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!
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Servings: 1 5x9 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 5x9” 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.