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

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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 the beginning of this week…on Halloween. Soup season is what I had in mind when putting this recipe together. 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. If you don’t care for 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 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 dough or batter also does not require any kneading.

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 add 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!

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

Buttermilk quick bread loaf on a grey board with two slices cut.

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!
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine American
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 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. Whisk together all your dry ingredients in a large bowl. Set aside. In a medium size bowl, whisk together your wet ingredients. Pour into the bowl of dry ingredients and combine with a spatula. 
  • After you fry up your pancetta, add that into the bowl along with your shredded cheddar. 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. 
Keyword buttermilk bread, quick bread, savory bread