Cheddar Jalapeno Buttermilk Bread

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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!

cheddar jalapeno buttermilk bread on a wire rack with a slice cut out

This jalapeno 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 a 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.

I prefer buttermilk bread because of how tender and moist it is. Buttermilk adds a very slight tang also which goes well with the sharp cheddar and jalapenos.

Cheddar jalapeno buttermilk bread is a great alternative to making drop biscuits as well. It’s much easier yet it can still be served on the side of your main dish. But, it is fabulous enough to enjoy on its own.

Why this recipe works

  • This bread is quick. It’s as simple as dumping the ingredients into a bowl and stirring. The longest time is the time it takes to bake – 50 minutes.
  • Buttermilk bread is light, soft, and crumbly. And this one is full of cheese. I mean packed full!
  • The quick bread batter is thick like biscuit dough but bakes up supremely soft.
sliced cheddar jalapeno buttermilk bread on a wire rack


The ingredients needed to make my homemade buttermilk bread are very simple. You, most likely, have several of them in the pantry already.

  • Flour – I use Bob’s Red Mill all-purpose flour. It always yields the best results and is my absolute favorite brand.
  • Sugar – This is completely optional but I find that it helps meld all the flavors together. The recipe calls for two tablespoons so it’s not a lot.
  • Baking powder – Needed to make the bread rise. This recipe uses 1 ½ tablespoons of baking powder so make sure you are using a quality brand like Rumford. It’s aluminum-free and double-acting.
  • Salt – Added to balance all the flavors.
  • White pepper – It’s milder than black pepper and goes so well with the flavor of the bread.
  • Sharp cheddar cheese – Use block cheese and grate it yourself. This will give you the very best results. However, packaged shredded cheese can be used if necessary.
  • Jalapenos – The recipe calls for three jalapenos. I find this is the perfect amount for just the right spice and flavor.
  • Buttermilk – Be sure to let the buttermilk come to room temperature before making the bread.
  • Butter – Unsalted butter is best since a good amount of salt is added to the recipe. If you must use salted butter, omit the salt from the recipe.

To make this buttermilk bread, you’ll need:

How to make cheddar jalapeno buttermilk bread

It’s SO easy to whip up this simple cheddar jalapeno bread. It only takes about 15 minutes to make the dough. Then the bread takes about 50 minutes to bake but you can busy yourself with other things while it’s in the oven.

The Batter – The batter is made in one single bowl, making cleanup a breeze. It takes a few stirs to get the buttermilk mixed in and the end result is a thick batter that must be scooped into the loaf pan.

sliced buttermilk bread with cheddar and jalapenos on a wire rack

Step 1: Mix the dry ingredients

You need one large bowl and whisk. Add all the dry ingredients to the bowl – flour, sugar, baking powder, salt, and white pepper.

Use the whisk to stir it all together making sure to get the baking powder evenly distributed throughout the flour.

Step 2: Add the cheese and jalapenos

Add the shredded sharp cheddar cheese and chopped jalapenos. Use a silicone spatula to stir until mixed well.

Step 3: Stir in the wet ingredients

In a 2-cup measuring cup, stir the room-temperature buttermilk and melted butter together until well combined.

Drizzle the milk mixture over the dry ingredients. Use a silicone spatula to fold everything together.

It may seem like the mixture is too dry. Keep folding! It will come together and form a thick batter.

Step 4: Bake the bread

Scoop the batter into a 9×5 loaf pan that has been lightly greased. Use the spatula to spread the batter evenly in the pan.

Bake the bread at 375°F for 45-50 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.

Let the bread cool in the pan for 10 minutes. Then, remove the bread from the pan and transfer it to a wire rack to cool completely.

baked cheddar jalapeno buttermilk bread in a loaf pan

Tip: The bread is wonderful while slightly warm. Cut a slice before it has completely cooled and enjoy!

How to store?

Make sure the bread has cooled completely then store it in an airtight container or ziptop plastic bag. Line the bottom of the container with a sheet of paper towel. Place the bread over the paper towel then top with another sheet of paper towel.

The bread will keep at room temperature for up to three days. Or store it in the freezer for up to 3 months.

How to reheat frozen bread?

Wrap frozen buttermilk bread in aluminum foil. Warm in a 300°F oven for 12-15 minutes until heated through.

If you like quick bread you’ll love these other bread and biscuit recipes:

Cheddar Jalapeno Buttermilk Bread

4.48 from 80 votes
cheddar jalapeno buttermilk bread on a wire rack with a slice cut out
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!
Jen Sobjack
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Serving Size 10


  • 3 cups (390 g) all-purpose flour, measured correctly
  • 2 tablespoons granulated sugar
  • 1 ½ tablespoons baking powder
  • 1 ¼ teaspoon salt
  • ½ teaspoon ground white pepper
  • 8 ounce (227 g) block sharp cheddar cheese, shredded
  • 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.


  • Block cheese works best but you can use packaged shredded cheese if needed.
  • The batter will be very thick like drop biscuit batter. Refrain from adding extra liquid.
  • If it seems like the batter is too try, just keep mixing. It will come together.
Make ahead tip:
  1. Place cooled bread in an airtight container or zip-top plastic bag. Line the bottom of the container with a sheet of paper towel. Place the bread over the paper towel then top with another sheet of paper towel.
  2. The bread will keep for up to 3 days stored at room temperature or for up to 3 months stored in the freezer.


Serving: 1slice | Calories: 305kcal | Carbohydrates: 35g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 480mg | Potassium: 300mg | Fiber: 1g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 5mg | Calcium: 288mg | Iron: 2mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: American

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Recipe Rating


  1. Tess Spencer says:

    I’ve made this bread numerous times and it never fails me. I do use bagged shredded cheddar and it’s never too much cheese. I also use dried buttermilk. I have found that this alternative works as well as fresh buttermilk. This is the perfect combo of tangy and zippy flavors!

    This will always be my go to Cheddar Jalapeño Buttermilk recipe, it’s a show stopper!

    Thank you for sharing with the rest of us 🙂

  2. I just want to start by saying that I NEVER leave recipe reviews. This recipe is delicious! I am terrible at making any type of bread so it makes me so happy that not only did this come out perfectly but it’s quite delish! I didn’t have a block of cheese so I just used the packaged and it came out nice. I can only imagine how yummy it is with the block!!

  3. I want to add shredded chicken or cooked minced meat can I ? If yes how much in one loaf ?

    1. Jen Sobjack says:

      I’ve never attempted to add shredded chicken or minced meat to quick bread before.

  4. We tried your recipe today with some added bacon. It was amazing!!! Next time I wanna try adding some minced garlic! I’m just wondering, would be possible to make this into a pizza crust??

    1. Jen Sobjack says:

      This bread won’t work as a pizza crust. But you could add cheese and jalapenos to my pizza crust recipe.

  5. 5 stars
    I can’t fault the recipe and instructions at all, it delivers on everything that was promised. One caveat, while I understand that this was never going to be a healthy or low calorie food, the calories per serving are off by ~30%. The recipe shows 10 servings at 205 calories each; I found (by reading every label) the real total to be 10 servings at 295 calories each.

    I still completely recommend this recipe. Made my house smell awesome!

  6. Is there a yeast recipe for this?
    I’m from India. We make butter milk at home from fresh curd which we prove daily. In India buttermilk is made by adding water to fresh curd and churning it smooth to drink as a refreshing coolant in summer. So the water content for buttermilk varies from home to home. The alternative would be to avoid the water, churn the fresh curd and use that as buttermilk for the recipe. Please advise

    1. Jen Sobjack says:

      The recipe doesn’t use yeast. It’s leavened with baking powder. As far as the buttermilk, I’m not familiar with making real homemade buttermilk so I can’t advise on what’s best to do there.

  7. Thank you so much for the fabulous recipe! I had jalapenos from my Dad’s garden and had no clue what to do with them all. This worked out perfectly. Recipe was simple, quick and easy. I only had muenster cheese on hand so to help amp up the flavor, I tossed in Bacos (my husband is vegetarian). I bet cheddar and real bacon would have taken this bread from out of this world to out of the galaxy 🙂

    1. You can freeze Jalapeños. Place unwashed peppers in a plastic freezer bag.
      Just take some out when you need them.

  8. Hi there,
    How do u make buttermilk for this recipe?

    1. Jen Sobjack says:

      You can mix milk and lemon juice or vinegar to make buttermilk. There are several tutorials online if you do a Google search.

  9. Hi,

    I am a first-time visitor to your fabulous blog. I tried your cheddar jalapeno quickbread today with a few modifications. My family and I totally loved it – this will be my go- to recipe from now on. As a lacto-vegetarian who does not eat eggs, I particularly appreciate your eggless recipe. Yeast recipes are too finicky and leave me unsure if the final product is going to make it to the dinner table! Your quick bread is awesome, easy to make,with no-fuss ingredients and methodology, and bursting with great flavor! Thank you for sharing such a fantastic recipe!

    1. Jen Sobjack says:

      That’s so wonderful! I’m glad to hear it worked out with your modifications.