Yield: 1 loaf
Jalapeño Cheddar Bread
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.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup whole milk
- ⅓ cup vegetable or canola oil
- 1 large egg
- 3 jalapeño peppers, seeded and diced
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
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Instructions
- 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!
Notes
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.
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.
Nutrition
Serving: 1, Calories: 276kcal, Carbohydrates: 24g, Protein: 12g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 55mg, Sodium: 597mg, Fiber: 1g, Sugar: 3g