Description

This Jalapeño Cheddar Bread is a flavorful and moist quick bread perfect for those who love a bit of spice combined with rich cheese. With diced jalapeños and sharp cheddar shredded cheese folded into a tender batter, this savory bread makes an excellent snack, appetizer, or accompaniment to your meals. Easy to prepare and baked to golden perfection, it offers a delightful balance of heat and cheesy goodness in every bite.

Ingredients

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

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Instructions

Preheat Oven: Preheat your oven to 350 degrees F to ensure it reaches the right temperature for baking the bread evenly.
Prepare Pan: Grease and flour a 9-inch loaf pan, then line it with parchment paper. This step makes it easier to remove the bread after baking without sticking.
Sift Dry Ingredients: Sift the all-purpose flour and baking powder into a large mixing bowl to remove lumps and incorporate air for a lighter bread texture.
Combine Dry Mix-ins: Add granulated sugar, salt, onion powder, grated Parmesan cheese, shredded cheddar cheese, and diced jalapeños to the dry ingredients. Mix well to evenly distribute.
Whisk Wet Ingredients: In a small bowl, whisk together the eggs and milk until smooth to prepare the wet mixture.
Mix Batter: Slowly stir the egg and milk mixture into the dry ingredients, then pour in the melted butter. Mix gently until just combined to avoid overmixing the batter.
Fill and Garnish Pan: Scoop the batter into the prepared loaf pan. Optionally, garnish the top with extra jalapeño slices for visual appeal and enhanced spice.
Bake Bread: Bake in the preheated oven for 60 to 80 minutes. Start checking at 45 minutes; if the bread is browning too quickly, cover loosely with aluminum foil. The bread is done when a cake tester inserted into the center comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes to firm up, then remove it and cool completely on a wire rack. Serve warm or at room temperature.

Notes

Adjust spiciness by reducing or removing the jalapeños if preferred.
Ensure eggs and milk are at room temperature for better mixing and rise.
Cover with foil if top browns too quickly during baking to avoid burning.
Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Enjoy as a standalone snack or with soups and salads for a hearty meal.