Jalapeno Cheddar Quick Bread
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.
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!
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!
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!
Our Favorite
Recipes for this bread:
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.
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.
Jalapeño Cheddar Quick Bread
Ingredients
- 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
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl whisk together the dry ingredients: flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, whisk together the yogurt, milk and egg.
- Whisk the melted butter into the yogurt mixture.
- Add the wet ingredients to the dry ingredients, and use a spatula to gently combine the ingredients.
- Stir in the shredded cheese and minced jalapeño.
- Line a 9 x 5 baking tin with parchment paper.
- 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.
- 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.
Love this bread. Thank you.
You are so welcome!
Does non stick baking spray work instead of parchment paper?
Hi Kim! Yes, that should work just fine! Happy Baking!
This bread is perfect! Absolutely love it. Do you store this is the refrigerator or is it ok to be on the counter?
Hi 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.
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.
Oh I love this Annie! Thank you so much for sharing, you made my day!
Can I use sour cream instead of yogurt? Other options?
Absolutely! Sour cream is a great option!
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.
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!
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!
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!
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!
Thank you Meaghan! I really love this recipe…it’s definitely a family favourite!
My son loves cheese and spicy, this is just the right bread for him! Thank you!
You are so welcome! Enjoy!
Quick breads are just amazing… easy to mix and incorporate sooo many wonderful flavors. Love this recipe! Thanks for sharing 🙂
I agree! So easy to make and so delicious!
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!
Oh what a delicious combo for scones! Definitely going to have to try that!
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!
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!
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?
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!
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.
Hi Mary! You could use any kind of thicker plain yogurt, Greek yogurt or even sour cream! Enjoy!
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.
You are so welcome! I’m so happy you enjoyed this recipe Bridgette!