Description
This Jalapeño Cheddar Bread is a flavorful and cheesy quick bread with just the right amount of spice! Made with fresh jalapeños, sharp cheddar, and a buttery, tender crumb, this easy-to-make bread is perfect for serving alongside soups, chili, or enjoying on its own. No yeast required!
Ingredients
Units
Scale
- Produce:
- 1 fresh jalapeño (finely chopped, seeds removed for less heat)
- 1 teaspoon onion powder
- Refrigerated:
- 2 eggs
- Baking & Spices:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- Dairy:
- 1/2 cup butter (melted)
- 1 cup cheddar cheese (shredded)
- 1 cup milk
- 2 tablespoons Parmesan cheese (grated)
Instructions
- Preheat & Prep:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, baking powder, sugar, salt, and onion powder.
- Prepare the Wet Ingredients:
- In another bowl, whisk the eggs, melted butter, and milk until well combined.
- Combine & Add Cheese:
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in the cheddar cheese, Parmesan cheese, and chopped jalapeños. Do not overmix.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature!
Notes
- For extra spice, leave the jalapeño seeds in or add a pinch of cayenne pepper.
- Use pepper jack cheese instead of cheddar for more kick.
- Store in an airtight container at room temperature for 2–3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
