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Jalapeño Cheddar Bread Recipe

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★★★★★

4.5 from 150 reviews

This Jalapeño Cheddar Bread is a savory quick bread packed with spicy jalapeños, sharp cheddar, and a hint of Parmesan. Perfect as a snack, appetizer, or accompaniment to soups and salads, this moist bread combines creamy cheese with the subtle heat of jalapeños for a flavorful treat that’s easy to make and sure to impress.

Ingredients

Scale

Dry Ingredients

  • 2 Cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 tablespoon Granulated sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Onion powder
  • 2 Tablespoons Parmesan cheese, grated
  • 1 Cup Cheddar cheese, shredded
  • 1 Jalapeño, diced small

Wet Ingredients

  • 2 Eggs, room temperature
  • 1 cup Milk, room temperature
  • 1/2 cup Butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for even baking of the bread.
  2. Prepare Pan: Grease and flour a 9-inch loaf pan thoroughly, then line it with parchment paper to make removing the bread after baking easier and to prevent sticking.
  3. Mix Dry Ingredients: Sift the all-purpose flour and baking powder into a large mixing bowl to aerate and remove lumps.
  4. Add Seasonings and Cheese: To the sifted flour mixture, stir in granulated sugar, salt, onion powder, grated Parmesan, shredded cheddar cheese, and the diced jalapeño peppers evenly to distribute flavors.
  5. Combine Wet Ingredients: In a separate small bowl, whisk together the eggs and milk until smooth and well blended.
  6. Mix Wet into Dry: Gradually pour the egg and milk mixture into the dry ingredients, stirring slowly to avoid overmixing. Then add the melted butter and mix until just combined; a few lumps are okay to maintain bread tenderness.
  7. Pour Batter and Bake: Transfer the batter into the prepared loaf pan, spreading it evenly. Optional: garnish the top with jalapeño slices for extra heat and visual appeal. Bake in the preheated oven for 60-80 minutes. Check at around 45 minutes to cover the bread with aluminum foil if the top is browning too quickly to prevent burning.
  8. Cool and Serve: Once baked, allow the bread to cool in the pan for about 10 minutes. Then gently remove it using the parchment paper and place it on a wire rack to cool completely or serve warm.

Notes

  • Use room temperature eggs and milk for better blending and texture in the batter.
  • If you prefer less heat, remove seeds from the jalapeño before dicing.
  • Make sure not to overmix the batter to avoid tough bread.
  • Check doneness with a toothpick or cake tester; it should come out clean when inserted into the center.
  • Cover the bread if it browns too fast during baking to keep it moist.
  • This bread tastes great warm but also keeps well for up to 3 days when stored in an airtight container.

Keywords: Jalapeño bread, Cheddar bread, savory quick bread, spicy bread recipe, cheese bread, homemade bread, snack bread

Find it online: https://cookwithlea.com/jalapeno-cheddar-bread-recipe/