Ingredient Notes

• All-purpose flour (or regular flour)- Provides the structure that gives this loaf its soft, sliceable texture.
• Granulated sugar (white sugar)- Sweetens the bread while helping create a golden crust.
• Baking powder– Helps the loaf rise for a light texture.
• Salt – A little kosher salt or table salt balances the sweetness.
• Lemon zest – The secret to bold, bright lemon flavor in every bite.
• Vegetable oil – Keeps the loaf wonderfully moist. You could also use olive oil or coconut oil.
• Sour cream – Adds richness and creates the perfect tender crumb. Greek yogurt or low-fat yogurt work well too.
• Large eggs – Use room temperature eggs for the best results.
• Fresh lemon juice – Adds fresh citrus flavor throughout the loaf.
• Almond extract – Just a small amount creates delicious almond flavors without overpowering the lemon.
• Powdered sugar – Creates a smooth, sweet glaze.
• Fresh lemon juice – Adds the perfect citrus punch.
• Almond extract – Carries the almond flavor into the glaze.
• Sliced almonds – A crunchy topping that makes the loaf look bakery-worthy.

How to Make Almond Lemon Bread

1. Preheat the oven to 350 degrees F and prepare a prepared loaf pan with cooking spray. For easy removal, line it with parchment paper, leaving an overhang.
2. In a large mixing bowl, combine the flour, baking powder, and salt.
3. Rub the lemon zest into the sugar before adding it to the flour mixture. This releases the natural oils for even more flavor.
4. In a separate bowl, whisk together the wet ingredients: vegetable oil, sour cream, eggs, lemon juice, and almond extract.
5. Pour the wet mixture into the flour mixture and stir just until combined. Avoid overmixing for the softest loaf.
6. Transfer the batter to the prepared pan and bake for 55-60 minutes (or up to 65 minutes), until a toothpick inserted in the center comes out clean and the loaf is golden brown.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack or cooling rack to cool completely.
8. In a small bowl, whisk together the powdered sugar, lemon juice, and almond extract until smooth.
9. Spoon the lemon glaze over the top of the loaf, then sprinkle with sliced almonds.
   Allow the icing firms before slicing and serving.

More Recipe Ideas

Almond Lemon Bread

Banana Maple Monkey Bread

Easy Pumpkin Pecan Braid

Copycat Chick-fil-a Biscuits

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Almond Lemon Bread

Bright citrus and rich almond flavors come together in this soft, bakery-style Almond Lemon Bread that's perfect any time of day.

Course Side Dish

Cuisine bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 250kcal

Ingredients

• 1 & 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. lemon zest – about 2 large lemons
• 1/3 cup vegetable oil
• 1/2 cup sour cream
• 2 eggs
• 1 tsp. lemon juice
• 1/4 tsp almond extract

Glaze:

• 1 cup powdered sugar
• 2 tbsp. lemon juice
• 1/4 tsp. almond extract
• 1/4 cup sliced almonds

Instructions

• Preheat the oven to 350 degrees F and prepare a prepared loaf pan with cooking spray. For easy removal, line it with parchment paper, leaving an overhang.
  
• In a large mixing bowl, combine the flour, baking powder, and salt.
  
• Rub the lemon zest into the sugar before adding it to the flour mixture. This releases the natural oils for even more flavor.
  
• In a separate bowl, whisk together the wet ingredients: vegetable oil, sour cream, eggs, lemon juice, and almond extract.
  
• Pour the wet mixture into the flour mixture and stir just until combined. Avoid overmixing for the softest loaf.
  
• Transfer the batter to the prepared pan and bake for 55-60 minutes (or up to 65 minutes), until a toothpick inserted in the center comes out clean and the loaf is golden brown.
  
• Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack or cooling rack to cool completely.
  
• In a small bowl, whisk together the powdered sugar, lemon juice, and almond extract until smooth.
  
• Spoon the lemon glaze over the top of the loaf, then sprinkle with sliced almonds.
  
• Allow the icing firms before slicing and serving.
  

Nutrition

Calories: 250kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 142mg | Potassium: 69mg | Fiber: 1g | Sugar: 27g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg

The post Almond Lemon Bread appeared first on The Rockstar Mommy.

Ingredient Notes

Refrigerated Biscuit Dough: The quick and easy base that makes this pull apart bread come together fast.
Banana:Adds natural sweetness and a soft, fruity layer throughout.
Chopped Walnuts: Gives every bite a satisfying crunch and nutty flavor.Butter – Melted and mixed with brown sugar for a rich, sticky sauce.
Brown Sugar: Creates that warm, caramel sweetness in the butter sauce.
White Sugar: Blends with cinnamon to coat each piece of dough.
Cinnamon: Brings cozy warmth and pairs perfectly with banana.
Nonstick Spray: Keeps the bread from sticking so it flips out perfectly.

Banana Maple Monkey Bread

1. Quarter your biscuits, and place in a gallon size zip top bag with chopped walnuts, white sugar, and cinnamon. Seal and shake until evenly coated.
2. Whisk together melted butter and brown sugar until dissolved, and set aside.
3. Spray a loaf pan with nonstick, then place a layer of sliced bananas in the bottom, covering the entire surface.
4. Fill up your loaf pan halfway with biscuits and walnuts, then drizzle your melted butter mixture all over. Top with a few more bananas, then biscuits, and the rest of your butter mixture.
5. Bake for 25 minutes at 350 degrees. When fully cooked, remove from oven, and turn over onto a serving dish.

More Recipe Ideas

Dutch Oven Chicken Pot Roast

Crispy Greek Smashed Potatoes

Easy Cajun Pasta Skillet

Easy Instant Pot Chicken Recipes

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Banana Walnut Monkey Bread

This Banana Maple Monkey Bread is the ultimate weekend breakfast treat that the whole family will go crazy for.

Course Breakfast, Dessert

Cuisine bread, Family Favorite

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 365kcal

Ingredients

• 16 oz can refrigerated biscuit dough
• 1 medium banana
• ⅓ cup chopped walnuts
• ⅓ cup butter – melted
• ⅓ cup brown sugar
• 2 tbsp white sugar
• 1 tbsp cinnamon
• Nonstick spray

Instructions

• Quarter your biscuits, and place in a gallon size zip top bag with chopped walnuts, white sugar, and cinnamon. Seal and shake until evenly coated.
  
• Whisk together melted butter and brown sugar until dissolved, and set aside.
• Spray a loaf pan with nonstick, then place a layer of sliced bananas in the bottom, covering the entire surface.
  
• Fill up your loaf pan halfway with biscuits and walnuts, then drizzle your melted butter mixture all over.Top with a few more bananas, then biscuits, and the rest of your butter mixture.
  
• Bake for 25 minutes at 350 degrees. When fully cooked, remove from oven, and turn over onto a serving dish.
  

Nutrition

Calories: 365kcal | Carbohydrates: 43g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 695mg | Potassium: 220mg | Fiber: 2g | Sugar: 13g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

The post Banana Maple Monkey Bread appeared first on The Rockstar Mommy.

What makes this recipe truly special is not just the delicious flavors and textures. It’s the ease with which it comes together, inviting even beginner bakers to create a masterpiece with a handful of simple ingredients. Within less than an hour, you can witness the transformation of a can of crescent roll dough and a mix of other readily available ingredients into a dish that not only tastes delightful but looks incredibly elegant.

Easy Pumpkin Pecan Braid

1. Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
2. Roll the crescent dough out onto the parchment paper, creating a 13×7 inch rectangle. Down both edges of the rectangle, cut 2 inch slits in the dough about 1 inch apart.
3. In a mixing bowl, stir together the canned pumpkin, brown sugar, pumpkin spice blend, cinnamon, and egg yolk until well combined. Fold in the pecans.
4. Spoon the filling into the middle of the crescent sheet, keeping the batter in the middle and away from the cut slits.
5. Working from one end of the crescent dough sheet to the other, begin pulling the cut pieces of dough across the batter, twisting once and tucking slightly on the opposite side. Alternate from one side of the crescent dough to the other, working all the way down to the end.
6. In a small bowl, whip the egg white until foamy. Brush the egg white over the crescent dough.
7. Bake for 20 to 30 minutes or until the dough is golden. Cool slightly.
8. In a clean bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the crescent braid and then sprinkle with the pecans. For a more dramatic effect, allow the glaze to set before drizzling the braid again.

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Easy Pumpkin Pecan Braid

Get ready to welcome the cozy fall season with the most delightful pastry to grace your breakfast table — the Easy Pumpkin Pecan Braid.

Course Breakfast, Dessert

Cuisine Thanksgiving

Keyword pumpkin

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 238kcal

Ingredients

• 8 ounce can crescent roll dough
• ¾ cup canned pumpkin
• ⅓ cup brown sugar packed
• 1 teaspoon pumpkin spice blend
• ¼ teaspoon ground cinnamon
• 1 egg separated
• ½ cup chopped pecans

For the glaze:

• ½ cup powdered sugar sifted
• 2 teaspoons milk
• 2 tablespoons chopped toasted pecans

Instructions

• Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
• Roll the crescent dough out onto the parchment paper, creating a 13×7 inch rectangle. Down both edges of the rectangle, cut 2 inch slits in the dough about 1 inch apart.
• In a mixing bowl, stir together the canned pumpkin, brown sugar, pumpkin spice blend, cinnamon, and egg yolk until well combined. Fold in the pecans.
• Spoon the filling into the middle of the crescent sheet, keeping the batter in the middle and away from the cut slits.
• Working from one end of the crescent dough sheet to the other, begin pulling the cut pieces of dough across the batter, twisting once and tucking slightly on the opposite side. Alternate from one side of the crescent dough to the other, working all the way down to the end.
• In a small bowl, whip the egg white until foamy. Brush the egg white over the crescent dough.
• Bake for 20 to 30 minutes or until the dough is golden. Cool slightly.
• In a clean bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the crescent braid and then sprinkle with the pecans. For a more dramatic effect, allow the glaze to set before drizzling the braid again.

Nutrition

Calories: 238kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 23mg | Sodium: 236mg | Potassium: 110mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3616IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

The post Easy Pumpkin Pecan Braid appeared first on The Rockstar Mommy.

Use your freshly baked copycat biscuits to make scrumptious breakfast biscuits with your choice of filling – bacon, hash browns, sausage patties, sliced cheese, and sauce. They’re also just as good eaten plain with a generous spread of salted butter!

Copycat Chick-fil-a Biscuits

1. Preheat the oven to 450 degrees F.  Add 3 tablespoons of melted butter to a large cast iron skillet and swirl it around to coat the bottom. 
2. In a large bowl, whisk together the flour and baking powder. 
3. Use a pastry blender or fork to cut in the butter until the pieces are pea-size or smaller.
4. Create a well in the middle of the flour mixture and add the buttermilk. Stir until the ingredients are just combined. The batter will be a little crumbly.
5. Turn the dough out onto a well-floured surface. With floured hands, bring the dough together and gently fold it over 3 or 4 times.
6. Pat the dough out to about 1 inch thickness.
7. Use a floured biscuit cutter to press straight down into the dough without twisting the cutter.
8. Place the biscuits into the prepared cast iron skillet, spacing them close together. Reshape the remaining dough and continue to cut additional biscuits.
9. Brush the tops of the biscuits with your last TB of buttermilk.
10. Bake for 13 to 16 minutes, or until the biscuits are lightly golden brown on top. 
11. Brush the tops with the remaining 2 TB melted butter immediately. Serve warm.

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Copycat Chick-fil-a Biscuits

These Copycat Chick-fil-a Biscuits are soft and buttery, puffing up beautifully in the oven and providing those much sought-after flaky layers!

Course Side Dish

Cuisine bread, copycat

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 248kcal

Ingredients

• 5 tablespoons melted butter divided
• 2 ½ cups self-rising flour
• 2 teaspoons baking powder
• ¾ cup salted butter sliced and very cold
• 1 ¼ cup cold buttermilk plus 1 tablespoon for brushing

Instructions

• Preheat the oven to 450 degreesF . Add 3 tablespoons of melted butter to a large cast iron skillet and swirl it around to coat the bottom.
• In a large bowl, whisk together the flour and baking powder.
• Use a pastry blender or fork to cut in the butter until the pieces are pea-size or smaller.
• Create a well in the middle of the flour mixture and add the buttermilk. Stir until the ingredients are just combined. The batter will be a little crumbly.
• Turn the dough out onto a well-floured surface. With floured hands, bring the dough together and gently fold it over 3 or 4 times. Pat the dough out to about 1 inch thickness.
• Use a floured biscuit cutter to press straight down into the dough without twisting the cutter. Place the biscuits into the prepared cast iron skillet, spacing them close together. Reshape the remaining dough and continue to cut additional biscuits.
• Brush the tops of the biscuits with 1 tablespoon of buttermilk.
• Bake for 13 to 16 minutes, or until the biscuits are lightly golden brown on top.
• Brush the tops with the remaining melted butter immediately. Serve warm.

Nutrition

Calories: 248kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 237mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 0.3mg

The post Copycat Chick-fil-a Biscuits appeared first on The Rockstar Mommy.

20 Foods Made with Beer

1. Pizza Beer Bread – Kitchen Gidget
2. Drunken Mushrooms – Beer Braised – Blackberry Babe
3. Beer Whipped Cream – Cupcakes and Cutlery
4. Smokey Beer Macaroni and Cheese – Life Love and Sugar
5. Bacon Beer Cheese Stuffing – Homemade Hooplah
6. Slow Cooker Pulled Pork with Beer – Scattered Thoughts of a Crafty Mom
7. Beer Cheese Soup – Belle of the Kitchen
8. Bacon Beer Potato Chip Cookie Bars – Life Love and Sugar
9. Buttery Honey Beer Bread with Honey Butter – Cook Nourish Bliss
10. Beer Battered Fried Shrimp – CopyKat
11. Beer and Bourbon Barbecue Chicken Sliders – Averie Cooks
12. Chocolate Covered Beer Marshmallows – How Sweet Eats
13. Beer Brownies with Stout Whipped Cream – Cupcakes and Cutlery
14. Cinnamon Raisin Beer Bread – Baking Bites
15. Cheddar Beer Broccoli au Gratin – Tikkido
16. Guinness Beef Onion Pot Pie – My Kitchen Love
17. Beer Cheese Burgers with Onion Rings – Five Marigolds
18. Beer Cheese Dip – Cupcakes and Cutlery
19. Instant Pot Irish Beef Stew with Guinness Beer – A Pressure Cooker
20. Beer Battered Fish – A Little and a Lot

The post 20 Foods Made with Beer appeared first on The Rockstar Mommy.

Check out our step-by-step instructions and bake this bread to perfection in no time. Get ready to impress your family and friends with this delightful treat that will leave them craving for more!

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Blueberry Lemon Bread

This scrumptious Blueberry Lemon Bread recipe is a perfect treat for breakfast or an afternoon snack. Bursting with tangy lemon zest and sweet blueberries, this bread is moist, fluffy, and easy to make.

Course Appetizer, Breakfast

Cuisine bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

Calories 316kcal

Ingredients

• 1/2 cup unsalted butter melted
• 1 cup white granulated sugar
• 2 eggs room temperature
• 4 tablespoons milk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 ½ – 2 cups blueberries frozen or fresh (or a mix of both!)
• 2 tablespoon cornstarch
• 1/2 teaspoon salt
• 2 heaping tablespoons of lemon zest
• 2 cups all purpose flour
• 1 teaspoon vanilla extract

Glaze

• 2 cup powdered sugar
• 1/4 cup lemon juice

Instructions

• Preheat the oven to 350 F. In a large bowl, beat eggs on low with an electric mixer.
• Add sugar, butter, beat until smooth. Stir in milk.
• In a medium bowl toss blueberries with cornstarch. They should all be covered well in it.
• In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines. Stir in lemon zest and blueberries.
• Pour the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper or foil). The batter will be sticky! Make a small cut lengthwise about ½ inch deep in the center of the bread.
• Bake for 1 hour and 15 minutes (or it may take you slightly more, depending on the oven!) until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
• Let the bread cool in the tin for 10 minutes, transfer to a wire rack to cool completely.
• Make the glaze by combining all the ingredients. Drizzle over the bread with a spoon or a fork and let set.
• Cut into 10-12 thick pieces and enjoy.

Nutrition

Calories: 316kcal | Carbohydrates: 57g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 193mg | Potassium: 63mg | Fiber: 1g | Sugar: 39g | Vitamin A: 291IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg

The post Blueberry Lemon Bread appeared first on The Rockstar Mommy.

Simply add the pot with the assembled French toast into the slow cooker for a convenient meal that you can enjoy with whipped cream, maple syrup, a sprinkle of chopped nuts, and fruit salad. 

Slow Cooker Blueberry French Toast

1. In a medium bowl, stir together the brown sugar, cinnamon, and melted butter until completely blended and sandy in appearance.
2. Prepare a slow cooker crock with nonstick cooking spray. Sprinkle the bottom of the slow cooker with ¼ of the brown sugar mixture.
3. Over the brown sugar, place an even layer of the sliced French bread. Cut pieces of bread if needed to fill the gaps.
4. Over the bread, sprinkle ¼ of the brown sugar. Top the brown sugar with ¼ of the blueberries. Repeat the layers twice, finishing with a layer of blueberries.
5. In a large bowl, whisk together the eggs, milk, vanilla, and salt, beating until well blended.
6. Pour the egg mixture evenly and slowly over the bread, allowing it to soak into the bread.
7. Cover and refrigerate the casserole for at least 1 hour or up to overnight.
8. Place the slow cooker crock into the slow cooker and cook on low for 3 to 4 hours. Allow the slow cooker to rest for 15 minutes prior to serving.
9. Serve the French toast with whipped cream, powdered sugar, syrup, and/or additional blueberries.

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Slow Cooker Blueberry French Toast

This Slow Cooker Blueberry French Toast is a scrumptious dish for breakfast or brunch and is easily made in the slow cooker!

Course Breakfast

Cuisine Slow Cooker

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Chill time 1 hour hour

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 395kcal

Ingredients

• 1 cup brown sugar
• 1 ½ teaspoon ground cinnamon
• ¼ cup butter melted
• 1 loaf French bread sliced into 1 to 1 ½ inch slices
• 2 cups frozen blueberries
• 6 eggs
• 2 cups milk
• 1 tablespoon vanilla extract
• ½ teaspoon salt

Instructions

• In a medium bowl, stir together the brown sugar, cinnamon, and melted butter until completely blended and sandy in appearance.
• Prepare a slow cooker crock with nonstick cooking spray. Sprinkle the bottom of the slow cooker with ¼ of the brown sugar mixture.
• Over the brown sugar, place an even layer of the sliced French bread. Cut pieces of bread if needed to fill the gaps.
• Over the bread, sprinkle ¼ of the brown sugar. Top the brown sugar with ¼ of the blueberries. Repeat the layers twice, finishing with a layer of blueberries.
• In a large bowl, whisk together the eggs, milk, vanilla, and salt, beating until well blended.
• Pour the egg mixture evenly and slowly over the bread, allowing it to soak into the bread.
• Cover and refrigerate the casserole for at least 1 hour or up to overnight.
• Place the slow cooker crock into the slow cooker and cook on low for 3 to 4 hours. Allow the slow cooker to rest for 15 minutes prior to serving.
• Serve the French toast with whipped cream, powdered sugar, syrup, and/or additional blueberries.

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 575mg | Potassium: 257mg | Fiber: 2g | Sugar: 36g | Vitamin A: 437IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 3mg

The post Slow Cooker Blueberry French Toast appeared first on The Rockstar Mommy.

The buttermilk makes this bread ultra moist and smooth – perfect to enjoy with your favorite soups and stews, or as a delicious snack with softened butter!

Bacon Cheddar Irish Bread

1. In a large bowl mix together flour, sugar, baking powder, baking soda, salt and set aside.
2. In a separate bowl, mix buttermilk and whisked egg, gradually add melted butter.
3. Pour into dry ingredients. Add cheese, bacon and onion. Mix with spatula until well combined.
4. Spread mixture into a loaf pan lined with parchment or well greased.
5. Bake in a 350 degree F oven for 50 minutes and a toothpick comes out clean. Cool, slice and enjoy!

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Bacon Cheddar Irish Bread

Bacon Cheddar Irish Bread is no ordinary homemade bread! It’s loaded with chopped cooked bacon, shredded cheese, and green onion.

Course Side Dish

Cuisine bread, St. Patrick’s Day

Keyword bacon

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 487kcal

Ingredients

• 3 cups flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 1 egg
• ¼ cup butter melted
• ½ cup shredded cheddar cheese
• 4 slices chopped cooked bacon
• 3 tablespoons green onion

Instructions

• In a large bowl mix together flour, sugar, baking powder, baking soda, salt and set aside
• In a separate bowl, mix buttermilk and whisked egg, gradually add melted butter. Pour into dry ingredients. Add cheese, bacon and onion. Mix with spatula until well combined.
• Spread mixture into a loaf pan lined with parchment or well greased.
• Bake in a 350 degree oven for 50 minutes and a toothpick comes out clean. Cool.

Nutrition

Calories: 487kcal | Carbohydrates: 55g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 1817mg | Potassium: 285mg | Fiber: 4g | Sugar: 7g | Vitamin A: 251IU | Vitamin C: 0.4mg | Calcium: 283mg | Iron: 6mg

The post Bacon Cheddar Irish Bread appeared first on The Rockstar Mommy.