This easy Jalapeño Cheddar Bread is a quick bread recipe with jalapeños, cheddar cheese and bell peppers all stuffed inside! It's bold, flavorful, and just a little bit spicy.
Prep Time15 minutesminutes
Cook Time45 minutesminutes
Additional Time10 minutesminutes
Total Time1 hourhour10 minutesminutes
1 ½cupsshredded sharp cheddar cheese
⅓cupvegetable or canola oil
3jalapeño peppers, seeded and diced
½cupdiced green bell pepper
½cupdiced red bell pepper
Preheat the oven to 375°F. Grease or spray an 8×3 inch loaf pan.
Sift together the flour, sugar, baking powder, salt and pepper in a medium bowl. Add the cheese and gently toss to coat cheese in flour 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.
Fold in jalapeño and bell peppers and stir just until just combined. The batter will be lumpy.
Pour the batter into the prepared baking loaf 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 serve warm!
Storage:I recommend storing jalapeño cheddar bread wrapped tightly, or placed in a zip-top bag with as much air as possible squeezed out. Pop it in the fridge and plan to use it within four days. Freeze:Allow the bread to fully cool. Then wrap it in a layer of plastic wrap, followed by a layer of foil. Mark with the date, and freeze for up to three months. Thaw in the fridge before serving or warming.