Bacon Cheddar and Chive Quick Loaf

Yields 4-6 servings


  • 2 ¼ cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. Kosher salt
  • 3 tbsp. chives, finely sliced
  • 3 large eggs, room temperature
  • 1 ½ cup milk, room temperature
  • 6 tbsp. Light Olive Oil
  • 6 slices of bacon, cooked, drained and chopped
  • 1 cup (4oz.) Pineland Farms Sharp Cheddar Cheese, grated


  • Heat oven to 350°F. Spray a 9” x 5” loaf pan with cooking spray. Line the pan with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, salt, and chives.
  • In another mixing bowl whisk together the eggs, milk, and oil.
  • Pour the wet ingredients into the dry ingredients and mix with a rubber spatula or wooden spoon until slightly mixed. Fold in the bacon and Pineland Farms Sharp Cheddar Cheese.
  • Bake for 40-45 minutes, until a toothpick inserted in the center comes out with just a few crumbs. If the bread is getting to dark you can cover it with a foil tent.
  • Let the bread cool in the pan for 5 minutes and then remove from the pan and place it on a wire rack. Let cool.
  • Cut into slices, spread both inside slices with mayo, slice and arrange fresh tomatoes on bottom half, season with salt and pepper. Enjoy!

Recipe by Emily McQuarrie