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!
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 10
Ingredients
3cups(390g)all-purpose flour, measured correctly
2tablespoonsgranulated sugar
1 ½tablespoonsbaking powder
1 ¼teaspoonsalt
½teaspoonground white pepper
8ounce(227g)block sharp cheddar cheese, shredded
3jalapeno peppers, seeded and chopped fine
1 ½cups(360ml)buttermilk, room temperature
¼cup(56g)unsalted butter, melted and cooled
Instructions
Preheat the oven to 375ºF. Grease a 9x5-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.
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.
Make ahead tip:
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.