Smoky Cheddar Jalapeño Cheese Bread

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced jalapeños (about 2-3 peppers)
• 1/2 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 teaspoon smoked paprika

Steps

1. 1 Preheat oven to 375°F. Lightly grease a 9x5-inch loaf pan.
2. 2 In a large bowl, whisk together flour, baking powder, and salt.
3. 3 Stir in the cheddar cheese and jalapeños until evenly distributed.
4. 4 In a separate bowl, whisk milk, egg, melted butter, and smoked paprika.
5. 5 Pour the wet ingredients into the dry ingredients and stir just until combined.
6. 6 Transfer the batter to the prepared loaf pan.
7. 7 Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
8. 8 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Equipment

• 9x5-inch loaf pan
• Mixing bowls
• Whisk

Variations

• Add cooked bacon bits for a smoky twist.
• Substitute Monterey Jack cheese for a milder flavor.

Substitutions

• If jalapeños are too spicy, use poblano peppers instead.
• For a dairy-free option, use plant-based milk and butter.

Pairings

• Tomato soup
• Chili con carne

Nutrition

Tips

• For extra spice, add more jalapeños or include seeds.
• Serve warm with butter for a richer experience.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat slices in a toaster or oven for best results.

Freezing: Freezes well for up to 3 months. Thaw at room temperature or reheat from frozen in a preheated oven.

Serving Suggestions

• Perfect with a bowl of chili or a hearty soup.
• Pair with a crisp salad for a satisfying meal.

FAQ