Prep 20 mins
Cook 55 mins
From bon appetit magazine -- For best texture, make sure the dried pears are plump and moist. Best eaten the day it is made; after that try it toasted and topped with butter!
- 5 pieces sliced bacon, cooked and chopped
- 1 cup coarsely grated extra-sharp cheddar cheese
- 1⁄2 cup extra-sharp cheddar cheese (in 1/4-inch cubes)
- 1⁄2 cup dried pears (about 3 1/2 ounces, finely chopped)
- 1⁄2 cup walnuts, toasted and chopped
- 1 tablespoon minced fresh sage
- 1 3⁄4 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 large eggs
- 1⁄3 cup whole milk
- 1⁄3 cup extra virgin olive oil
- Preheat oven to 350 degrees.
- Generously butter 8 1/2 x 4 1/2 x 2 1/2 inch metal loaf pan.
- Combine chopped cooked 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 on rack in center of oven, until golden on top and slender knife inserted into center of bread comes out clean ~ about 55 minutes.
- Cool bread in pan for 5 minutes, then turn onto rack and cool completely. It tastes best the day it is made.
- Can be made one day ahead ~ Wrap in plastic wrap, then foil, and store at room temperature. To be eaten later ~ try it toasted and topped with butter.
needed a bread to take on our camping trip, this was excellent!! Didn't have any pears , but it was absolute cheesy goodness
Awesome! I never would have thought of this flavor combination on my own, but it was very tasty! This is extremely cheesy, so you must be a cheese fan to enjoy it. In the future I will serve this with a salad of mixed greens and balsamic vinaigrette, or a light vegetable soup, as a contrast to the richness of the bread. One thing I should mention is that I actually made this lower-carb by using a mixture of almond flour, vital wheat gluten flour and soy flour instead of regular flour. It turned out well, but it was ready after about 40 minutes instead of the full 55, presumably because of the substitutions I'd made.