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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Our easy recipe for jalapeño bread makes an excellent accompaniment to all sorts of dishes, from soups and chilis to stews. It’s also delicious on its own with some butter or perhaps a generous dollop of cream cheese. Quick breads are convenient because there’s no lengthy proofing time, so the batter can go straight into the oven as soon as it’s mixed. Ready in a little over an hour, this bread is a great side for breakfast dishes, or it can be a light dinner or lunch when served with a salad and some slices of charcuterie and cheese.
The bread is made with simple, everyday pantry ingredients along with lots of shredded cheese and minced, fresh jalapeño chile peppers. The spiciness level is ultimately up to you, but we recommend starting small and upping it from there in future batches, as not everyone has a palate for very spicy foods.
Our jalapeño bread is great for freezing and is so easy to mix that doubling the ingredients shouldn’t be extra work. Bake the two loaves, let them cool, slice the one you want to freeze, and place them in individual freezer bags to keep in the freezer for up to three months. Thaw in the refrigerator overnight and heat up in a toaster oven for a few minutes—you’ll never run out of this delicious bread.
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
1 teaspoon garlic powder
1/2 teaspoon salt
6 ounces shredded sharp cheddar cheese
1 jalapeño pepper, minced, or to taste
1 large egg
1 cup milk
3 tablespoons unsalted butter, melted
Gather the ingredients.
Preheat the oven to 350 F. Grease and flour an 8.5 x 4.5-inch loaf pan.
In a mixing bowl, thoroughly blend the flour, baking powder, sugar, garlic powder, and salt.
Stir in the shredded cheese and minced jalapeño pepper.
In a separate bowl, whisk the egg with the milk. Add the melted butter and stir to blend.
Add the milk and egg mixture to the dry mixture and stir just until moistened. Do not overmix. The batter will be thick.
Spread the batter in the prepared loaf pan.
Bake the bread for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack. Remove the cooled bread from the pan to slice and serve.
This recipe is an easy and delicious template for experimenting with added flavors. Make it your own—get inspired by a few suggestions:
- Replace the minced jalapeño peppers with milder Anaheim chile peppers if you find jalapeños too strong.
- Add about 1/8 to 1/4 teaspoon of cayenne pepper to the batter if, on the contrary, you like very spicy food.
- Use a Mexican-style cheese blend instead of plain cheddar.
- Add a few chopped green onions for more green color, or a tablespoon or two of finely chopped red bell peppers or minced hot red Fresno peppers.
- Substitute self-rising flour if that’s what you have at hand, but omit the salt and add only 1 teaspoon of baking powder.
What is a quick bread?
Quick breads rise thanks to chemical leavening coming from the addition of baking powder or baking soda. They’re “quick” because they can be baked as soon as the ingredients are mixed and don’t need any proofing for the dough or batter to bloom. Muffins, scones, biscuits, and cornbread are considered quick bread. The key to a successful quick bread is to thoroughly mix the dry ingredients together before the wet ingredients are added. As soon as moisture hits the baking powder or baking soda, the rising action begins. Thus, make sure your oven is preheated and the pan is greased and ready before you start the batter.
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