Bacon Cheddar and Onion Quick Bread

Bacon Cheddar and Onion Quick Bread An easy to make bread that boasts plenty of flavor. Bacon, cheddar and green onions flavor a dense quick bread that pairs well with just about anything!

I love making quick breads, like Chocolate Banana Bread or Chocolate Zucchini Bread, but I had never tried making a savory bread. You know, one where something other than fruit, chocolate and sugar are the main stars.

So I finally decided to change that when I found a recipe I knew I could adapt to suit our family’s tastes. It reminded me of the onion pancakes I used to get when I traveled over to Asia but with the added flavors of bacon and cheese. After all, everything is better with bacon in it, right? Oh, and cheese, wait and onion too! I mean, all you have to do is take a look at this bread and know that there is fresh flavor in every bite! How can you resist?

Bacon Cheddar and Onion Quick Bread closeup

I have to warn you that there is a little kick to this bread from the jalapenos but it’s a nice addition and not overly spicy. You can always cut down on the amount of jalapeno if you prefer something milder.

The best thing about this savory bread is how easy it is to make. It involves no kneading or rising, just a little sautéing and stirring, and comes together in about 15-20 minutes. Pop it in the oven and relax with a glass of wine or plan on something your husband can grill out. See how easy dinner becomes?

It turned out to be one of the best breads I have ever made and my husband totally agrees. Try it for yourself and let me know what you think.

Bacon Cheddar and Onion Quick Bread

Bacon Cheddar and Onion Quick Bread


  • 6 slices bacon, chopped
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons cayenne pepper
  • 1/4 teaspoon salt
  • 4 large eggs
  • ½ cup buttermilk
  • 1/4 cup extra light olive oil
  • 6-oz cheddar cheese, grated
  • 1-1/3 cups Pecorino Romano or Parmesan cheese, grated
  • 6 green onions, chopped fine
  • 2 scallions, chopped
  • 1 jalapeno pepper, minced
  • 2 teaspoons fresh thyme, minced


  1. Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and line bottom of pan with parchment paper.
  2. In a medium skillet, cook bacon until crisp. Remove and let drain on paper towel.
  3. Combine flour, baking powder, cayenne & salt in a large bowl.
  4. In a medium bowl, whisk eggs then add buttermilk and olive oil. Pour into dry ingredients and sitr until combined.
  5. Fold in remaining ingredients. Pour into prepared loaf pan.
  6. Bake for 45 minutes or until toothpick in center comes out clean. Let cool 10-15 minutes in pan then invert onto wire rack and let cool completely.
  7. Slice and serve.
  8. Note: I like to freeze half of my loaf and use it for future dinners. Just wrap it well in plastic wrap or a Ziploc bag. It will keep about 3 months in the freezer or about 1 week in the refrigerator.

What’s your favorite savory bread to make?

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Linda is a wife, mom and grandmother with a background in marketing and exercise. She attributes her creativity and love of cooking to her mom and grandmother who were always willing to let her lend a hand in the kitchen. Linda currently resides in South Florida, where she raised two children with the help of her wonderful husband. She loves living in sunny Florida with its abundance of fresh fruits, vegetables and seafood that are available year round. She even has her own banana, mango, orange and key lime trees right in her backyard. Linda started her blog, 2 Cookin’ Mamas, with her daughter Christina after the birth of her first grandchild.When Linda is not happily cooking away in her kitchen she loves traveling, the perfect inspiration for new recipes, sipping wine, photography, reading, then working it all off walking, jogging or practicing yoga.

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