Cheddar Jalapeno Bread-Quick and Easy

My husband absolutely loves this bread! This bread is very tasty, crusty on the outside and soft inside. This recipe requires no kneading and rising. I love serving this with our favorite soups and stews such as white chicken chili, turkey chili, and beef stew. I only used one medium jalapeno because our kids will not be able to eat the bread but feel free to add one large jalapeno or two medium ones.

Also try: Meatless Crockpot White Chili

This recipe uses sour cream but you can use greek yogurt as well. Likewise, you can also use a block of cheese (tastier) or just a store-bought shredded cheese. I have used both and the bread still tastes amazing.

Ingredients:

2 cups flour

3/4 cup sour cream or greek yogurt

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sugar

1/4 cup melted unsalted butter

1/2 cup milk

1 egg

1 1/2 cup shredded cheddar cheese

1 medium (minced) jalapeno pepper

Directions:

Preheat oven to 350 degrees. Line a loaf pan with parchment paper. In a bowl whisk your flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk the sour cream, milk, and egg until incorporated. Whisk the melted (not hot) butter into the sour cream mixture. Add the wet mixture into the dry ingredients, and mix gently.

Stir in the shredded cheese and minced jalapeno.

The batter will be very thick.

Pour the batter into the prepared loaf pan and bake for 60 minutes.

I find that the 60-minute mark makes the bread crusty. But feel free to check it at 45 minutes, use a toothpick to check if it is done (inserting the toothpick in the middle of the bread and it should come out clean).

I am sure that this bread will be a crowd-pleaser. I love the crustiness outside and soft inside. The cheese and jalapeno are a good combination in this recipe. Serve it warm with a bowl of soup or chili.