Jalapeño Cheddar Bread
This savory bread blends spicy jalapeños with sharp cheddar cheese, creating a comforting loaf that’s perfect for any occasion—from soups to sandwiches.
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp unsalted butter melted
- 1 cup cheddar cheese shredded, sharp preferred
- 2 jalapeños chopped, seeds removed for less heat
- 1 cup milk whole milk preferred
- 1 egg large
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a loaf pan with butter or non-stick spray.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk together milk, olive oil, egg, and melted butter.
- Slowly add the wet mixture to the dry ingredients, stirring just until combined.
- Fold in shredded cheddar and chopped jalapeños until evenly distributed.
- Pour batter into prepared loaf pan. Smooth the top with a spatula.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh jalapeños for the best flavor. For extra spice, leave some seeds in or add cayenne. This bread freezes well—wrap it tightly and store for up to 3 months.