Introduction
Oh, friends, do you ever get that craving for something warm, savory, and just a little bit exciting? You know, the kind of bread that makes your kitchen smell like pure comfort and a hint of adventure? Well, I’ve got just the thing for you! This Jalapeño Cheddar Quick Bread is a total game-changer. It’s the perfect blend of cheesy, spicy, and utterly delicious, and the best part? It’s incredibly easy and quick to whip up. Seriously, you can go from pantry staples to a golden-brown loaf of happiness in under an hour. It’s the kind of recipe that makes you feel like a baking superstar, even if you’re just starting out!
Why You’ll Love This Recipe
- Fast: Ready in about an hour from start to finish, perfect for a weeknight treat.
- Easy: No fancy techniques needed – just mix and bake!
- Giftable: Wrap it up warm and it’s the perfect thoughtful homemade gift.
- Crowd-pleasing: Whether it’s a BBQ, potluck, or just a cozy family dinner, everyone will adore this flavorful bread.
Ingredients
Gather ’round, bakers! Here’s everything you’ll need to create this masterpiece. Don’t worry, these are all pretty common pantry items!
- 2 cups all-purpose flour: The sturdy base for our delicious bread.
- 4 teaspoons baking powder: This is our secret weapon for a beautifully light and airy texture.
- 1 tablespoon granulated sugar: Just a touch to balance the savory flavors.
- 1 teaspoon garlic powder: Because who doesn’t love a little garlicky goodness?
- 1/2 teaspoon salt: To enhance all those wonderful flavors.
- 6 ounces shredded sharp cheddar cheese: Get ready for that melty, cheesy magic! Sharp cheddar gives a fantastic flavor punch.
- 1 jalapeño pepper, minced (or to taste): This is where the fun begins! Adjust the amount based on how much of a kick you like. I usually go with one, but if you’re feeling brave, add another!
- 1 large egg: To bind everything together beautifully.
- 1 cup milk: For moisture and a tender crumb. Whole milk makes it extra rich, but any milk will do!
- 3 tablespoons unsalted butter, melted: Adds richness and helps create that lovely golden crust.
How to Make It
Alright, let’s get our hands a little floury and create some magic!
- Preheat and Prep: First things first, let’s get that oven warming up to 375°F (190°C). While that’s happening, grab your 9×5 inch loaf pan. Give it a good grease and then a light dusting of flour. This ensures your beautiful bread won’t stick!
- Dry Ingredients Party: In a nice big bowl, whisk together your flour, baking powder, sugar, garlic powder, and salt. Give it a good mix so everything is evenly distributed – we want consistent flavor in every bite!
- Cheese & Spice Mix: Now, sprinkle in that shredded cheddar cheese and the minced jalapeño. Stir them into the dry ingredients. This helps distribute the cheese and jalapeño evenly, so you get a little surprise in every slice.
- Wet Ingredients Whisk: In a separate, smaller bowl, crack your egg and whisk it together with the milk and your melted butter. Whisk until it’s all nicely combined and looks like a smooth, golden elixir.
- Combine Gently: Pour those lovely wet ingredients into the bowl with your dry ingredients. Now, here’s a little secret: stir just until everything is combined. Seriously, don’t go crazy mixing! A few lumps are perfectly fine and actually preferred for a tender crumb. Overmixing can make quick bread tough.
- Into the Pan: Pour that glorious batter into your prepared loaf pan. Spread it out evenly so it bakes up nice and pretty.
- Bake to Perfection: Pop that pan into your preheated oven and bake for about 40-50 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter clinging to it. The top should be a beautiful golden brown.
- Cool Down: Once it’s baked, let the bread cool in the pan for about 10 minutes. This helps it set up properly. Then, carefully invert it onto a wire rack to cool completely. Patience is key here – it’s so tempting to slice into it right away, but letting it cool makes for cleaner slices!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Here are a few ideas:
- Cheese: Swap the cheddar for Monterey Jack, Pepper Jack (for extra spice!), or even a smoky Gouda. A mix of cheeses is always a good idea!
- Heat Level: If jalapeños aren’t your jam, try finely diced green chilies or even a pinch of red pepper flakes for a different kind of warmth. For those who like it super spicy, leave a few of the jalapeño seeds in!
- Herbs: Fresh chives or chopped cilantro stirred in with the cheese and jalapeño add a lovely fresh flavor.
- Corn: A half cup of drained canned or frozen corn kernels added to the batter before baking is a delightful addition!
- Bacon: For ultimate indulgence, add a cup of cooked, crumbled bacon to the batter. Yes, please!
Tips for Success
A few little pointers to ensure your Jalapeño Cheddar Quick Bread turns out absolutely perfect every time:
- Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, leading to a tough, dense bread. Mix until just combined.
- Room Temperature Ingredients: While not as critical as in yeast breads, having your egg and milk at room temperature can help them incorporate more smoothly.
- Freshness of Baking Powder: Baking powder can lose its potency over time. Make sure yours is fresh for that perfect rise. You can test it by dropping a teaspoon into hot water – if it fizzes vigorously, it’s good to go!
- Prep Ahead: You can mince your jalapeño and shred your cheese a day in advance and store them in airtight containers in the refrigerator.
How to Store It
Once your Jalapeño Cheddar Quick Bread has cooled completely, you can store it at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days. If you live in a warm climate, or want it to last a bit longer, you can refrigerate it for up to a week. For even longer storage, you can freeze it! Wrap it well in plastic wrap, then in foil, and it will keep in the freezer for up to 3 months. Thaw at room temperature or gently reheat in a low oven.
FAQs
Can I make this bread ahead of time?
Absolutely! You can bake it a day or two in advance and store it at room temperature. It’s often even better the next day as the flavors have more time to meld!
Is this bread spicy?
It has a mild, pleasant kick from the jalapeño. You can control the spice level by adjusting the amount of jalapeño you use, and whether you include the seeds and membranes (where most of the heat resides).
What should I serve this bread with?
It’s delicious on its own, of course! But it’s also fantastic served warm with butter, alongside a hearty soup like chili or tomato soup, or as a side to grilled meats or a cozy stew. It also makes a great base for avocado toast!
Spicy Kick & Cheesy Goodness: Easy Jalapeño Cheddar Quick Bread
Equipment
- 9x5 inch loaf pan Greased and floured
- Large bowl
- Small bowl
- Whisk
- Wooden skewer or toothpick
- Wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
Wet Ingredients
- 6 ounces shredded sharp cheddar cheese
- 1 jalapeño pepper, minced (or to taste)
- 1 large egg
- 1 cup milk
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking powder, sugar, garlic powder, and salt.2 cups all-purpose flour
- Stir in shredded cheddar cheese and minced jalapeño into the dry ingredients.2 cups all-purpose flour
- In a separate bowl, whisk together the egg, milk, and melted butter.2 cups all-purpose flour
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.2 cups all-purpose flour
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.