Have this Jalapeno Cheddar Quick Bread on your table in about 1 hour! No kneading and no rising. Simple and delicious! Delicious alongside soups, stews or casseroles.
If you love fresh bread served with your meals, quick breads are your best friend! In one hours time you can prepare, bake and have warm fresh bread on your table. Can’t beat that!
Quick breads are breads that don’t require yeast, and instead use leaveners, so there is no need for kneading and waiting for the dough to rise. They’re the easiest kind of bread to make. So when you’re pressed for time and just want fresh, warm bread for your dinner table you can have it. Just stir together some simple ingredients, bake it for an hour and you’ve got fresh bread ready to devour!
I love quick breads so much that I make them quite often, and I like to play with the ingredients to suit our meals. But this Jalapeno Cheddar Quick Bread is our favourite thus far.
It’s moist, cheesy and spicy, making it perfect to serve with chili or ribs or dipped in soup!
For this Jalapeno Cheddar Quick Bread I used Astro® Original Balkan Style Yogourt (6%). I love to use yogourt in my baking as I find it makes cakes, breads and loaves very moist and delicious! Astro® Original yogourt is perfect for baking because it’s thick and creamy (made with 100% all-natural ingredients: skim milk, cream and active bacterial cultures). Using yogourt in this quick bread recipe results in a moist and scrumptious loaf.
And for fun I put together a quick video to show you how to make this Jalapeno Cheddar Quick Bread! In a one minute video I show you how to have this bread on your dinner table in one hour!
I hope you will watch it!
Jalapeno Cheddar Quick Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf 1x
Description
Have this Jalapeno Cheddar Quick Bread on your table in about 1 hour! No kneading and no rising. Simple and delicious! Delicious alongside soups, stews or casseroles.
Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp sugar
- 1/2 tsp salt
- 3/4 cup Balkan Style Yogourt (6%)
- 1/4 cup milk
- 1 egg
- 1/4 cup melted butter
- 1 1/4 cup shredded cheddar cheese
- 1 medium sized jalapeno (minced)
Instructions
- Preheat your oven to 350 degrees.
- In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, whisk together the yogourt, milk and egg.
- Whisk the melted butter into the yogourt mixture.
- Add the yogourt mixture to the flour mix, and gently combine.
- Stir in the shredded cheese and minced jalapeno.
- Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.
Love Quick Bread Recipes? Here are more great recipes:
Mozzarella and Parmesan Buttermilk Quick Bread
Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread
Cheddar & Dill Buttermilk Quick Bread
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Have a delicious day!
Disclosure: As a Chatelaine Taster & Tester, I received compensation for participating in this program however all views are my own.
54 Comments
Liz
May 5, 2016 at 10:08 AMLove this bread. Thank you.
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May 5, 2016 at 10:56 AMYou are so welcome!
Kim
May 7, 2020 at 2:12 PMDoes non stick baking spray work instead of parchment paper?
Jo-Anna Rooney
May 7, 2020 at 10:05 PMHi Kim! Yes, that should work just fine! Happy Baking!
Vick
April 3, 2020 at 11:51 AMThis bread is perfect! Absolutely love it. Do you store this is the refrigerator or is it ok to be on the counter?
★★★★★
Jo-Anna Rooney
April 4, 2020 at 3:06 PMHi Vick! I usually keep mine on the counter, but it never lasts long here…we end up eating it all in a day or two. Any longer, I would put it in the fridge.
Annie
April 7, 2020 at 3:15 PMThe best jaleno cheese bread on the internet !- Made this like a dozen times already and baking this bread again as I type this review. House smells so good. quick & easy recipe with pantry ingredients. delicious!!!! Perfect with vegetable soup or on its on own.
★★★★★
Jo-Anna Rooney
April 8, 2020 at 11:26 AMOh I love this Annie! Thank you so much for sharing, you made my day!
Dana
May 6, 2016 at 10:12 AMCheesus Crust! This looks delicious, Jo-Anna! I’m going to have to make this. My husband and I have been talking about making bread and hey, here it is. Ugh – I LOVE jalapeño and cheddar together.
Also, I love your video! What video software do you use? I love the idea of using photos the way you did. I tried to film myself once (overhead shot) in an attempt to do video and I hated every second of it. It’s just not for me. But what you’ve done… I like that.
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May 6, 2016 at 12:20 PMHahaha love your comment Dana! I hope you do try this recipe, it’s so cheesy and delicious! Thank you for watching my video too…I’ve only done a couple so I’m still learning! I use iMovie to put them together and it’s actually a tough program – it feels counter intuitive but it works I guess! Video is tough work!
Becky
January 11, 2020 at 8:32 PMLove this jalapeño cheddar bread. I used vanilla Greek yogurt (because that’s what I had on hand and I wasn’t sure what Balkan-style even was). I also used pickeled jalapeños instead of fresh. And, lastly, I melted 2 tablespoons of butter in the loaf pan in the oven and then put the batter in after it was melted. It made it a little crunchy on the outside and so soft and silky on the inside. Thank you so much for the recipe!
★★★★★
Jo-Anna Rooney
January 12, 2020 at 12:10 PMHi Becky! I’m so glad you enjoyed this recipe!! Great idea to put melted butter in the pan first, I’m going to try that!
Meaghan
May 6, 2016 at 12:09 PMTalk about cheesy goodness!!! Holy moly it looks delicious 🙂 Definitely would not last long in my house. Think I may need to bake a loaf from Sunday brunch. Also, love the video!
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May 6, 2016 at 12:21 PMThank you Meaghan! I really love this recipe…it’s definitely a family favourite!
Vicky Chin
May 6, 2016 at 2:27 PMMy son loves cheese and spicy, this is just the right bread for him! Thank you!
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May 7, 2016 at 9:35 AMYou are so welcome! Enjoy!
maria
May 6, 2016 at 5:23 PMQuick breads are just amazing… easy to mix and incorporate sooo many wonderful flavors. Love this recipe! Thanks for sharing 🙂
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May 7, 2016 at 9:35 AMI agree! So easy to make and so delicious!
Cassie | Crumb Kitchen
May 7, 2016 at 4:00 AMThis looks so deliciously easy, Jo-Anne! I love breads but even with my bread maker, it seems to take forever. Plus cheese and jalapeños are the way to go. I’m actually whipping together some cheddar jalapeño scones today, so great minds think alike. 😉 Thanks for sharing!
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May 7, 2016 at 9:34 AMOh what a delicious combo for scones! Definitely going to have to try that!
Jessie
September 16, 2016 at 2:32 PMWe made this and it was yummy but not a lot of heat… Do you use the seeds of the jalapeño? How much? Should I chop them? Thank you!
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September 17, 2016 at 9:32 PMHi Jessie! I didn’t use the seeds because that is where most of the heat of the jalapenos comes from, and I didn’t want our bread to be too spicy. If you want you can definitely add them to your bread, and chopping them would probably be better for texture. Good luck!
Linda
August 3, 2017 at 1:36 PMIf you use self-rising flour, is it necessary to add baking soda and baking powder? I have no idea the difference but I assume they are the rising catalyst??
If you still require baking soda and baking powder, should you adjust the amounts when using self-rising flour?
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August 7, 2017 at 6:35 PMHi Linda! I have never baked with self-rising flour, so I’m not sure how the recipe would turn out…if you try it, let me know how it works!
mary sargent
November 13, 2017 at 10:04 AMCan the yogurt be substituted for a different kind? Never heard of the yogurt in this recipe, please help, would love to make this bread.
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November 13, 2017 at 10:47 AMHi Mary! You could use any kind of thicker plain yogurt, Greek yogurt or even sour cream! Enjoy!
Bridgette Worring
September 20, 2018 at 6:39 AMI made this receipe last night, I added sour cream because I forgot to pick up the yogurt, I added zucchini as well, and oh my!! I already plan on making more. Thank you for this easy, easy receipe.
★★★★
Jo-Anna Rooney
September 20, 2018 at 3:13 PMYou are so welcome! I’m so happy you enjoyed this recipe Bridgette!
Kari M
June 4, 2019 at 5:34 PMJust made this bread because I had leftover jalapeños. The dough was much thicker than I thought it would be. I thought maybe I’d messed up. But, the bread is out of the oven, sliced and being devoured because it’s so good. Can’t wait to make it with chili this winter!
Jo-Anna Rooney
June 5, 2019 at 9:32 AMHi Kari! I’m so glad you enjoyed it! It is surprising how thick the dough is, but makes the best bread!
Donna DesJardin
July 7, 2019 at 9:33 AMGreat recipe. I did substitute unflavored Greek yogurt which is what I had. Turned out great.
★★★★
Jo-Anna Rooney
July 7, 2019 at 3:53 PMI’m so happy you enjoyed it Donna! Greek yogurt is a perfect substitute!
Craig
November 19, 2019 at 2:17 PMDear Joanna,
I’m just waiting for this, what appears to be a mouthful of deliciousness, It was a bonus to have a video to follow. So I hope my family likes/loves this quick jalapeno/cheddar quick bread. I’ve made it to compliment unstuffed cabbage Rolls
Ps a friend of our family was making vegan chilli today and she to was making jalapeno Cheddar bread to go with it. This is what gave me the idea to make it also. So I went looking and came across your channel. And told our friend about it. She liked the simplicity of it and the delicious look as well and is making it to go with her chilli tonight also. So two new fans are aboard ??
Jo-Anna Rooney
November 20, 2019 at 12:19 PMOh I love that! I hope you enjoy the bread as much as we do! And thank you so much for following along, I appreciate it so much!
paul cooke
March 2, 2020 at 7:09 PMAwesome
Thanks for this.
Jo-Anna Rooney
March 2, 2020 at 8:20 PMYou are so welcome!
Dani
April 12, 2020 at 10:49 PMIs it possible to substitute the yogurt for cream cheese? It’s the only thing I have in my fridge during this quarantine. I have everything else! Thanks!
Jo-Anna Rooney
April 13, 2020 at 10:36 AMHi Dani! I think that cream cheese would be too thick, so I wouldn’t recommend it. These breads can also be made with buttermilk. But if you don’t have buttermilk you can substitute it with 3/4 cup sour cream plus 1/4 cup milk. OR if you don’t have sour cream, you can use milk…here’s the recipe for that: Use 1 cup minus 1 tbsp milk, plus 1 tbsp lemon juice (mix the milk + lemon juice together and let sit for 5 minutes before using). Hope that helps!
Deann Lain
April 16, 2020 at 6:54 AMMade mine in a cast iron pan and Wawla! It turned out sooooooo good. I made one substitute in the recipe I used sour cream, because I had no yogurt. I will make this again and again. This will be a family recipe. Love Love this recipe.
★★★★★
Jo-Anna Rooney
April 16, 2020 at 10:31 AMOh I love to hear that, thank you!!
Dee
April 16, 2020 at 12:53 PMGreat recipe! I used sour cream instead of yogurt and added a couple TBSP more milk. I didn’t have jalapeño but did have some hot pepper rings in the fridge. I chopped up about 2 TBSP and squeezed the juice out before adding to the mix. So good! Will make this again for sure!
★★★★★
Jo-Anna Rooney
April 17, 2020 at 10:16 AMThank you! I’m so glad you enjoyed it Dee!
Sherri
April 29, 2020 at 6:02 AMI made this a couple of nights ago for my son and I. The loaf was gone by morning…lol Next time I make it I think I will tweak it a little. I think I will add some garlic and onion powder. I’m looking forward to making it again. Might have to double the recipe and freeze a loaf.
★★★★★
Jo-Anna Rooney
May 1, 2020 at 1:27 PMI’m so happy you enjoyed it!
Merilyn Dcruz
May 23, 2020 at 6:26 PMSo I have previously made Jalapeno cheddar bread using another online recipe which I couldn’t find today. I was craving jalapeno bread and was looking for a recipe without all the waiting (for the yeast to rise) I stumbled upon this recipe and honestly I was very nervous because i have never baked using yogurt, plus I only had 3% yogurt. I followed the recipe as best I could with a few minor changes (I reduced the amount of sugar, increased salt by a little and added some spring onions to the dough. I also cubed half of my cheese and grated the other half) Also baking took only about 40 mins. Long story short, I baked the bread and it’s almost over. Hahaha! This was by far the best jalapeno cheddar bread I have made and this recipe is not going to be replaced with another one. This one is a keeper!! ? Time to go finish the bread. LOL!
★★★★★
Jo-Anna Rooney
May 23, 2020 at 9:46 PMI’m so happy to hear that Merilyn!! Thank you for sharing this with me…I love it!
Corena
July 24, 2020 at 6:47 AMThis recipe sounds excellent! Question- Have you ever froze this bread? I was thinking of making mini loaves and freezing them for later use. How do you think it would taste coming out of the freezer? I will be making my first batch tonight. Can’t wait to try it!
Jo-Anna Rooney
July 26, 2020 at 2:42 PMHi Corena! I have never frozen this bread, only because we eat it so quickly, but I absolutely would!
Lacey
July 25, 2020 at 7:19 PMMy son just made this bread for his foods project for our county 4-H fair and he won Grand Champion!! The judge was a bit skeptical when he saw it had jalapeños in it, but quickly changed his mind. He said he had to pick it as the winner because even someone who doesn’t love jalapeños loved this bread!!
★★★★★
Jo-Anna Rooney
July 26, 2020 at 2:44 PMOh that is SO wonderful to hear!! Congratulations on his win!
Heather
July 26, 2020 at 2:19 PMEasy and delicious, did not disappoint or turn out in a unexpected way. Will make again and again. I highly recommend 🙂
★★★★★
Jo-Anna Rooney
July 26, 2020 at 2:42 PMI love that Heather!!
Michelle
October 11, 2020 at 11:05 AMI used sour cream and additional milk, and I brushed it with melted garlic butter when it came out of the oven.
Jo-Anna Rooney
October 11, 2020 at 12:47 PMYum, sounds delicious!