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Jalapeno Cheddar Bread

I love quick bread! Ok wait, scratch that, I love bread. I always have and I blame my mother for it. It is probably not logical to blame her for it since I highly doubt you can actually inherit an obsession with bread…but it is easier then blaming my horrible self control. I, like my mom, would rather have bread and dipping sauce (of any kind) then a dessert. My poor husband and Dad do not even try to get in between us, the bread, and the dipping sauce. It is actually pretty comical to watch them try to steal a piece or two!
This bread was great, easy, and delicious just like all quick breads should be. It would be wonderful with a bowl full of chili!

Jalapeno Cheddar Bread


2 cups all-purpose flour
2 tsp sugar
1 T baking powder
1 tsp freshly ground black pepper
1 tsp salt
1 cup shredded sharp cheddar cheese
1 cup milk
1/3 cup canola oil
1 large egg
3 jalapeno peppers, seeded and diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced


Preheat the oven to 375, and grease or spray an 8×3 inch loaf pan.

Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.

In a separate bowl, combine milk, oil, and egg and whisk together. Pour mixture into well in center of flour and stir mix together lightly with a wooden spoon. Add peppers and stir just until dry ingredients are all combined. The batter should be lumpy.
Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and eat warm!

Adapted from Homemade By Holman




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