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 bread dough or batter also does not require any kneading.
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. Fold into the batter. Pour batter into a greased or parchment-lined 5"x9” 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 pan.
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.