Easy, Cheesy Jalapeño Quick Bread requires no yeast. It comes together in a snap, and it packs a punch of undeniable Southwestern flavor thanks to the addition of fire-roasted chiles.
There's no need to be a master bread baker when it comes to making this delicious Southwestern-inspired quick bread.
Since the only leavening agent in this bread is baking powder, it's ready for the oven in minutes rather than hours, as with a typical yeast bread.
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Table of Contents Found Here
- The ingredient list for making jalapeno quick bread:
- Why you'll love this cheesy quick bread recipe:
- Recipe Quick Look:
- Recipe variations:
- The step-by-step photo instructions:
- The original publication date of this recipe:
- The delicious results:
- FAQ's:
- Tips for recipe success:
- Additional savory quick bread recipes for you:
- This cheesy jalapeño quick bread will make a yummy side to any one of these hot and hearty meals:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making jalapeno quick bread:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Why you'll love this cheesy quick bread recipe:
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 breads 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 hour, it works well for weeknights and weekends when you want to impress but don't have the luxury (or desire) to spend several hours on preparation.
Recipe Quick Look:
- DIFFICULTY LEVEL - Easy
- PREP TIME - 10 Minutes
- BAKE TIME - 60 Minutes
- MAKE AHEAD - Yes. Store it (covered) in the refrigerator and reheat (if desired) in a moderate oven for 15 minutes before serving.
- FLAVOR PROFILE - The interior is rich and buttery with a bit of heat from the jalapenos and warmth from the southwest spices, and the crust is golden brown and crispy.
Recipe variations:
Feel free to swap out the following ingredients for those listed below:
Use shredded cheddar (sharp or medium), Colby, Swiss, or mozzarella (or any combination) in place of the shredded Monterey Jack, if desired.
Sour cream is a terrific replacement for plain Greek yogurt.
Seeded and diced jalapeños can be used in place of the 4-ounce can of fire-roasted chiles.
Chili powder or smoked paprika can be added to or used as a replacement for cayenne red pepper, if preferred. However, use them sparingly as they will ultimately add a red hue to the bread batter and the final loaf if too much is added.
I always use salted butter, but unsalted butter can be used if preferred.
I used 2% milk for this recipe. I recommend using either 2% or whole milk for this recipe, as it will add a richness that skim or 1% milk can't provide.
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The step-by-step photo instructions:
- 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 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 F (175 degrees C) for 60 minutes.
- Cool 15 minutes in the pan and then turn the bread out onto a wire rack to cool completely.
- Slice and enjoy!
The original publication date of this recipe:
This savory cheesy quick bread recipe is one that I originally published in May of 2016.
I've updated this post with a printable recipe card that it didn't have in 2016, and added additional information I hope you will find helpful when you make this recipe at home.
However, the recipe itself has remained unchanged, and the images you see are the original photos I took in 2016.
The delicious results:
This is what I wrote about this recipe in 2016 -
This bread won rave reviews from my family the night I served it.
Even though it doesn't need butter, a light spread of sweet cream butter really added an exclamation point to this wonderfully cheesy, savory quick bread.
After all, everything's better with butter… am I right? - 🙂
FAQ's:
What are the dimensions of a standard-size loaf pan?
I used a 9" x 5" metal loaf pan.
Metal, ceramic, or glass loaf pans will all work; however, using a metal pan will brown this cheesy bread more quickly, providing a crispier crust due to metal's excellent heat conductivity.
Similarly, glass or ceramic pans act as an insulator, resulting in slightly slower baking and a softer crust.
Can this bread be made in advance?
Yes. Store it in the refrigerator (wrapped well) once fully cooled, and reheat in a moderate oven (uncovered) until warm, then serve.
Can this easy cheesy quick bread be frozen?
Yes. Place slices or the entire loaf in airtight freezer bags or freezer containers. Label and date. Freeze for up to two months. Thaw in the refrigerator overnight.
Can this bread be toasted after baking?
You bet, but with the amount of cheese in every slice, I recommend keeping an eye on it while it toasts so it doesn't burn.
What is the best way to serve this bread?
My personal preference is to serve it slightly warm with a light touch of butter with a meal.
However, using it as sandwich bread would be incredibly delicious with your favorite sandwich fixings.
Tips for recipe success:
- Preheat the oven for at least 15 minutes prior to baking this savory quick loaf.
- Spray the standard loaf pan liberally with cooking spray before adding the bread batter.
- Spread the batter evenly in the pan before baking.
- Check for doneness with a cake tester or toothpick inserted almost to the bottom of the loaf in the center. If, after the required baking time, any wet batter remains on the tester, the bread is not ready and needs additional baking. Check again after 5 or so minutes.
- Allow the bread to cool in the pan (after removing it from the oven) for 10 minutes, then turn it out onto a cooling rack to cool completely or until ready to serve.
- For easier slicing, use a serrated knife.
Additional savory quick bread recipes for you:
Irish Soda Bread with Caraway and Dill is super simple to make and delicious to eat. You're going to love this savory quick bread!!
This Italian Herb Quick Bread comes together with only one bowl, one spoon, and no kneading required. It's fast, easy, and super delicious!
Corn and Onion Buttermilk Cornbread has a soft, yet crumbly texture, making it perfect for spreading plenty of butter on without it falling apart. Each square is sweet, savory, golden perfection!
This cheesy jalapeño quick bread will make a yummy side to any one of these hot and hearty meals:
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Cheesy Jalapeño Quick Bread
Equipment
- box grater optional
- kitchen scale optional
- fridge and freezer labels
- cake tester optional
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- ¼ teaspoon cayenne pepper
- ¾ teaspoon black pepper
- 1¼ cup milk 2% or whole milk
- 3 tablespoons butter melted
- 1 large egg
- ¼ cup plain Greek yogurt
- 1 can (4 ounces) fire roasted chiles
- 5 ounces Monterey Jack cheese, shredded
Instructions
- Preheat oven to 350 degrees F (170 degrees C).
- Spray a 9 x 5 loaf pan with cooking spray. Set aside.
- Whisk the all-purpose flour, baking powder, salt, cayenne, and black pepper together in a large bowl.
- In a medium bowl, stir together the milk, melted butter, egg, and Greek yogurt.
- Add the wet ingredients into the bowl with the dry ingredients and stir to combine.
- Stir in the fire roasted chiles and the shredded cheese to thoroughly combine.
- Spoon the batter evenly into the prepared loaf pan.
- Bake in a preheated oven for 60-70 minutes, or until the bread is golden brown and cake tester (or toothpick) inserted into the center of the loaf comes out clean.
- Remove the loaf pan from the oven and cool for 10 minutes.
- Turn the bread out onto a cooling rack and continue cooling until ready to serve.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and of course eating this wonderfully cheesy, savory quick bread with fire-roasted jalapeños as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Jeanne says
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.
Vanessa says
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 says
Yes, Vanessa. I find the two ingredients completely interchangeable. You'll have complete success with either. Go for it! Thanks for asking 🙂
Nutmeg Nanny says
LOVE this bread! I'm so scared of yeast and this gives me all the carbs minus the scary yeast...haha 🙂
Renée says
Don't be scared, Brandy. But, in the meantime...make this bread. You'll love it!
Nikki @ Nik Snacks says
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 says
Nikki, you are so sweet. I do hope you like the bread. It's so simple and SO tasty!
Renée says
Thank you so much, Rose. That was a very sweet thing of you to say!
Heather | All Roads Lead to the Kitchen says
This is the perfect flavor combination, I bet it would be wonderful toasted...or alongside a bowl of chili!
Renée says
You're right, toasting it would be amazing!
Beth says
This would be perfect with a spicy pasta!!
Renée says
I agree, Beth. Great idea!
Kacey @ The Cookie Writer says
This is everything I would want in a bread!! My non-vegetarian husband would probably love me even more by adding some bacon 🙂
Renée says
My husband would appreciate bacon in it too, Kacey. Maybe next time 🙂
Patricia @ Grab a Plate says
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!
Renée says
Yes you can have both. No need to choose 🙂
Meg @ With Salt and Wit says
I love this bread! I am going to have to make it really soon!
Renée says
Thanks, Meg. I know you'll love it!
Jenn @ Peas and Crayons says
Renee this looks beyond fantastic! I'd love a slice (or three!)
Renée says
Thanks, Jenn. It's hard to stop at just one slice.
Lauren Kelly Nutrition says
I absolutely love savory breads and this one looks amazing!
Renée says
Thanks, Lauren!
The Food Hunter says
I can imagine just how yummy this must taste
Renée says
It really is delicious! I do hope you'll try it.
Stephanie says
I love how quick and easy this bread looks like it is to make. And the flavors!! MMMmmm
Brenda@ SugarFree Mom says
My hubby would love this bread! Looks perfect and with a little bit of heat, magniificent!
Renée says
Thank you, Brenda. It's mild but you certainly notice it.
Lori @ RecipeGirl says
I'll bet this would be fantastic with chili! Looks delicious.
Renée says
I do believe you're right, Lori. I'll be making this again, and again, and again.