This Jalapeño Cheddar Bread is a tasty treat with a nice kick! It’s soft and cheesy, packed with spicy jalapeños that give it a fun twist. Perfect for any meal or just for snacking!
Honestly, who can resist warm, cheesy bread? I love tearing off a piece and pairing it with soup or enjoying it all on its own. It’s just that good! 😄
Ingredients & Substitutions
All-Purpose Flour: This is the base for our bread, providing structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend.
Baking Powder: This helps the bread rise. Check the expiration date for freshness! If you’re out, you can use baking soda (1/4 teaspoon) combined with 1/2 teaspoon vinegar or lemon juice as a substitute.
Cheddar Cheese: Sharp cheddar gives a great flavor. You can swap it with Monterey Jack for a milder taste or if you want a spicier kick, try pepper jack cheese.
Pickled Jalapeños: These add spice and tang. If you prefer fresh jalapeños, just dice them and adjust the quantity according to your heat preference. You can also use roasted red peppers for a different flavor.
Vegetable Oil: This keeps the bread moist. You can substitute it with melted butter for a richer taste or use olive oil for a healthier option.
How Do I Avoid Overmixing the Batter?
Overmixing can lead to dense bread, so it’s key to be gentle with the batter. Once you combine the wet and dry ingredients, stir just until you see no dry flour. A few lumps are perfectly fine!
- Use a large spatula or wooden spoon for mixing.
- Gently fold in the cheese and jalapeños to keep their texture.
- Once the ingredients are blended, stop! This will help keep your bread light and fluffy.
How to Make Jalapeño Cheddar Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup pickled jalapeños, diced (plus extra for garnish)
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs, beaten
How Much Time Will You Need?
This delightful Jalapeño Cheddar Bread takes about 15 minutes to prepare and 45-55 minutes to bake. So, you’re looking at a total of about 1 hour and 10 minutes from start to finish, including a little cooling time before you enjoy it!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (180°C). While that’s heating up, take a 9×5 inch loaf pan and grease it lightly with some butter or cooking spray to prevent sticking. This will help your bread slide right out after baking!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. This helps to combine everything well and ensures there are no lumps in your dry mix.
3. Incorporate Cheese and Jalapeños:
Now, add the shredded cheddar cheese and diced jalapeños to your flour mixture. Stir gently until they’re all evenly coated in flour. This step helps keep the cheese and jalapeños suspended throughout the bread rather than sinking to the bottom.
4. Combine the Wet Ingredients:
In a separate bowl, mix together the milk, vegetable oil, and beaten eggs. Whisk until everything is well combined and smooth. This is where the bread gets its moisture and richness!
5. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix! It’s okay if there are still a few lumps—overmixing can make your bread tough.
6. Pour Into the Loaf Pan:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly. If you’d like, you can place a few extra slices of jalapeños on top for a pretty garnish.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 45-55 minutes. The bread is done when it’s golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool and Serve:
Once it’s baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. This helps it firm up a bit. After that, carefully transfer it to a wire rack to cool completely. Serve warm or at room temperature, and if you like, you can sprinkle some chopped green onions on top for extra flavor. Enjoy your delicious Jalapeño Cheddar Bread!
Can I Use Different Types of Cheese?
Absolutely! While cheddar is the star of this recipe, you can substitute it with other cheeses like Monterey Jack, Pepper Jack for extra spice, or even a sharp white cheese for a unique twist. Just be cautious about moisture levels, as some cheeses may alter the texture of the bread!
What If I Don’t Have Pickled Jalapeños?
No problem! You can use fresh jalapeños instead; just slice them thinly and add them directly to the batter. If you prefer a milder flavor, remove the seeds and membranes before adding. Alternatively, you could use canned diced green chilies for a different but delicious flavor.
Can I Make This Recipe Vegan?
Yes, you can! Substitute the eggs with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg). Use plant-based milk and oil, and make sure the cheese you choose is dairy-free. The texture might be slightly different, but it will still be tasty!
How to Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it. To reheat, simply toast individual slices or warm it in the oven at 350°F (175°C) until heated through.
