  • If you opt to add the almonds on top like I did, chop them by hand or place them in food processor for a few seconds. Add chopped almonds on top of the loaf before placing in the oven.
  • Bake in preheated oven at 350°F for 50-55 minutes. A toothpick inserted in the middle may have a a few moist crumbs. This is fine. The warm loaf of bread will continue to bake for a few minutes after removing from the oven. Place the pan on a wire rack to cool. Let bread cool for 35-40 minutes before removing from the loaf pan.

Storage

Store leftover bread in an airtight container. Alternatively, you can also wrap it in plastic wrap to preserve the moisture.

What if I don’t have any buttermilk on hand?

Fear not. As long as you have milk and an acid at home like a lemon or vinegar, you can make your own buttermilk! You can either stir in 1 tablespoon of lemon juice or 1 tablespoon of vinegar into 1 cup of milk. Let it stand for 10 minutes before using.

Don’t forget to check out our latest recipe for The Best Chocolate Pancakes Recipe It’s the smell you’ll want to wake up to on a crisp, fall morning. Your whole family will love these!

Close up shot of bread.

Click the link here to order a 5×9 loaf pan if you don’t have one already.

Buttermilk Quick Bread with Cheddar and Pancetta

This savory, buttermilk quick bread is the perfect warm slice of goodness to serve with all your soups this season!
Print Recipe PIN RECIPE
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Servings: 1 5×9 loaf

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp Italian seasoning
  • 1 tbsp dried minced garlic
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 1 cup shredded cheddar cheese
  • 2 oz pancetta
  • 4 oz garlic almonds optional

Instructions

  • Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder, baking soda, salt, Italian seasoning, and minced garlic. Set aside. In a large bowl, whisk together 1 egg, buttermilk, olive oil, and honey. Add dry ingredients into the bowl of wet ingredients. Combine well with a spatula.
  • Pan fry your pancetta and place on a plate lined with napkins to soak up the excess oil. Add the pancetta along with shredded cheddar cheese to the buttermilk mixture bowl. Fold into the batter. Pour batter into a greased or parchment-lined 5×9” loaf pan.
  • If you opt to add the almonds on top like I did, chop them by hand or place them in food processor for a few seconds. Add chopped almonds on top of the loaf before placing in the oven.
  • Bake at 350°F for 50-55 minutes. A toothpick inserted in the middle may have a a few moist crumbs. This is fine. The bread will continue to bake for a few minutes after removing from the oven. Place the pan on a wire rack to cool. Let bread cool for 35-40 minutes before removing from the loaf pan.

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