Bacon, Cheddar and Jalapeño Loaf

This Bacon, Cheddar and Jalapeño Loaf is a must try for the perfect country escape picnic and is sure to give you a #TasteOfTheCountry!

Simple is Good

Email this Recipe Share On Facebook Share On Twitter


1 Cup (250ml) Cold buttermilk
2 Large eggs
2 Cups (500g in total) Plain or cake flour
1 tsp Baking powder
1 tsp Baking soda
1 tsp Garlic powder
1 Tbsp White sugar
1 tsp Salt
1/4 tsp Fresh ground black pepper
1/4 Cup Chopped fresh parsley
5 Tbsp (100g) Stork Baking Margarine, cold and cubed
1/2 cup (125g) Grated cheddar cheese
1/2 Cup Cooked bacon, chopped
1/4 Cup Spring onion, chopped
1/4 Cup Jalapeño, sliced

Step by step method

  1. Preheat oven to 180 degrees, grease loaf pan with butter or nonstick spray.
  2. Whisk the buttermilk and eggs together until combined.
  3. In a separate, large bowl, whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and parsley together.
  4. Add the cubed Stork Baking Margarine and mix into the dry ingredients (using your hands) until coarse crumbs form.
  5. Stir in the cheese, bacon, spring onion and jalapeños until combined, then pour in the buttermilk mixture. Stir to combine.
  6. Your batter should be thick, chunky, and sticky.
  7. Pour batter into prepared pan. Feel free to lightly sprinkle with additional fresh pepper and/or cheese.
  8. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Start checking at about 47 minutes.
  9. Allow loaf to cool in the pan, set on a wire rack for at least 10 minutes before slicing and serving or cool completely in the pan. Enjoy!