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!
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.
Table of Contents
Ingredients
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:
- Mixing bowl: These Pyrex glass bowls are my favorite. I use them regularly.
- Silicone spatula: I love my OXO spatulas. They are one solid piece so yucky gunk doesn’t build up between the head and handle.
- Loaf pan: I’m a huge fan of the Fat Daddios brand. But the USA Bakeware brand is another great option.
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.
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.
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:
- Drop Biscuits with Cheese, Zucchini, & Tomato
- Best Ever Banana Bread
- Parmesan Buttermilk Drop Biscuits
- Irish Soda Bread with Raisins and Caraway Seeds
Cheddar Jalapeno Buttermilk Bread
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
- 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.
- The bread will keep for up to 3 days stored at room temperature or for up to 3 months stored in the freezer.
Could this be made in a bread machine?
I’ve honestly never used a bread machine and have zero knowledge about how they work. Because of this, I can’t say whether or not this bread can be made in one. I’m sorry. I wish I could be more helpful.
Hi Jen. I made this Cheddar Jalapeno Buttermilk Bread New Year’s eve for out of town guests. Our daughter was married that following weekend and we hosted a New Year’s eve party for the out of town guests that were in Houston. We served the bread with BBQ and it was a huge hit. Didn’t change a thing in the recipe, it was perfect as is. Thank you so much for sharing!
That’s so exciting to hear! Thank you so much for trying the recipe and leaving your feedback!
Thank you for this recipe. I am making it tonight to go with a sausage and corn chowder. yum !
I’m making this right now and it looks really good. However, I’m worried that I messed up. My batter is really thick, i’m having to spoon it into my pan instead of pouring. Is it supposed to be this thick? I also had to add almost a tbsp of extra buttermilk just to be able to combine in all the flour.
The batter should be fairly thick but easy to come together. It is possible you used too much flour. How did you measure it? Did you scoop it out with the measuring cup?
I’m making this right now and it looks really good. However, I’m worried that I messed up. My batter is really thick, i’m having to spoon it into my pan instead of pouring. Is it supposed to be this thick? I also had to add almost a tbsp of extra buttermilk just to be able to combine in all the flour.
Ooh, I love pretty much any cheese and jalapeno combination! I’ve never tried a buttermilk bread recipe but this looks and sounds amazing!
wow this bread looks so delicious Jen, will go so well with a cup of hot soup! Mmmmm!!
Thanks, Manali! It would be perfect with a cup of hot soup. You make me want to make another loaf!!
Oh man, my husband is going to love you! I have been making a new bean chili and this would be the perfect side for it. I am going to try this recipe this week!
It would go great with chili! Enjoy.
This bread looks incredible!! I love anything cheesy, and this bread would likely be devoured much too quickly in my kitchen 🙂
Thank you, Rachel!
Savory and a little heat? I love this bread!!! gorgeous!