Prosciutto and Cheddar Quick Bread

Recipe # 12 in my 40 Day Challenge

A few weeks ago I was friended by The Fromagetta (blog no longer active) over at Tasty Kitchen (The Pioneer Woman's recipe sharing site).
I took a look at her site as I accepted the friend request and was drooling over the photo of this bread. I knew it had to be made during my challenge. She is a lover of cheese, good food and quite a talent in the kitchen!

Prosciutto and Cheddar Quick Bread

¼ cup grated good Parmigiano Reggiano
2 cups flour
1 T baking powder
1 teaspoon baking soda
¾ teaspoon kosher salt
½ teaspoon coarse-ground pepper
1-2 T fresh chopped herbs (rosemary and chives or your favorite herbs)
4 T butter, melted
1 cup buttermilk
3 eggs
* 6 oz. prosciutto, pre-baked at 400 until crispy (12-15 min) and then chopped
1 (generous) cup grated sharp cheddar

Heat oven to 350. Generously butter loaf pan with butter and then use the ¼ cup Parmigiano to “dust” sides and bottom of a pan (like you would with flour). Mix dry ingredients (flour through herbs) together by hand in mixing bowl. In separate smaller bowl or glass 2 cup measure, melt butter, add buttermilk and 3 eggs – beat with a fork until combined. Add to dry ingredients and mix, fold in cheese and prosciutto be careful not to over-mix. Pour mixture into your pan and smooth the top. Bake for 40-50 minutes or until a toothpick comes out clean. Cool for 5 minutes and gently flip from pan, slice with a serrated knife and slather with butter (or not) and enjoy!

* I used white cheddar cheese...next time I think I will use a darker one for color.
Feel free to substitute bacon for the prosciutto.