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Every bite is loaded with flavor in this No Yeast Bacon Cheddar Cheese Quick Bread. It’s a delicious bread stuffed with cheddar cheese and crumbled bacon. The flavors are well-balanced and so satisfying. It’s the ultimate breakfast bake. 

 Quick Bread


Is there really a bread that’s better than cheesy bread with bacon? I’ve made batches and batches of sausage and cheddar biscuits as well as bacon jalapeno popper cheese bread. Both of these make a great, savory addition to breakfast and brunch. 

This bread is similar to my jalapeno popper bread. It’s loaded with bacon and cheddar. I get raves every time I make it. It’s very versatile and can be served with any meal. Additionally, it makes yummy grilled cheese. I highly recommend making these for your next brunch or party.

Bacon Cheddar Cheese Quick Bread


no yeast bread


First, mix the dry ingredients along with the bacon and cheese.

Next, add the liquid ingredients. Carefully mix then pour into a loaf pan to bake.

Serve warm or at room temperature. To store leftovers, seal in an airtight container and refrigerate.


Bacon bits will release more salt into the bread, so even with a ¼ teaspoon salt, don’t be tempted to add more.

I prefer to shred the cheese at home, but you can also use shredded cheese bags from the store.



Cheese Quick Bread

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Bacon Cheddar Cheese Quick Bread


The ultimate breakfast bake, this bread is loaded with cheddar and bacon. The flavors are perfectly balanced, delicious, and satisfying.
Author: Paula
5 from 9 votes
Print Rate

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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 12 servings


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup bacon bits sub chopped bacon strips, See notes
  • 1 cup Smoked Gouda shredded, cheddar or Mozzarella, see notes
  • 4 tablespoons salted butter melted & cooled, sub unsalted butter
  • cup olive oil or any vegetable oil
  • 1 large egg
  • 1 cup whole milk


  • Preheat the oven to 350 degrees F. Butter a 9 x 5 baking loaf pan. Set aside.
  • In a medium-size bowl, mix the flour, baking powder, and salt. 
  • Add the bacon bits and the shredded cheese. Mix until the bacon bits and cheese are coated with flour. Set aside.
  • In a large mixing bowl, mix the melted cooled butter, oil, and egg. Mix until combined. 
  • Add the flour mixture to the butter/egg mixture alternating with the milk. Mixing well in between each addition.
  • For this step, you could use a hand mixer, but my favorite is using a Danish Dough Hook. It mixes the dough well and doesn't get messy like when using a regular whisk. A big spoon can work as well but you may have a few lumps in the dough.
  • Once all the ingredients are incorporated, pour the batter into the prepared pan, and bake in the preheated oven for 40 to 45 minutes. You know it is cooked when the edges are set, and a toothpick comes out clean when inserted in the middle.
  • Let it cool in the pan for 10 to 15 minutes then place on a cooling rack to cool completely.
  • Serve and enjoy!
  • Store leftovers in an airtight container in the refrigerator for 5 days.


  • Bacon bits will release more salt into the bread, so even with a ¼ teaspoon salt, don’t be tempted to add more.
  • I prefer to shred the cheese at home, but you can also use shredded cheese bags from the store.


Calories: 299kcal | Carbohydrates: 21g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 429mg | Potassium: 199mg | Fiber: 2g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 1mg
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  1. 5 stars
    What a delicious quick bread option! I love quick breads for all occasions. This one is particularly delicious with soup. Thanks!

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