This cheddar jalapeno bread recipe is super moist and loaded with flavor. Buttermilk gives the bread a wonderful texture and delightful flavor. With a generous amount of sharp cheddar cheese and jalapenos, this bread will knock your socks off!
This buttermilk bread recipe is so flavorful and will be great alongside your favorite soups. It smells just like jalapeno poppers while baking in the oven. YUM!
While I’m a huge fan of yeast bread, sometimes I just want a quick bread recipe that I can whip up in flash. There’s no kneading or waiting for the dough to rise. You just mix it up in one single bowl then pop it in the oven to bake.
3 cups (390 g) all-purpose flour, measured correctly
2 tablespoons sugar
1 ½ tablespoons baking powder
1 ¼ teaspoon salt
½ teaspoon ground white pepper
8-ounce (227 g) block sharp cheddar cheese, shredded – SEE NOTE 1
3 jalapeno peppers, seeded and chopped fine
1 ½ cups (360 ml) buttermilk, room temperature
¼ cup (56 g) unsalted butter, melted and cooled
Preheat the oven to 375ºF. Grease a 9×5-inch loaf pan.
In a large bowl, combine the flour, sugar, baking powder, salt, and white pepper. Stir with a whisk.
Add the cheese and jalapenos. Stir to combine.
Whisk the buttermilk and butter together and add it to flour mixture. Stir until well combined. (The batter will be thick.)
Scoop the batter into the prepared loaf pan and spread it evenly with a rubber spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out with only a few dry crumbs. Cool in the pan for 5 minutes. Turn the bread out onto a wire rack and cool completely. Slice and serve.
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