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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

Sliced Jalapeno Cheddar Buttermilk Quick Bread on a cutting board

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 38 reviews

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.

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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
    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!!

  2. 5 stars
    Easy and delicious, did not disappoint or turn out in a unexpected way. Will make again and again. I highly recommend 🙂

  3. 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

  4. 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?