Buttermilk Cheddar-Bacon Bread Recipe

Name: Buttermilk Cheddar-Bacon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups flour; 1/4 cup sugar; 1-1/2 tsp. CALUMET Baking Powder; 1/2 tsp. baking soda; 1 egg; 1 cup buttermilk; 1/4 cup butter, melted; 8 slices cooked OSCAR MAYER Bacon, crumbled Rite Aid 2 For $7.00 thru 02/06; 1 cup KRAFT Shredded Sharp Cheddar Cheese; 1/4 cup chopped fresh chives

Servings: persons

2-1/4 cups flour
1/4 cup sugar
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1 egg
1 cup buttermilk
1/4 cup butter, melted
8 slices cooked OSCAR MAYER Bacon, crumbled Rite Aid 2 For $7.00 thru 02/06
1 cup KRAFT Shredded Sharp Cheddar Cheese
1/4 cup chopped fresh chives

1
Heat oven to 350 degrees F.
2
Mix first 4 ingredients in medium bowl.
3
Whisk egg, buttermilk and butter in separate bowl until blended.
4
Add to flour mixture along with the bacon, cheese and chives; stir just until moistened.
5
Spoon into 8x4-inch loaf pan sprayed with cooking spray.
6
Bake 45 to 50 min.
7
or until toothpick inserted in center comes out clean.
8
Cool in pan 15 min.
9
Remove to wire rack; cool completely.

1236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-1/4 cups flour, 1/4 cup sugar, 1-1/2 tsp. CALUMET Baking Powder, 1/2 tsp. baking soda, and more.

Yes, Buttermilk Cheddar-Bacon Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Cheddar-Bacon Bread

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