Buttermilk Cheddar-Bacon Bread - Kraft Recipes Top
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Buttermilk Cheddar-Bacon Bread

Prep Time
Total Time

16 servings

Give your family the bed-and-breakfast treatment by making Buttermilk Cheddar-Bacon Bread—from scratch! It's easier than you think, and every bit as tasty.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine first 4 ingredients in medium bowl. Whisk egg, buttermilk and butter in separate bowl until blended. Add to flour mixture along with the bacon, cheese and chives; stir just until moistened.
  • Pour into 8x4-inch loaf pan sprayed with cooking spray.
  • Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool in pan 15 min. Remove to wire rack; cool completely.

Special Equipment Needed

Make Ahead

This flavorful bread can be baked ahead of time. Cool completely, then wrap tightly and freeze up to 3 months.

Serving Suggestion

This bread is equally delicious whether served warm or cooled to room temperature.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 160
Total fat 7g
Saturated fat 4g
Cholesterol 30mg
Sodium 250mg
Carbohydrate 18g
Dietary fiber 1g
Sugars 4g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I've made this twice. I've made this twice. Once in 3 mini loaves and today in a regular 9x5 loaf pan. I added a bit more butter this time around and I use the pre-cut bacon pieces in the bag to shorten prep time. Rave reviews today and it was delicious with my homemade vegetable soup.
Date published: 2014-08-24
Rated 3 out of 5 by from it takes longer than 10 minutes to prep - turned out ok; a little dry but I did have to make my own... it takes longer than 10 minutes to prep - turned out ok; a little dry but I did have to make my own buttermilk (add vinegar to milk) which might have altered the recipe a little bit. It would probably be better as a biscuit and would bake faster too
Date published: 2014-10-18
Rated 5 out of 5 by from Very simple, rustic looking and delicious. Very simple, rustic looking and delicious. I doubled the recipe and made two loaves, they were both gone in two days.
Date published: 2014-08-17
Rated 2 out of 5 by from I made this bread as per recipe. I made this bread as per recipe. I found it to be just ok. Not good enough to be a "keeper".
Date published: 2014-10-22
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