Jalapeño Cheddar Bread
A savory quick bread made with sharp cheddar, jalapeño, and bell peppers. Ready in 70 minutes for a spicy side or snack.
Ingredients
- 2 cups all-purpose flour 250 g
- 2 teaspoons sugar 8 g
- 1 tablespoon baking powder 14 g
- 1 teaspoon salt 6 g
- 1 teaspoon black pepper 2 g
- 1 1/2 cups shredded sharp cheddar cheese 170 g
- 1 cup whole milk 240 ml
- 1/3 cup vegetable or canola oil 80 ml
- 1 large egg
- 3 jalapeño peppers seeded and diced
- 1/2 cup diced green bell pepper 75 g
- 1/2 cup diced red bell pepper 75 g
Instructions
Preheat Oven and Grease Pan:
Heat the oven to 375°F (190°C). Coat an 8x3 inch loaf pan with grease or nonstick spray.Sift Dry Ingredients and Coat Cheese:
In a medium bowl, sift together the flour, sugar, baking powder, salt, and pepper. Add the cheese and stir gently to coat it with the flour mixture.Whisk Wet Ingredients and Combine:
In a different bowl, whisk together the milk, oil, and egg. Pour this mixture into a well formed in the center of the flour mixture and stir gently with a wooden spoon until just combined.Fold in Peppers:
Add the jalapeño and bell peppers, folding them in until evenly distributed. The batter should remain lumpy.Bake Until Golden:
Transfer the batter to the prepared loaf pan and place it in the oven. Bake until the top turns golden brown and springs back when lightly pressed in the center, roughly 45 to 50 minutes.Cool and Serve:
Let the bread cool on a wire rack for 10 minutes, then take it out of the pan and serve while still warm.