Jalapeño Cheddar Bread Recipe
This Jalapeño Cheddar Bread is a savory, cheesy loaf with a spicy kick from fresh jalapeños. Perfect for breakfast, snacks, or as a flavorful side to your meal, this bread combines sharp cheddar and Parmesan cheeses with the warmth of jalapeños, all baked to a golden perfection. Moist and tender inside with a crispy crust, it’s an irresistible treat for cheese and spice lovers alike.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 Cups All-purpose flour
- 2 teaspoons Baking powder
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 1 teaspoon Onion powder
- 2 Tablespoons Parmesan cheese, grated
- 1 Cup Cheddar cheese, shredded
- 1 Jalapeño, diced small
Wet Ingredients
- 2 Eggs, room temperature
- 1 cup Milk, room temperature
- 1/2 cup Butter, melted
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure the bread bakes evenly and develops a golden crust.
- Prepare loaf pan: Grease and flour a 9-inch loaf pan, then line it with a piece of parchment paper for easy removal of the bread once baked.
- Sift dry ingredients: In a large mixing bowl, sift together the all-purpose flour and baking powder to aerate and remove any lumps.
- Add dry flavorings: Mix in the granulated sugar, salt, onion powder, grated Parmesan cheese, shredded cheddar cheese, and diced jalapeño for a balanced flavor blend.
- Whisk wet ingredients: In a separate small bowl, whisk together the room temperature eggs and milk until fully combined.
- Combine ingredients: Gradually stir the wet mixture into the dry ingredients. Then add the melted butter, mixing just until all components are combined without overmixing to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan. Optionally, garnish the top with jalapeño slices for extra heat and decoration. Bake in the preheated oven for 60 to 80 minutes. Begin checking at 45 minutes and cover with aluminum foil if the top starts to brown too quickly. The bread is done when a cake tester inserted in the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes to settle before removing it to a wire rack to cool completely or enjoy it warm with butter!
Notes
- For less spice, remove the seeds from the jalapeño before dicing.
- Use room temperature eggs and milk to help the batter combine smoothly.
- Cover the bread loosely with foil if it browns too quickly during baking.
- Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Jalapeño bread, Cheddar bread, savory bread, cheesy bread, spicy bread, homemade bread, jalapeño cheddar loaf
Find it online: https://recipeswithmia.com/jalapeno-cheddar-bread-recipe/
