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The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.
You can bake the loaf up to 3 days in advance. Store it, well wrapped, in the refrigerator and bring it to room temperature before serving. Or freeze it for up to 2 months. After freezing, this is best sliced and served toasted and warm—and spread with butter if you like.
Ingredients
Preparation
Step 1
Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
Step 2
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
Step 3
Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
Step 4
Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.
Recipe notes
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