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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
In honor of St. Patrick's day I am sharing this delicious, savory quick bread filled with bacon, cheddar cheese and beer! I seasoned this with lots of delicious flavors from the spice rack including a little kick from Cayenne! This is so easy to make, using ingredients you most likely have on hand right now. This would be perfect to go alongside a hearty bowl of Irish stew, barley soup or even along with your corned beef and cabbage dinner! You won't believe how easy this is to make!
This is going to be your new go to bread to serve with dinner. Being a "quick" bread, this lives up to it's name! As easy as your favorite banana or zucchini bread, this bacon cheddar takes things to the next level. This would not only be great as a side with a hearty soup, but think of this toasted for a BLT or turkey sandwich! It slices up beautifully and will last about 5 days when stored in an air tight container or plastic bag.
I sprinkled the top of my loaf with additional bacon and cheese. You could also add sliced jalapeno peppers or even some green onions. Bake this for about an hour in a 375 degree oven. I let this sit in the pan for 10 minutes before transferring to a rack to cool completely before slicing.
Bacon Cheddar Beer Batter Bread
The flavors of this bread are phenomenal and I know you will want to make this again and again! I hope you give this bacon cheddar beer batter bread a try and I hope you love it!
1 teaspoon. paprika
½ teaspoon Cayenne pepper
1 teaspoon cracked black pepper
1 -12 ounce bottle beer
2 large eggs, lightly beaten
1 cup cooked and crumbled bacon
1 cup shredded cheddar cheese
Additional bacon and cheese for topping
Preheat oven to 375 degrees.
Prepare a 9 x 5 bread pan with cooking spray and a strip of parchment paper that over hangs the long sides. Also spray the parchment paper lightly. Set aside.
Combine dry ingredients in a large bowl and whisk well to combine.
Add cheese and bacon to the dry ingredients and toss.
Add eggs and beer to the dry mixture and stir well to form a batter. Be sure there are no dry pockets.
Pour batter into prepared bread pan and spread evenly.
Top with additional shredded cheddar and crumbled bacon.
Bake for 45 to 60 minutes or until a skewer inserted in the center comes out clean and free of raw batter.
Remove from oven and allow to cool in the pan for 10 minutes before removing to a cooling rack.
Cool completely before slicing and serving.
Cooled bread should be stored in an airtight container or wrapped tightly in plastic and can be kept for up to 5 days (if it lasts that long). You can also tightly wrap and freeze this bread for up to three months. Thaw on counter before warming and serving.
I started by prepping my bread pan. I used a standard 9 x 5 bread pan and sprayed with cooking spray and then laid a piece of parchment large enough to hang over both long sides then also sprayed this. Then moved on to preparing the batter. This is as easy as mixing all the dry ingredients. Tossing in the bacon and cheese and coating that well so it won't sink to the bottom. Then add eggs and beer stir and pour into that prepared pan.
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 teaspoon. garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried chives