Description
Jalapeno Cheddar Bread delivers a spicy kick that wakes up your taste buds with zesty cheese and fiery peppers. Baking this bread fills your kitchen with an incredible aroma that pulls everyone straight to the counter.
Ingredients
Scale
Main Ingredients:
- 2 Cups all-purpose flour
- 1 Cup cheddar cheese, shredded
- 1 Jalapeno, diced small
- 2 Eggs, room temperature
- 1 Cup milk, room temperature
- ½ Cup butter, melted
Supporting Ingredients:
- 2 Teaspoons baking powder
- 1 Tablespoon granulated sugar
- ½ Teaspoon salt
- 1 Teaspoon onion powder
- 2 Tablespoons parmesan cheese, grated
Instructions
- Preheat the oven to 350°F. Grease a 9-inch loaf pan and line with parchment paper for easy bread removal.
- Sift 2 cups of flour and 2 teaspoons baking powder into a large mixing bowl, creating a soft, airy base for your bread.
- Add 1 tablespoon sugar, ½ teaspoon salt, 1 teaspoon onion powder, and 2 tablespoons parmesan cheese to the flour mixture. Stir thoroughly to distribute seasonings evenly.
- Fold 1 cup shredded cheddar cheese and 1 diced jalapeno into the dry ingredients, ensuring even distribution throughout the mixture.
- Whisk 2 room-temperature eggs and 1 cup room-temperature milk in a separate bowl until well combined.
- Gently pour the egg-milk mixture into the dry ingredients, stirring softly to prevent overmixing.
- Add ½ cup melted butter and mix until just combined, maintaining a light texture for the bread.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Optional: Garnish the top with additional jalapeno slices for extra visual appeal.
- Bake for 60-80 minutes at 350°F, checking at the 45-minute mark to see if the bread needs aluminum foil to prevent over-browning.
- Test doneness by inserting a cake tester into the center – it should come out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
- Serve warm or at room temperature for the best flavor and texture.
Notes
- Slice jalapeños carefully to control heat, removing seeds for milder bread or keeping them for extra spiciness.
- Check bread around 45 minutes and tent with foil if top browns too quickly, preventing burned edges while ensuring full baking.
- Room temperature eggs and milk blend more smoothly into the batter, creating a more consistent texture throughout the bread.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free blend and add an extra egg for binding.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 20 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 238 kcal
- Sugar: 2 g
- Sodium: 257 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 62 mg