Description
This Jalapeño Cheddar Bread is a flavorful, cheesy quick bread with a spicy kick from jalapeños. It’s easy to make, requiring no yeast or rising time, and is perfect as a side or savory snack.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 and 3/4 cups (about 200g) shredded sharp cheddar cheese, divided
- 2 jalapeño peppers, finely chopped (remove seeds for less heat), divided
- 1 cup (240ml) whole milk
- 1/3 cup (80ml) vegetable oil
- 1 large egg, at room temperature
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk the flour, sugar, baking powder, salt, garlic powder, and pepper.
- Stir in 1 and 1/2 cups of the shredded cheddar and 1 chopped jalapeño.
- In a separate bowl, whisk the milk, oil, and egg together.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spread the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup cheddar and chopped jalapeño on top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For less heat, remove all seeds and ribs from jalapeños.
- You can substitute other cheeses like pepper jack or Monterey Jack.
- This bread freezes well for up to 3 months. Thaw at room temperature or in the fridge.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
