Jalapeno Cheese Quick Bread

November 15, 2024

45

medium

12

This Jalapeño Cheese Quick Bread is a savory, cheesy delight with just the right amount of heat to wake up your taste buds. The loaf comes together in a snap—no yeast or rising time needed—making it perfect for weeknight dinners or weekend brunch. Sharp cheddar cheese and chopped jalapeños are folded into a tender batter enriched with olive oil, milk, and a single egg, creating a moist and flavorful bread with golden edges and a cheesy, spicy kick in every bite.

Baked until perfectly browned and aromatic, this quick bread is best served slightly warm, either on its own or alongside chili, soup, or scrambled eggs. Let it cool just enough to slice cleanly—and try not to eat the whole loaf in one go!

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Ingredients:

Adjust Servings

	0.75cup unbleached all purpose flour
	0.75cup flour whole-wheat
	1tbsp baking powder
	0.5tsp salt
	1tbsp olive oil light
	1 egg lightly beaten
	0.75cup non-fat milk
	1cup cheddar cheese light, (I used a Mexican blend)
	0.25cups pickled jalapenos diced, drained

Directions

1.

Preheat the Oven and Prepare the Pan

1. Heat your oven to 350°F (175°C). | 2. Lightly grease a 9x5x3 loaf pan or two mini muffin pans with cooking spray.

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2.

Mix the Dry Ingredients

In a medium bowl, stir together the flour, cheese, baking powder, and salt.

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3.

Combine the Wet Ingredients

Add the olive oil, egg, and milk to the dry ingredients. Stir until just combined.

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4.

Fold in the Jalapeños

Gently fold the chopped jalapeños into the batter until evenly distributed.

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5.

Bake the Bread

1. Pour the batter into the prepared pan(s). | 2. Bake for 30 to 45 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

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6.

Cool the Bread

1. Let the bread cool in the pan for 5 minutes. | 2. Run a knife around the edges to loosen it, then carefully remove it from the pan and transfer to a wire rack. | 3. Allow the bread to cool for 30 minutes before slicing. (If you can wait that long!)

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