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5 from 1 vote

Jalapeno Cheddar Bread

This quick jalapeno cheddar bread is the perfect weeknight bread to pair with a soup or chili on a cold winter night!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: bread
Keyword: cheddar, jalapeno, quick bread
Servings: 10 slices
Calories: 270kcal
Author: Heather Perine

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.¬†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.
Adapated from America's Test Kitchen: Bread Illustrated

Nutrition

Serving: 10servings | Calories: 270kcal | Carbohydrates: 26g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 469mg | Potassium: 236mg | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 3.5mg | Calcium: 284mg | Iron: 1.8mg