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Jalapeno Cheddar Quick Bread

Have this Jalapeño 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!

Jalapeno Cheddar Quick Bread

What are quick breads?

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!

Jalapeno Cheddar Quick Bread {A Pretty Life}

Jalapeño Cheddar Quick Bread

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 Jalapeño 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!

Jalapeno Cheddar Quick Bread {A Pretty Life}

Using yogurt in baking.

For this Jalapeño 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. You can also use a Greek yogurt or sour cream.

Jalapeno Cheddar Quick Bread {A Pretty Life}

Watch the video!

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!

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Jalapeño Cheddar Quick Bread Recipe Tips

  • Yogurt:  I like to use a 6% Balkan style yogurt for this bread, but you can substitute it with sour cream, or a thick plain yogurt or Greek yogurt.
  • Jalapeño: If you like it spicy, feel free to add more jalapeños. If you want less spice, add less, or substitute with a more mild pepper like an Aneheim chile pepper.
  • Cheese: For the best flavour, use a sharp cheddar cheese. You can also use a Monterey Jack cheese or a pre-made shredded Mexican cheese blend.
  • Flavour Options: Feel free to add minced red or green bell pepper, or chopped green onions for more colour and even more flavour! If you love garlic, add a tsp of garlic powder.
  • What size of loaf pan? Use a 9 x5 inch loaf pan.
  • Line your loaf pan with parchment paper. Use a piece of parchment paper to line the baking tin so the jalapeño bread can be easily removed after baking.
  • Don’t over mix the batter or you will end up with a very dense loaf.
  • Let it cool! Make sure to let your loaf cool before cutting it, or you will end up with a crumbled piece of bread. Remove it from the pan and let it cool on a wire rack for about 30 minutes.
  • How long will this quick bread last? Quick breads are best enjoyed within 1 to 3 days as they tend to dry out more quickly than traditional bread. If your bread becomes a little dry, toast it and slather on butter.
  • How to store leftovers. You can keep this bread in an airtight container on your counter, or in the fridge, for up to 3 days.
  • This recipe freezes well.
Jalapeno Cheddar Quick Bread {A Pretty Life}

Jalapeño Cheddar Quick Bread

Have this Jalapeño Cheddar Quick Bread on your table in about 1 hour! No kneading and no rising. Simple and delicious! Delicious alongside soups, stews or casseroles.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking


Units Scale
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 3/4 cup Balkan Style yogurt (6%) (See notes for options.)
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup melted butter
  • 1 1/4 cup shredded cheddar cheese
  • 1 medium sized jalapeño (minced)


  1. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl whisk together the dry ingredients: flour, baking powder, baking soda, sugar and salt.
  3. In a separate bowl, whisk together the yogurt, milk and egg.
  4. Whisk the melted butter into the yogurt mixture.
  5. Add the wet ingredients to the dry ingredients, and use a spatula to gently combine the ingredients.
  6. Stir in the shredded cheese and minced jalapeño.
  7. Line a 9 x 5 baking tin with parchment paper.
  8. Put the loaf batter into the prepared loaf pan, and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.
  9. Let the bread cool for at least 30 minutes before cutting into it.

Keywords: Jalapeño Cheddar Quick Bread, Jalapeño Cheddar 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.

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


    1. 5 stars
      This bread is perfect! Absolutely love it. Do you store this is the refrigerator or is it ok to be on the counter?

    2. 5 stars
      The 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.

  1. Cheesus 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.

    1. Hahaha 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!

    2. 5 stars
      Love 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!

  2. Talk 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!

  3. Quick breads are just amazing… easy to mix and incorporate sooo many wonderful flavors. Love this recipe! Thanks for sharing 🙂

  4. This 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!

  5. We 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!

    1. Hi 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!

  6. If 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?

  7. 4 stars
    I 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.

  8. Just 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!

  9. 4 stars
    Great recipe. I did substitute unflavored Greek yogurt which is what I had. Turned out great.

  10. Dear 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 ??

  11. Is 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!

    1. Hi 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!

  12. 5 stars
    Made 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.

  13. 5 stars
    Great 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!

  14. 5 stars
    I 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.

  15. 5 stars
    So 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!

  16. This 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!

  17. 5 stars
    My 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!!

  18. 5 stars
    Easy and delicious, did not disappoint or turn out in a unexpected way. Will make again and again. I highly recommend 🙂

  19. 5 stars
    Can you replace the yogurt with sour cream? I’ve made it once with the yogurt and it was fantastic! Was going to make it again but I don’t have any more yogurt. Thanks in advance

  20. Delicious bread! I used 3/4 cup of sour cream instead of yogurt & it seemed a little dry to me. I was wondering if using a full cup of sour cream along with the milk would make much difference?