Bacon Cheddar Quick Bread With Dried Pears
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
56
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Sage (minced fresh)1.75 cups
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Salt1 tsp
Ground Black Pepper3 large
Egg1 cup
Whole Milk1 cup
Extra-Virgin Olive OilDirections:
1
Position rack in center of oven and preheat to 350°F
2
Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan
3
Cook bacon in large skillet over medium heat until crisp
4
Transfer bacon to paper towels to drain
5
Combine bacon, all cheese, dried pears, walnuts, and sage in medium bowl
6
Whisk flour, baking powder, salt, and black pepper in large bowl to blend
7
Whisk eggs, milk, and olive oil in another medium bowl to blend
8
Pour egg mixture over flour mixture and stir just until dry ingredients are moistened
9
Add bacon-cheese mixture and stir until incorporated (dough will be very sticky)
10
Transfer dough to prepared loaf pan; spread evenly
11
Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes
12
Cool bread in pan 5 minutes, then turn out onto rack and cool completely
13
DO AHEAD: Can be made 1 day ahead
14
Wrap in plastic, then foil, and store at room temperature
15
Position rack in center of oven and preheat to 350°F
16
Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan
17
Cook bacon in large skillet over medium heat until crisp
18
Transfer bacon to paper towels to drain
19
Combine bacon, all cheese, dried pears, walnuts, and sage in medium bowl
20
Whisk flour, baking powder, salt, and black pepper in large bowl to blend
21
Whisk eggs, milk, and olive oil in another medium bowl to blend
22
Pour egg mixture over flour mixture and stir just until dry ingredients are moistened
23
Add bacon-cheese mixture and stir until incorporated (dough will be very sticky)
24
Transfer dough to prepared loaf pan; spread evenly
25
Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes
26
Cool bread in pan 5 minutes, then turn out onto rack and cool completely
27
DO AHEAD: Can be made 1 day ahead
28
Wrap in plastic, then foil, and store at room temperature