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.
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!
Hi Kari! I’m so glad you enjoyed it! It is surprising how thick the dough is, but makes the best bread!
Great recipe. I did substitute unflavored Greek yogurt which is what I had. Turned out great.
I’m so happy you enjoyed it Donna! Greek yogurt is a perfect substitute!
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 ??
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!
Awesome
Thanks for this.
You are so welcome!
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!
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!
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.
Oh I love to hear that, thank you!!
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!
Thank you! I’m so glad you enjoyed it Dee!
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.
I’m so happy you enjoyed it!
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!
I’m so happy to hear that Merilyn!! Thank you for sharing this with me…I love it!
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!
Hi Corena! I have never frozen this bread, only because we eat it so quickly, but I absolutely would!