With no yeast involved, this Cheesy Jalapeno Quick Bread comes together in a snap and packs a punch of undeniable Southwestern flavor.
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.
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.
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.
Add the fire roasted jalapenos, stir, and add the shredded Monterey Jack cheese. Spray a loaf pan with cooking spray.
Spoon the batter evenly into the prepared loaf pan. Bake at 350 degrees for 60 minutes. That’s it 🙂
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- pinch black pepper
- 1¼ 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
- 1 large bowl
- 1 medium bowl
- whisk
- wooden spoon
- cooking spray
- loaf pan
- box grater
- cooling rack
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Preheat oven to 350 degrees.
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Spray a 9 x 5 loaf pan with cooking spray. Set aside.
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Whisk the all-purpose flour, baking powder, salt, cayenne, and black pepper together in a large bowl.
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In a medium bowl, stir together the milk, melted butter, egg, and Greek yogurt.
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Add the wet ingredients into the bowl with the dry ingredients and stir to combine.
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Stir in the fire roasted chiles and the shredded cheese to thoroughly combine.
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Spoon the batter evenly into the prepared loaf pan.
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Bake in a preheated oven for 60 minutes (or until the bread is golden brown).
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Remove the loaf pan from the oven and cool for 10 minutes.
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Turn the bread out onto a cooling rack and continue cooling until ready to serve.
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 🙂
This bread would be best served with some sort of tequila sangria. Sorry that I don’t have a recipe for one just yet (I’ll work on that), but I am ready with a cute bandanna pitcher that would be perfect for the job. Just too bad it’s not filled 🙂
All of my hand painted glassware items are completely painted to order and unique. They’re also completely dishwasher and microwave safe, as well as being non-toxic. Custom special orders are always welcome, and always encouraged. Please feel free to contact me for a price quote. I will happily work from any photo, idea, or description you send my way. Please feel free to also visit my shops on: Etsy, Wazala, and Kudos Kitchen Paints.
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!
I’ll bet this would be fantastic with chili! Looks delicious.
I do believe you’re right, Lori. I’ll be making this again, and again, and again.
My hubby would love this bread! Looks perfect and with a little bit of heat, magniificent!
Thank you, Brenda. It’s mild but you certainly notice it.
I love how quick and easy this bread looks like it is to make. And the flavors!! MMMmmm
I can imagine just how yummy this must taste
It really is delicious! I do hope you’ll try it.
I absolutely love savory breads and this one looks amazing!
Thanks, Lauren!
Renee this looks beyond fantastic! I’d love a slice (or three!)
Thanks, Jenn. It’s hard to stop at just one slice.
I love this bread! I am going to have to make it really soon!
Thanks, Meg. I know you’ll love it!
This is a toss up for me: do I love the “quick” part, or do I love these fabulous ingredients?! Can I take both?? Love this!
Yes you can have both. No need to choose 🙂
This is everything I would want in a bread!! My non-vegetarian husband would probably love me even more by adding some bacon 🙂
My husband would appreciate bacon in it too, Kacey. Maybe next time 🙂
This would be perfect with a spicy pasta!!
I agree, Beth. Great idea!
This is the perfect flavor combination, I bet it would be wonderful toasted…or alongside a bowl of chili!
You’re right, toasting it would be amazing!
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!!
Thank you so much, Rose. That was a very sweet thing of you to say!
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.
Nikki, you are so sweet. I do hope you like the bread. It’s so simple and SO tasty!
LOVE this bread! I’m so scared of yeast and this gives me all the carbs minus the scary yeast…haha 🙂
Don’t be scared, Brandy. But, in the meantime…make this bread. You’ll love it!
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!
Yes, Vanessa. I find the two ingredients completely interchangeable. You’ll have complete success with either. Go for it! Thanks for asking 🙂
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.
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