Jalapeño Cheddar Quick Bread

Jalapeno and cheddar cheese quick bread sliced.
Diana Rattray
  • Total: 63 mins
  • Prep: 15 mins
  • Cook: 48 mins
  • Yield: 10 servings

This loaf of jalapeño cheddar quick bread is the perfect bread to take along to a party, potluck dinner, or tailgating event. And it is an excellent bread to serve with a Mexican meal, a hearty chili or soup, or beans. A small amount of garlic powder adds to the delightful flavors. And you will love the tantalizing aromas emanating from your oven!

The bread is made with simple, everyday pantry ingredients along with lots of shredded cheese and minced fresh jalapeño chili peppers. A quick bread rises with baking powder or soda, not yeast, so there's no waiting for a lengthy rising time; it's ready to go into the oven as soon as the batter is mixed.

The bread can be adjusted to suit your tastes as well. Consider using a Mexican-style cheese blend instead of plain cheddar. Or add a few chopped green onions for more green color. A tablespoon or two of finely chopped red bell peppers or minced hot red Fresno peppers are a few more colorful options.

Ingredients

  • 2 cups / 9 ounces all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar (or an equivalent substitute)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 6 ounces shredded sharp cheddar cheese
  • 1 jalapeño pepper (or more, minced)
  • 1 large egg
  • 1 cup milk
  • 3 tablespoons melted butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients for jalapeno cheddar quick bread.
    Diana Rattray
  2. Preheat the oven to 350 F. Grease and flour an 8 1/2-by-4 1/2-inch loaf pan.

    Grease and flour the loaf pan.
    Diana Rattray
  3. In a mixing bowl, combine the flour, baking powder, sugar, garlic powder, and salt; stir to blend thoroughly.

    Combine the dry ingredients.
    Diana Rattray
  4. Stir the shredded cheese and minced jalapeño pepper into the flour mixture.

    Combine the dry ingredients and add the cheese and peppers.
    Diana Rattray
  5. In a separate bowl, whisk the egg with the milk. Add the melted butter and whisk to blend.

    Whisk the egg and milk with butter.
    Diana Rattray
  6. Add the milk and egg mixture to the dry mixture and stir just until moistened. Do not over-mix. The batter will be thick.

    Combine the wet and dry ingredients.
    Diana Rattray
  7. Spread the batter in the prepared loaf pan.

    Spread the batter in the loaf pan.
    Diana Rattray
  8. Bake the bread for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

    Remove the loaf to a rack to cool.
    Diana Rattray
  9. Cool in the pan on a rack. Remove the cooled bread from the pan to slice and serve.

Slice the cheddar jalapeno quick bread and enjoy!
Diana Rattray

Tips

  • Baking powder and/or baking soda provide the rising power for quick breads and muffins, and should always be thoroughly combined with the other dry ingredients before the wet ingredients are added. As soon as the wet and dry mixtures are combined, the rising action begins. Make sure your oven is preheated and the pan is greased and ready before you finish the batter.
  • If you substitute self-rising flour in this recipe, omit the salt and add only 1 teaspoon of baking powder.

Recipe Variations

  • Mild Chili Cheese Bread: Replace the minced jalapeño peppers with milder Anaheim chili peppers.
  • For extra heat, add about 1/8 to 1/4 teaspoon of cayenne pepper to the batter.