Bacon Cheddar Quick Bread with Dried Pears

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This savoury bacon and cheddar quick bread offers a sophisticated twist on a classic bake. The combination of salty bacon and extra-sharp cheddar is perfectly balanced by the subtle sweetness of dried pears and earthy fresh sage. It is a high-protein loaf that requires no yeast or kneading, making it an excellent choice for a quick weekend baking project that fills the kitchen with a wonderful, savoury aroma.

Enjoy a thick slice of this homemade loaf warm from the oven, or toasted with a generous spread of salted butter. It is a versatile addition to any lunch spread and pairs beautifully with a bowl of roasted vegetable soup. For the best flavour, this bread can be made a day in advance; simply wrap it in cling film and foil to keep it moist and fresh.

Ingredients for Bacon Cheddar Quick Bread with Dried Pears

5 bacon slices, chopped
120g coarsely grated extra-sharp cheddar cheese plus 60g 1/4-inch cubes extra-sharp cheddar cheese (about 170g total)
80g finely chopped moist dried pears (about 100g )
50g walnuts, toasted , chopped
1 tablespoon minced fresh sage
220g plain flour
1 matsked bakpulver
1/2 teskedar salt
1/4 teaspoons ground black pepper
3 stora ägg
80ml whole milk
80ml extra jungfruolivolja

How to make Bacon Cheddar Quick Bread with Dried Pears

Position rack in centre of oven and preheat to 177°C. Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.

Combine bacon, all cheese, dried pears, walnuts, and sage in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add bacon-cheese mixture and stir until incorporated (dough will be very sticky). Transfer dough to prepared loaf pan; spread evenly.

Bake bread until golden on top and slender knife inserted into centre of bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic, then foil, and store at room temperature.

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