Buttermilk Cheddar Bacon Bread

Sure, I start getting my "fallish" cooking magazines and it is finally getting fairly summery here.  Don't get me wrong.  It's been warm and beautiful here but it hasn't been "dog days of summer" warm.  I think we're going to get a taste of it this week.

2 1/4 C. flour
1/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 C. buttermilk
1/4 C. butter, melted
8 slices cooked bacon, crumbled
1 C. shredded cheddar cheese
1/4 C. chopped fresh chives

Preheat oven to 350 degrees.

Mix first 4 ingredients in a medium bowl.  Whisk egg, buttermilk, and butter in a separate bowl until blended.  Add to flour mixture along with the bacon, cheese and chives; stir just until moistened.

Spoon into a 8x4 inch loaf pan sprayed with cooking spray.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.  Cook in pan 15 minutes.  Remove to wire rack, cool completely.

Note: Wrap this loaf tightly and it will last in the freezer for up to 3 months.