Cheddar Jalapeño Bread
This variation on my savory quick bread recipe really hits the spot with cheddar, jalapeño, and fresh thyme. With little prep work it can be in the oven and ready for dinner in no time.
- Skill Level: Beginner
- Components Used: Savory Basic Quick Bread Recipe
This recipe is another one that stems from a customizable recipe. I used the savory version of my basic quick bread recipe and added flavors of cheddar, fresh thyme, and jalapeño. The wonderful thing about this recipe is that you can swap around ingredients and add some of your favorites.
For instance, instead of the cheddar you could add parmesan or monterey jack cheese. Instead of the thyme you could add fresh dill or rosemary. If you don’t like jalapeños then you could easily leave them out!
I love the flavor combination of cheddar and jalapeños! To me, it’s a classic. It goes great in loaf breads, biscuits, scones, cornbread, and even yeast breads.
It really doesn’t need anything else but if you add a slather of butter or dip it into chili or stew- it is out of this world delicious.
Cheddar Jalapeño Bread
This variation on my savory quick bread recipe really hits the spot with cheddar, jalapeño, and fresh thyme. Mix up the type of cheese or fresh herbs for a personalized flavor!
- 240 grams (2 cups) all-purpose flour
- 13 grams (1 tablespoon) granulated sugar
- 10 grams (1 tablespoon) baking powder
- 4 grams (¾ teaspoon) kosher salt
- 1 ½ teaspoons garlic powder
- 1 tablespoon fresh thyme leaves
- 1 large egg, room temperature
- 227 grams (1 cup, 240 milliliters) milk (buttermilk, skim, 1%, 2%, whole, or dairy-free), room temperature
- 113 grams (½ cup, 120 milliliters) oil (neutral-flavored oil like canola, vegetable, safflower, grapeseed or olive oil can be used for additional flavor)
- 200 grams (2 cups) sharp cheddar cheese, shredded
- 1 medium fresh jalapeño pepper, finely chopped
- At least 30 minutes before baking, measure out the milk (227 grams, 1 cup) and set it out with the egg (1 large) to come to room temperature. Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
- Prep an 8.5 x 4.5-inch (22 x 11-cm) loaf pan with parchment paper or non-stick spray.
To Make the Bread:
- In a large mixing bowl, whisk together the flour (240 grams, 2 cups), sugar (13 grams, 1 tablespoon), baking powder (10 grams, 1 tablespoon), salt (4 grams, ¾ teaspoon), garlic powder (1 ½ teaspoons), fresh thyme leaves (1 tablespoon).
- In a separate bowl, lightly whisk together the egg (1 large), milk (227 grams, 1 cup), and oil (113 grams, ½ cup) until well combined.
- Pour the wet ingredients into the dry ingredients.
- Use a spoon or rubber spatula (not a whisk) and stir until just combined. This should only take about 30-45 seconds of mixing. The batter will be lumpy. Do not over-mix or the bread will become tough.
- Gently fold in the shredded cheddar cheese (200 grams, 2 cups) and chopped jalapeño pepper (1 medium).
- Pour the batter into the prepared loaf pan. If desired, sprinkle a little more of the shredded cheddar on top for visual appeal.
- Bake at 350°F/175°C for 42-50 minutes until lightly golden brown and the top springs back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
- Gently transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
- Store uneaten bread at room temperature loosely wrapped in foil or plastic wrap for up to 3 days.
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Amount Per Serving: Calories: 289
17 Comments on “Cheddar Jalapeño Bread”
Happy New Year! Sounds like a wonderful Sunday afternoon in your home! 🙂 I love this recipe, great flavors and you know me, I’m a big savory fan, although you know I’d eat all your wonderful desserts! Funny, I’m also on the jalapeno kick lately and incorporating it into my latest creations!
Happy New Year to you too Danny! I have been in a savory kind of mood lately. Not so much like me 🙂
That looks like a lovely bread. Super hearty!
I love your pictures, bread looks absolutely delicious. Need to try it. Your post made me smile, thank you for that x
I love that kind of wonderful comfort too 🙂 🙂 This bread looks fab. and I’m so happy that this blog is a part of your life!
I’m so happy that you are a part of this blog’s life! 🙂
I like your new side bar categories! I like that you painted a picture of your life at that moment. That's keeping it real!
Thanks for stopping by Dija!
Wow, this bread looks fantastic! I can't wait to try it!
Thanks Assia! I hope you are doing well!
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You’ve done it again. This is a delicious little savory loaf. Thanks for sharing your wonderfully creative mind.
Following your directions ensures success every time. I changed the loaf to a cheddar, black olive loaf with no spice to fit my taste. It was super. My daughter and her family agreed also and will be back today to help finish the loaf.
How long will this keep after baking if I don’t cut it and I wrap it well?
I’m hoping to make it before leaving to visit family, but would need it to keep for 5 days… is that possible? Any tips?
Hi, yes you can do that. Wrap it well, uncut, and put in the refrigerator for 5 days. You can refresh it in the oven for a few minutes to warm up.