Jalapeno Cheddar Quick Bread

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!

Jalapeno 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 Jalapeno Cheddar Quick Bread is our favourite thus far.

Jalapeno Cheddar Quick Bread {A Pretty Life}

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}

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.

Jalapeno Cheddar Quick Bread {A Pretty Life}

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

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 1 loaf 1x


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.



  • 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)


  1. Preheat your oven to 350 degrees.
  2. In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
  3. In a separate bowl, whisk together the yogourt, milk and egg.
  4. Whisk the melted butter into the yogourt mixture.
  5. Add the yogourt mixture to the flour mix, and gently combine.
  6. Stir in the shredded cheese and minced jalapeno.
  7. 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.

Jalapeno Cheddar Quick Bread {A Pretty Life}


Love Quick Bread Recipes?  Here are more great recipes:

Mozzarella and Parmesan Buttermilk Quick Bread

Mozzarella and Parmesan Buttermilk Quick Bread

Zucchini, Cheddar & Chive Buttermilk Quick Bread

Zucchini, Cheddar Cheese & Chive Buttermilk Quick Bread

Cheddar and Dill 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.

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  • Reply
    May 5, 2016 at 10:08 AM

    Love this bread. Thank you.

  • Reply
    May 6, 2016 at 10:12 AM

    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.

    • Reply
      May 6, 2016 at 12:20 PM

      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!

    • Reply
      January 11, 2020 at 8:32 PM

      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!

      • Reply
        Jo-Anna Rooney
        January 12, 2020 at 12:10 PM

        Hi 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!

  • Reply
    May 6, 2016 at 12:09 PM

    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!

    • Reply
      May 6, 2016 at 12:21 PM

      Thank you Meaghan! I really love this recipe…it’s definitely a family favourite!

  • Reply
    Vicky Chin
    May 6, 2016 at 2:27 PM

    My son loves cheese and spicy, this is just the right bread for him! Thank you!

  • Reply
    May 6, 2016 at 5:23 PM

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

  • Reply
    Cassie | Crumb Kitchen
    May 7, 2016 at 4:00 AM

    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!

    • Reply
      May 7, 2016 at 9:34 AM

      Oh what a delicious combo for scones! Definitely going to have to try that!

  • Reply
    September 16, 2016 at 2:32 PM

    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!

    • Reply
      September 17, 2016 at 9:32 PM

      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!

  • Reply
    August 3, 2017 at 1:36 PM

    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?

    • Reply
      August 7, 2017 at 6:35 PM

      Hi 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!

  • Reply
    mary sargent
    November 13, 2017 at 10:04 AM

    Can the yogurt be substituted for a different kind? Never heard of the yogurt in this recipe, please help, would love to make this bread.

    • Reply
      November 13, 2017 at 10:47 AM

      Hi Mary! You could use any kind of thicker plain yogurt, Greek yogurt or even sour cream! Enjoy!

  • Reply
    Bridgette Worring
    September 20, 2018 at 6:39 AM

    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.

    • Reply
      Jo-Anna Rooney
      September 20, 2018 at 3:13 PM

      You are so welcome! I’m so happy you enjoyed this recipe Bridgette!

  • Reply
    Kari M
    June 4, 2019 at 5:34 PM

    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!

    • Reply
      Jo-Anna Rooney
      June 5, 2019 at 9:32 AM

      Hi Kari! I’m so glad you enjoyed it! It is surprising how thick the dough is, but makes the best bread!

  • Reply
    Donna DesJardin
    July 7, 2019 at 9:33 AM

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

    • Reply
      Jo-Anna Rooney
      July 7, 2019 at 3:53 PM

      I’m so happy you enjoyed it Donna! Greek yogurt is a perfect substitute!

  • Reply
    November 19, 2019 at 2:17 PM

    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 👍😊

    • Reply
      Jo-Anna Rooney
      November 20, 2019 at 12:19 PM

      Oh 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!

  • Reply
    paul cooke
    March 2, 2020 at 7:09 PM

    Thanks for this.

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