Jalapeño Cheddar Bread Recipe

If you love a little spice and a lot of cheesy, bakery-style comfort, this Jalapeño Cheddar Bread is about to become your new obsession! Packed with pockets of gooey cheese and flecks of fresh jalapeños and colorful bell peppers, it’s the perfect balance of savory, cheesy, and just the right amount of kick. Trust me—once you’ve sliced into a warm loaf, you’ll never look at homemade bread the same way again!

Ingredients You’ll Need

Let’s break down what makes Jalapeño Cheddar Bread so irresistible! The ingredients list is simple, but each one pulls its weight—giving you a loaf with a golden crust, fluffy crumb, and unbeatable flavor in every bite.

• All-purpose flour: The foundation for structure and that soft, hearty crumb.
• Sugar: Just a touch to balance out the kick from the peppers and enhance the cheesy goodness.
• Baking powder: The powerhouse leavener that helps your bread rise sky-high without yeast.
• Salt & black pepper: For seasoning, depth, and a subtle hint of spice—don’t skip them!
• Shredded sharp cheddar cheese: The star of the show! Sharp cheddar melts beautifully, adding bold cheesy pockets throughout the loaf.
• Whole milk: Brings moisture and that lovely, rich texture to the finished bread.
• Vegetable or canola oil: Keeps the crumb tender and the crust perfectly golden.
• Large egg: Adds richness and helps bind everything together.
• Jalapeño peppers (seeded and diced): Adds unmistakable zing; keep some seeds for extra heat if you dare!
• Diced green bell pepper: Offers sweetness and a pop of color.
• Diced red bell pepper: Balances the spice and brightens up every slice beautifully.

Variations

One of the best parts about this Jalapeño Cheddar Bread? It’s a blank canvas for your flavor cravings! Feel free to tweak the mix-ins and make it truly your own—whether you need it dairy-free, gluten-free, or extra spicy.

• Bacon Lover’s Dream: Crumble a few strips of cooked bacon into the batter for irresistible smoky flavor.
• Extra Kick: Leave some jalapeño seeds in or add a pinch of cayenne pepper for more fire.
• Herb-Infused: Toss in a handful of chopped chives or parsley for an herbal twist that pairs beautifully with the cheese.
• Gluten-Free Version: Use your favorite one-to-one gluten-free all-purpose flour and monitor bake time closely.

How to Make Jalapeño Cheddar Bread

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 375°F. Generously grease or spray an 8×3-inch loaf pan—this helps the bread release easily and ensures a golden, crisp crust all around.

Step 2: Mix Dry Ingredients and Cheese

In a medium bowl, sift together the all-purpose flour, sugar, baking powder, salt, and black pepper. Gently add in the shredded sharp cheddar cheese, tossing it in the flour mixture so every shred is coated. This trick keeps your cheese pockets evenly distributed and prevents sinking!

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the whole milk, oil, and egg. This mixture brings all the richness and moisture that keeps your bread soft (and so delicious) after baking.

Step 4: Bring the Batter Together

Pour the wet ingredients into the center of your dry mixture. Stir gently with a wooden spoon—just until everything is barely combined. The batter should be a bit lumpy. Over-mixing will toughen your bread, so don’t worry if things aren’t perfectly smooth!

Step 5: Fold in Peppers

Now, add in the diced jalapeño, green bell pepper, and red bell pepper. Fold everything together just enough so the peppers are evenly dispersed, giving bursts of flavor and jewel-like color in every slice.

Step 6: Bake and Cool

Pour your batter into the prepared loaf pan and smooth the top. Bake on the middle rack for 45-50 minutes, or until the top is golden-brown and springs back gently when pressed in the center. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm (and marvel at those cheesy pockets!).

How to Serve Jalapeño Cheddar Bread

Garnishes

A sprinkle of extra shredded cheddar right before baking gives your Jalapeño Cheddar Bread an especially golden, cheesy crown. After baking, a scattering of chopped chives or parsley adds freshness and a pop of green to your slices.

Side Dishes

This bread is a natural with a bowl of hot soup or chili—the cheese and spice complement both creamy and hearty broths. It’s also lovely at breakfast with a fried egg, or served alongside a crisp, cool salad to balance the warmth and richness.

Creative Ways to Present

For an impressive appetizer, cut the bread into cubes and serve with toothpicks as a party snack. Or slice thick for sandwich bread—especially for grilled cheese, a BLT, or even brunch eggs Benedict with a spicy twist!

Make Ahead and Storage

Storing Leftovers

To keep Jalapeño Cheddar Bread fresh, wrap it tightly in plastic wrap or tuck it into a zip-top bag. Store it in the refrigerator and enjoy within four days for best texture and flavor.

Freezing

Let your bread cool completely, then double-wrap—first in plastic wrap, then foil. Mark with the date and freeze for up to three months. When you’re ready to enjoy again, thaw in the fridge overnight before serving or reheating.

Reheating

For that fresh-from-the-oven sensation, warm slices in a 325°F oven for about 8-10 minutes, or pop in the toaster for a quick cheesy crunch. Microwaving works in a pinch, but oven reheating preserves the best texture.

FAQs

Final Thoughts

Give this Jalapeño Cheddar Bread a place in your kitchen and your heart—you’ll be amazed at how easily it comes together and how quickly it disappears! Whether you’re making it for a cozy family night or spicing up your next gathering, don’t be surprised if everyone comes back for seconds (and the recipe!). Enjoy every cheesy, flavorful slice!

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