Picnic Bread (From South Africa)

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The Picnic Bread (from South Africa) is a very cheesy quick bread that also has spring onions, bacon, and chili sauce in it.

This picnic bread recipe is the perfect road food, school bread, breakfast. I love this so much that I can’t afford to miss this recipe. It actually does not need butter — just slice and eat. Also, note that this does not pretend to be a low-fat recipe! It is meant for long days away from home when one slice means sustenance.

Where Does Picnic Bread Come From?

The recipe comes from  Zuri and it’s an old South African recipe that was favored by fishermen for their packed lunch as well as by school children, and of course, it makes perfect picnic fare.

How Best To Enjoy Picnic Bread

This recipe can be enjoyed as breakfast with freshly boiled eggs, a pot of tea, and some slices of ham. The texture is moist and almost “pudding like”, but it is NOT heavy at all, and this quick bread recipe is JUST packed with flavour. I LOVE the cheesy taste, there’s a lot of cheese (and eggs) in this recipe, and I can see why fishermen would have taken it out with them, as it’s packed full of protein and would have made a very filling snack.


I hope you have all enjoyed your brief excursion to South Africa today, PLEASE DO try this recipe and let me know what you think of it.


Picnic Bread

This picnic bread recipe makes one large loaf and it’s so moist and full of flavor.



  • 2 12 cups flour
  • 4 teaspoons baking powder(not soda)
  • 1 cup chopped spring onion
  • 3 3 cups coarsely grated cheddar cheese
  • 1 lb fairly lean bacon, chopped into smallish pieces (2 packets)
  • 8 large eggs, beaten
  • 2 teaspoons seasoning salt, such as aromat
  • fresh coarse ground black pepper
  • 1 tbsp chili sauce
  • 3 tbsp melted butter
  • 1 cup buttermilk


Directions to make Picnic Bread

  • Set oven on 350 deg F.
  • Grease well 2 fairly small bread tins.
  • Mix all the ingredients except the buttermilk.
  • DO NOT fry the bacon: it goes in raw, chopped: it cooks in the baking process and adds to the flavor.
  • Add JUST enough buttermilk to make a soft, almost sticky dough, as for scones. You may not even need the buttermilk, as the consistency will also depend on the size of the eggs used.
  • Divide batter between the 2 tins.
  • Bake about 1 hour in the preheated oven, or until a skewer comes out clean.
  • Turn out and cool on a rack.


Notes: It's going to be difficult to guess the servings, as the bread is rich and filling. When cool, wrap in foil and keep at room temperature or in fridge overnight (assuming you're going to use it on a trip of for school the next day).It freezes well.
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