Quick Jalapeno Cheddar Bread
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This jalapeno cheddar bread comes together quickly and is the perfect thing to pair with chilis and soups when the weather turns cold! Lots of cheddar cheese, parmesan, and diced jalapenos to give it a little heat this quick bread will become a family favorite!
When people ask me what’s my favorite thing to bake. I always answer bread. But let’s be honest sometimes I just don’t have the time to whip up a loaf of homemade bread. With all that kneading, proofing, and shaping, it’s not exactly a weeknight treat I get to indulge in.
But this jalapeno cheddar bread is the best of both worlds.
This bread gets whipped up quickly because it relies on baking powder, not yeast. And with lots of cheese and a little kick, I get to enjoy homemade bread in no time. Seriously this bread gets made in one bowl and requires no mixer either. In less than 30 minutes you will be popping this bread into the oven in no time.
Ingredients For This Cheesy Jalapeno Bread
- Parmesan cheese – Shredded parmesan cheese gets sprinkled into the bottom of the loaf pan, and then more on top before it’s baked. This creates a crispy cheesy crust.
- Flour โ Flour is the #1 ingredient bakers measure wrong so I always recommend measuring by weight for best accuracy. But if you are measuring flour, make sure to not pack the flour into the cup. You can read more here about How To Measure Flour.
- Baking powder โ This is what makes this a “quick bread” and helps the bread to rise. Make sure you don’t mix it up with baking soda as it won’t react the same way, and make sure it’s fresh. Test a small amount in a bowl of warm water to see if it bubbles. You can read more here about Baking Powder vs. Baking Soda.
- Salt – I used kosher salt for the best flavor of salt. You can read more here about The Role Of Salt In Baking.
- Pepper – A small amount of freshly cracked pepper gets added with the salt for a little extra flavor.
- Garlic powder – I added a little garlic powder as well for even more flavor!
- Cheddar cheese – Cubes of cheddar cheese gets stirred into the batter. You can use shredded cheese, but I prefer the bigger pockets of cheese when I take a bite.
- Jalapenos – I added in diced jalapenos to give this bread a bit of a kick. You can always more or less depending on how spicy you want it.
- Milk – I used whole milk but a low-fat milk would also work. I haven’t tried it with a plant-based milk.
- Sour cream – This adds richness to this bread, adds wonderful flavor, and moisture. You could also use greek yogurt instead.
- Unsalted butter โ If you donโt have unsalted butter, then you can substitute salted butter, but reduce the salt in the recipe. You can read more here about Unsalted Butter Vs. Salted Butter In Baking.
- Egg โ You want one temperature egg. I place mine in a bowl of warm water for 10 minutes before I start.
How To Make This Quick Jalapeno Cheddar Bread – Step By Step
Step 1 – Start by prepping your loaf pan. Give your loaf pan a spray with non-stick spray and then sprinkle the bottom with shredded parmesan cheese. This is what will give the bottom of this bread this crispy crunchy exterior that is drool worthy.
Step 2: In a mixing bowl, measure out your dry ingredients and add in your cubed cheddar cheese. The cheese is left in cubes so that you get pockets of cheddar when you bite into the bread. Trust me on this.
Step 3: Then dice and stir in your jalapenos. I used two whole jalapenos – seeds, ribs and all. If you want it a bit more spicy you can add in a third jalapeno. A little less spicy, you can add just 1 jalapeno (or omit all together!).
Pro Tip: Remove the seeds and ribs of the jalapeno to reduce the heat level.
Step 4: Make a well into the dry ingredients. This makes it so that you don’t have to use a second mixing bowl. Less dishes? Yes please.
Step 5: Add your wet ingredients into the well.
Step 6: Stir the dry and wet ingredients just until they come together.
Pro Tip: Stop mixing once the flour has just been incorporated. Overmixing will activate the gluten in the flour resulting in a tough dense bread.
Step 7: Spoon the batter into your prepared loaf pan and top with the remaining cheese. Then bake on a middle rack of your oven.
Pro Tip: Use a wooden skewer inserted into the center of the bread to test for doneness. You may hit a pocket of cheddar cheese, so if you do insert again in a different spot just make sure it’s in the center of the bread.
Tips On Making This Jalapeno Cheddar Bread
- Measuring Your Flour Accurately – I always recommend using a kitchen scale to measure your flour accurately. If you don’t have one, then make sure to fluff up your flour first before measuring. Then spoon the flour into your measuring cup and level off with a flat edge. For a full tutorial on how and why to measure your flour accurately, read this post.
- Adding The Jalapenos – You can omit if you do not want to add the jalapenos, or adjust accordingly to how spicy you like things. Also you can dial down the heat by removing the seeds and ribs of the jalapenos, which is where the heat lies.
- Mixing Your Batter – I mentioned it earlier but it’s worth mentioning again. Mix just until the last of the dry ingredients have been incorporated then stop mixing. This is a quick bread, which is similar to making muffins. And overmixing can activate the gluten. The gluten is a protein network and the more you mix, the more that the gluten is formed. Overmixing will result in a tough and flat bread.
- Loaf Pan Size – I used and recommend using an 8 1/2 x 4 1/2 inch loaf pan. If you have a slightly bigger pan then you may need to adjust your baking time and bake a little less.
- Testing For Doneness – First make sure you bake on a middle rack of your oven to allow for even heat distribution. Then when the timer goes off make sure to test for doneness. Every oven is different so your bread may take a few minutes longer or less. Use a wooden skewer inserted into the center of the bread to test for doneness. You may hit a pocket of cheddar cheese, so if you do insert again in a different spot just make sure it’s in the center of the bread. Then you want to allow the bread to cool in the pan for 15 minutes before removing the bread from the pan and allow to cool on a cooling rack.
How Long Does This Bread Last?
This bread should be fine at room temperature for up to 5 days, just keep it well wrapped so it doesn’t dry out.
Can I Freeze This Bread?
Oh yes. You want to allow the bread to cool completely before freezing. Once cooled you can wrap in plastic wrap. And then I recommend wrapping a final time in tinfoil or placing inside a sealable bag.
For my complete Freezer Guide, you can purchase that here!
Can I Use Greek Yogurt Instead Of Sour Cream?
I haven’t tested it with greek yogurt but I think it would work just fine.
Can I Use A Different Milk?
I love using whole milk for the richness, but I think a low-fat milk or plant-based milk would work just fine.
Can I Use A Different Pan?
I used a 8×4-inch loaf pan but you can use a 9×5 loaf pan, but it will bake for less time.
More Bread Recipes
- Jalapeno Cheddar Bread
- Sourdough Rye Bread
- Lemon Poppyseed Bread
- Butternut Squash Bread
- No Knead Cranberry Walnut Bread
- Whole Wheat Sandwich Bread
- Lemon Zucchini Bread
- Easy Buttermilk Honey Cornbread
Tools To Make This Bread
When it’s cold outside, and all you want is some serious carbs. Followed up with maybe some chili to go with it. This jalapeno cheese bread is exactly what you need to make.
I mean bread whipped up in one bowl in 30 minutes or less UM YES PLEASE. All the caps.
If you try this bread and love it, let me know and leave me a star rating and comment below!
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Jalapeno Cheddar Bread
Ingredients
- 3 ounces (1 cup) parmesan cheese shredded
- 2 1/2 cups (12 1/2 ounces) all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 4 ounces (1 cup) extra sharp cheddar cheese cut into 1/2 inch cubes
- 2 jalapenos diced
- 1 cup (8 ounces) whole milk room temperature
- 1/2 cup (4 ounces) sour cream
- 3 tablespoons unsalted butter melted
- 1 large egg room temperature
Instructions
- Adjust oven to rack to middle position and heat oven to 180oC/350oF. Grease 8 1/2 by 4 1/2 inch loaf pan, then sprinkle 1/2 cup parmesan evenly in the bottom of the pan.
- Whisk flour, baking powder, salt, pepper, and cayenne pepper together in large bowl. Stir in cheddar, breaking up clumps until cheese is coated with flour. Add in
- Stir in cheddar, breaking up clumps until cheese is coated with flour.
- Stir in the diced jalapenos.
- Make a well in the center of your dry ingredients.
- Add in the milk, egg, sourcream, and melted butter. Using a rubber spatula stir together with the dry ingredients, just until the flour is incorporated. Batter will be heavy and thick, do not overmix.
- Transfer batter to the prepared pan and smooth top. Sprinkle remaining 1/2 cup parmesan evenly over the top.
- Bake loaf until golden brown and skewer inserted in the center comes out clean, about 45 to 50 minutes, rotating the pan halfway through baking.
- Let the loaf cool in the pan for about 15 minutes. Remove the loaf from the pan and allow to cool completely on a wire rack about 3 hours before serving.
Notes
- Measuring Your Flour Accurately - I always recommend using a kitchen scale to measure your flour accurately. If you don't have one, then make sure to fluff up your flour first before measuring. Then spoon the flour into your measuring cup and level off with a flat edge. For a full tutorial on how and why to measure your flour accurately, read this post.
- Adding The Jalapenos - You can omit if you do not want to add the jalapenos, or adjust accordingly to how spicy you like things. Also you can dial down the heat by removing the seeds and ribs of the jalapenos, which is where the heat lies.
- Mixing Your Batter - I mentioned it earlier but it's worth mentioning again. Mix just until the last of the dry ingredients have been incorporated then stop mixing. This is a quick bread, which is similar to making muffins. And overmixing can activate the gluten. The gluten is a protein network and the more you mix, the more that the gluten is formed. Overmixing will result in a tough and flat bread.
- Loaf Pan Size - I used and recommend using an 8 1/2 x 4 1/2 inch loaf pan. If you have a slightly bigger pan then you may need to adjust your baking time and bake a little less.
- Testing For Doneness - First make sure you bake on a middle rack of your oven to allow for even heat distribution. Then when the timer goes off make sure to test for doneness. Every oven is different so your bread may take a few minutes longer or less.ย Use a wooden skewer inserted into the center of the bread to test for doneness. You may hit a pocket of cheddar cheese, so if you do insert again in a different spot just make sure it's in the center of the bread. Then you want to allow the bread to cool in the pan for 15 minutes before removing the bread from the pan and allow to cool on a cooling rack.
Nutrition
I reeaaallly want to try this, but can I use wholewheat flour instead, would I have to adjust any fluid?
Thanks for your question! You can use whole wheat flour, but you may need a bit more liquid since it absorbs more. When swapping 2 1/2 cups of all-purpose flour with whole wheat flour, here are a few considerations:
Absorption: Whole wheat flour absorbs more liquid than all-purpose flour because it contains the bran and germ. Start by adding an extra 1โ2 tablespoons of liquid (whole milk in this case) to the dough or batter.
Texture: Whole wheat flour can make the bread denser due to its higher protein and fiber content. To counteract this, you might consider substituting only part of the all-purpose flourโsay, 1 cup whole wheat flour and 1 1/2 cups all-purpose flourโto retain some lightness.
Flavor: Whole wheat flour adds a nuttier, earthier flavor. If you prefer a more neutral taste, you can reduce the amount of whole wheat slightly or use white whole wheat flour, which is milder.
Mixing: Avoid overmixing the batter when using whole wheat flour, as it can develop gluten more quickly and make the bread tough.
Resting Time: Let the batter rest for 10โ15 minutes before baking. This helps hydrate the whole wheat flour fully, improving texture and making it easier to handle.
Since the liquid base includes whole milk, sour cream, and unsalted butter, these should provide enough richness to complement the whole wheat flour, but keep an eye on the consistency. It should be thick but spoonableโadjust with small increments of milk if it feels too dry.
Delicious! We really enjoyed having hot, fresh jalapeรฑo cheese bread with our dinner. Way better than getting it from the grocery store bakery!
Aw thank you Tanya! I am so glad your family loved it! And yes WAY better and nothing like your house smelling of bread ๐