Low Sodium Bacon Cheese Bread
Indulge in the irresistible flavors of **Low Sodium Bacon Cheese Bread**, a savory delight perfect for brunch, snacks, or sharing at gatherings. This recipe cleverly balances bold, cheesy richness with smoky bites of low sodium bacon, all enveloped in a moist, buttery bread that's surprisingly simple to prepare. Enhanced with the aromatic freshness of chopped chives, this delicious loaf offers all the comfort of traditional bacon cheese bread without the excess sodium. Ready in just over an hour with minimal prep time, it’s the ultimate combination of indulgence and health-conscious baking. Serve it warm with a pat of butter or alongside your favorite soup for a wholesome, flavor-packed treat. Perfect for those looking for low sodium recipes that don't compromise on taste!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Low sodium baking powder
- 1 tablespoon Sugar
- 4 tablespoons Unsalted butter
- 1 cup Low sodium cooked bacon, chopped
- 1 cup Low sodium cheddar cheese, shredded
- 1 cup Buttermilk
- 1 Egg
- 2 tablespoons Fresh chives, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, low sodium baking powder, and sugar until well combined.
Cut the unsalted butter into small cubes and add it to the flour mixture. Use a pastry blender or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
Stir in the chopped low sodium cooked bacon, shredded low sodium cheddar cheese, and chopped fresh chives. Mix well to distribute the ingredients evenly.
In a separate bowl, whisk together the buttermilk and egg until well combined.
Pour the buttermilk mixture into the dry ingredients. Gently fold the wet and dry ingredients together until just combined. Do not overmix; the batter should be slightly lumpy.
Transfer the batter to the prepared loaf pan and spread it evenly.
Place the loaf pan in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
Carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.3 g | 239% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 25.1 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1151 mg | 89% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1693 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
