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Cheesy Monterey Jack Jalapeno Quick Bread

With no yeast involved, this Cheesy Jalapeno Quick Bread comes together in a snap and packs a punch of undeniable Southwestern flavor.

Quick Bread Recipe with Jalapeno and Cheese

There’s no need to be a master bread baker when it comes to making this delicious Cheesy Jalapeno Quick Bread. Since the rising agent in this bread is baking powder only, it’s ready in a fraction of the time of a typical yeast bread.

Quick bread with cheese and peppers

While the crumb of this bread is moist and dense (thanks to all that wonderful Monterey Jack cheese), the crust is light and crispy.

To me, it’s the best of both worlds, and one of the easiest bread I’ve ever made. I just know you’re going to love it, and since it can be on the dinner table in about an hours time, it works well for weeknights and weekends when you want to impress, but you don’t have the luxury (or desire) to spend several hours on preparation.

Quick Bread with Monterey Jack Cheese and Jalapenos

Whisk all-purpose flour, baking powder, salt, cayenne, and black pepper in a large bowl. In a medium bowl, combine milk, melted butter, egg, and Greek yogurt. Add the wet ingredients into the dry ingredients and stir to combine.

How to make Cheesy Jalapeno Quick Bread

Add the fire roasted jalapenos, stir, and add the shredded Monterey Jack cheese. Spray a loaf pan with cooking spray.

Making Cheesy Jalapeno Quick Bread

Spoon the batter evenly into the prepared loaf pan. Bake at 350 degrees for 60 minutes. That’s it 🙂

Homemade Cheesy Jalapeno Quick Bread Recipe
3.67 from 3 votes
Cheesy Jalapeno Quick Bread
Prep Time
10 mins
Total Time
1 hr
 
With no yeast involved, this Cheesy Jalapeno Quick Bread comes together in a snap and packs a punch of undeniable Southwestern flavor.
Renee – Kudos Kitchen: Renee – Kudos Kitchen
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • pinch black pepper
  • cup milk
  • 3 tablespoons butter melted
  • 1 large egg
  • ¼ cup Greek yogurt
  • 1 can 4 oz fire roasted chiles
  • 5 ounces shredded Monterey Jack cheese
Tools
  • 1 large bowl
  • 1 medium bowl
  • whisk
  • wooden spoon
  • cooking spray
  • loaf pan
  • box grater
  • cooling rack
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 5 loaf pan with cooking spray. Set aside.
  3. Whisk the all-purpose flour, baking powder, salt, cayenne, and black pepper together in a large bowl.
  4. In a medium bowl, stir together the milk, melted butter, egg, and Greek yogurt.
  5. Add the wet ingredients into the bowl with the dry ingredients and stir to combine.
  6. Stir in the fire roasted chiles and the shredded cheese to thoroughly combine.
  7. Spoon the batter evenly into the prepared loaf pan.
  8. Bake in a preheated oven for 60 minutes (or until the bread is golden brown).
  9. Remove the loaf pan from the oven and cool for 10 minutes.
  10. Turn the bread out onto a cooling rack and continue cooling until ready to serve.
Monterey Jack Quick Bread Recipe

This bread won rave reviews from my family the night I served it. Even though it doesn’t need butter, a light spreading of sweet cream butter really added an exclamation point to this wonderful Cheesy Jalapeno Quick Bread! After all, everything’s better with butter 🙂

Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

Until we eat again, I hope you have a delicious day!

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Recipe Rating




Jeanne

Monday 18th of November 2019

Renee, this bread has great potential. However, I find it to be a bit flat in flavor. Perhaps a tad more salt; maybe a teaspoon of sugar. Did you consider using pepper jack cheese or half jack and sharp cheddar instead of cayenne? Also, do you drain the canned chiles? Will try again with more salt! Thanks for all your efforts in developing great recipes.

Renée

Monday 18th of November 2019

Hi, Jeanne! Your suggestions are all on-point. Truth be told, I'm sure the pepper jack cheese would be a fantastic addition and a pinch more salt is never a bad thing for adding more flavor. No, I didn't drain the chiles. I never do. I appreciate your comments and also your appreciation of the recipes. Thanks for being a reader, and friend of Kudos Kitchen! Renee

Vanessa

Sunday 29th of May 2016

This bread looks incredible! Would I possibly be able to substitute the greek yogurt with sour cream? I have everything on hand except the yogurt!

Renée

Sunday 29th of May 2016

Yes, Vanessa. I find the two ingredients completely interchangeable. You'll have complete success with either. Go for it! Thanks for asking :)

Nutmeg Nanny

Wednesday 25th of May 2016

LOVE this bread! I'm so scared of yeast and this gives me all the carbs minus the scary yeast...haha :)

Renée

Sunday 29th of May 2016

Don't be scared, Brandy. But, in the meantime...make this bread. You'll love it!

Nikki @ Nik Snacks

Wednesday 25th of May 2016

No! You didn't paint those glasses! Yes, you did! They're adorable! And as soon as I saw your bread on fb, I knew I had to bookmark it! It looks SO. GOOD.

Renée

Sunday 29th of May 2016

Nikki, you are so sweet. I do hope you like the bread. It's so simple and SO tasty!

Rose | The Clean Dish

Tuesday 24th of May 2016

Oh perfect! My yeast projects fail half of the time so YES to this super tasty yeast free jalapeno bread! Your hand painted glasses are adorable - you are a true artist Renee! Multi talented for sure!!

Renée

Wednesday 25th of May 2016

Thank you so much, Rose. That was a very sweet thing of you to say!

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