Eggless Cheddar Bacon Mushroom Loaf with Scallions
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Learn more →Ingredients
8 servings
For the loaf
- 6 strips bacon, cut into ½-inch pieces
- 8 oz cremini mushrooms, finely chopped
- 4 scallions, thinly sliced (white and green parts)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 ½ cups sharp cheddar cheese, shredded (divided)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 cup whole milk
- ¼ cup sour cream
- 2 tbsp unsalted butter, melted and cooled
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy removal.
- 2
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 7–9 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon. Pour off all but 1 tablespoon of the drippings from the skillet.
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