Jalapeño Cheddar Bread Recipe

Introduction

This Jalapeño Cheddar Bread is a savory, spicy treat that’s perfect for snacking or serving alongside soups and salads. With sharp cheddar cheese and fresh jalapeños, it offers a flavorful kick that’s sure to please your taste buds.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup whole milk
• 1/3 cup vegetable or canola oil
• 1 large egg
• 3 jalapeño peppers, seeded and diced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper

Instructions

1. Step 1: Preheat the oven to 375°F. Grease or spray an 8×3 inch loaf pan.
2. Step 2: Sift together the flour, sugar, baking powder, salt, and pepper in a medium bowl. Add the shredded cheddar cheese and gently toss to coat the cheese in the flour mixture.
3. Step 3: In a separate bowl, whisk together the milk, oil, and egg. Pour this mixture into a well in the center of the flour mixture and stir lightly with a wooden spoon.
4. Step 4: Fold in the diced jalapeños, green bell pepper, and red bell pepper. Stir just until combined; the batter will be lumpy.
5. Step 5: Pour the batter into the prepared loaf pan and bake for 45–50 minutes, until the top is golden brown and springs back when touched in the center.
6. Step 6: Cool the bread on a rack for 10 minutes, then remove from the pan and serve warm.

Tips & Variations

• For extra heat, leave some jalapeño seeds in or add a pinch of cayenne pepper to the dry ingredients.
• Use smoked cheddar for a richer, smoky flavor.
• Try adding a handful of cooked bacon bits for a savory twist.
• If you prefer a milder bread, substitute the jalapeños with sweet mini peppers.

Storage

Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 3 months. Reheat slices in a toaster oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, you can substitute low-fat milk, but whole milk will provide a richer texture and better flavor.

How can I make this bread gluten-free?

Replace all-purpose flour with a gluten-free flour blend designed for baking. Make sure the baking powder is gluten-free as well, and expect slightly different texture.

Jalapeño Cheddar Bread Recipe

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★★★★★

4.4 from 103 reviews

This Jalapeño Cheddar Bread is a savory and spicy quick bread that combines sharp cheddar cheese with diced jalapeños and colorful bell peppers. Perfect for adding a flavorful kick to your breakfast or serving as a delicious side with soups and salads, this bread is moist, cheesy, and slightly spicy, baked to a golden brown crust.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 60-65 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese

Wet Ingredients

• 1 cup whole milk
• 1/3 cup vegetable or canola oil
• 1 large egg

Vegetables

• 3 jalapeño peppers (seeded and diced)
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper

Instructions

1. Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease or spray an 8×3 inch loaf pan to ensure the bread does not stick after baking.
2. Combine dry ingredients: In a medium bowl, sift together all-purpose flour, sugar, baking powder, salt, and black pepper. Add the shredded sharp cheddar cheese to the flour mixture, gently tossing to evenly coat the cheese with the flour mixture. This helps prevent the cheese from sinking during baking.
3. Mix wet ingredients: In a separate bowl, whisk together the whole milk, vegetable or canola oil, and the large egg until fully combined and smooth.
4. Combine wet and dry mixtures: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir lightly with a wooden spoon, mixing just until everything is combined. The batter will still be lumpy which is ideal to keep the bread tender.
5. Add peppers: Fold in the diced seeded jalapeño peppers and the diced green and red bell peppers, stirring until just combined. Avoid overmixing to maintain texture.
6. Bake the bread: Pour the batter into the prepared loaf pan. Place it in the preheated oven and bake for about 45 to 50 minutes, until the top is golden brown and springs back when lightly touched in the center.
7. Cool and serve: Remove the bread from the oven and let it cool on a wire rack for 10 minutes. Then carefully remove it from the pan and serve warm to enjoy the melty cheddar and the spicy peppers at their best.

Notes

• For a milder bread, reduce the amount of jalapeños or remove all the seeds which contain much of the heat.
• Use sharp cheddar cheese for a pronounced cheesy flavor; milder cheddars can be used but may result in a less intense taste.
• Ensure not to overmix the batter to keep the bread moist and tender with a good crumb.
• This bread can be toasted in slices for a warm and crispy snack.
• Store any leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: jalapeño cheddar bread, spicy bread, savory bread, quick bread, cheddar cheese bread, jalapeño recipe