Cheesy Jalapeño Quick Bread
With no yeast involved, this Cheesy Jalapeño Quick Bread comes together in a snap and packs a punch of undeniable Southwestern flavor.
Servings: 10 servings
Calories: 246kcal
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
Store wrapped well in plastic wrap or an airtight container in the refrigerator for up to 5 days.
Reheat in a moderate oven, uncovered, until warm.
Freese in an airtight freezer bag or freezer container. Label and date. May be frozen for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 246kcal | Carbohydrates: 31g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 368mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 208mg | Iron: 2mg
