This Chile Cheddar Bread is a super easy to make quick bread that has the perfect kick. It’s packed with so much flavor, you won’t even need to add butter!
(This recipe for Chile Cheddar Bread was originally published in March 2011, but was updated with new photos in 2019).
Happy Monday, everyone! How was your weekend? Mine was pretty fabulous and involved a family dinner with my cousin John from Buffalo visiting. And then Sunday was our childhood friend Erin’s wedding shower. Oh, and some amazing Mix Bakery cupcakes were thrown in there, too. And now we’re in for another long work week. But I’m hoping to get some cooking/baking time in at some point. And Chris and I are hoping to start finalizing some wedding plans within the next couple weeks, which is actually a lot more work than I thought it would be! Venue hunting is tough. I will be SO relieved when that part is over and we know where and when the big event is going to be.
I’m still pretty obsessed with baking bread, but sometimes I want some bready goodness a little bit more quickly. You know, without all that rising time. That’s why this ChileCheddar Bread was initially so appealing to me. Quick? Easy? No rising? JALAPEÑOS? You don’t have to ask me twice. You know how sometimes you know what meal you want to make and then decide you want to make a bread to go with it? Well, I found this chile cheddar bread and knew I needed to find a meal to go with it. I’ll post about the meal later… But for now, the bread.
CHILE CHEDDAR BREAD RECIPE
I used the original recipe as a jumping off point and substituted 1 cup of all-purpose flour for 1 cup of whole wheat flour. And I think it worked out pretty fabulously. I might try all whole wheat the next time! I also added in some cayenne pepper for a bit of an extra kick. Chiles, jalapeños, AND cayenne pepper? I think I’ve died and gone to heaven. And so does Chris!
Start by whisking together the two flours, baking powder, sugar, cayenne, salt, and pepper in a large bowl. Then add the shredded cheddar and stir until it’s evenly distributed.
And chop your jalapeños. I always say, if you want your bread spicier, leave the seeds in. If not, scrape them out. As usual, I left all the seeds in, but the bread honestly wasn’t overly spicy. I think because there’s lots of other delicious ingredients involved!
Now, mix together the milk, oil, egg, green chiles, jalapeño, and bell pepper in a separate bowl.
Make a well in the center of the flour/cheese mixture and pour the milk mixture into the center. Gently combine with a spatula, mixing dry ingredients into the wet ingredients until just combined. You don’t want to over-mix or your bread will be too dense.
Pour batter into a greased 8×3 or 9×5 loaf pan.
Now, pop into the oven and bake at 375 degrees for about 45-50 minutes, until the top is golden brown. Let cool for about 10 minutes before popping the bread out of the pan.
And slice it up. Of course, you could serve this chile cheddar bread slathered in butter. But you know what? You honestly don’t need any! It’s already moist and super flavorful, really not needing any spread. I mean, just look at that bread! Look at all the good stuff in there! I started to secretly call this “fiesta bread” because the bright vibrant colors make me think of a big happy fiesta. And obviously it has a little kick, too!
And I also do think it would make the most fabulous sandwich.
I made a delicious soup (coming soon!) to serve with the chile cheddar bread (of course, the bread was my first priority in this meal) and obviously enjoyed dipping the bread into the soup. Um, and the soup has jalapeños involved in it, as well. I’ve been a little bit obsessed with them lately; I hope you don’t mind (between that and my alcohol in desserts obsession, I think it might be time to switch things up… But I don’t want to!).
This loaf will give you bread and happiness for quite a few days. I haven’t tried freezing it, but I do think that if you’re worried you’re not going to eat the whole loaf, you could wrap it tightly and put it in the freezer to enjoy at a later date.
My next task will probably be to make a grilled cheese with this chile cheddar bread. I haven’t made a good grilled cheese in ages and this would take a regular grilled cheese sandwich to whole new levels.
What are you looking forward to this week?
Me? I’m looking forward to Friday. Trust me, I NEVER wish away the weeks, but I have zero plans next weekend and absolutely cannot wait to sit on my couch reading Martha Stewart Weddings and catching up on life. I need it!
If you like this bread, be sure to check out my other quick breads like this Cinnamon Chocolate Chip Bread and this Blueberry Lemon Bread. I also can’t wait to try this Strawberry Bread from A Gouda Life!
Chile Cheddar Bread
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 Tbsp baking powder
- 1 tsp cayenne pepper
- 1 tsp granulated sugar
- 1 tsp salt
- 1 tsp pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 1/3 cup canola oil
- 1 large egg
- 1 4.5-oz can chopped green chiles
- 1/4 cup diced jalapeño (from 1 large jalapeño)
- 1/2 cup red bell pepper, finely chopped (from 1/2 red pepper)
- Pre-heat oven to 375 degrees and lightly grease a 8×3 loaf pan.
- In a large mixing bowl, whisk together both flours, baking powder, cayenne, sugar, salt, pepper. Add cheese and stir to evenly distribute.
- In a separate medium bowl, mix together milk, oil, egg, green chiles, jalapeño, and bell pepper.
- Make a well in the center of the flour/cheese mixture and pour the milk mixture into the center. Gently mix with a spatula, until ingredients are just combined.
- Pour batter into a prepared pan and bake for 45-50 minutes, until the top is golden brown. Let cool for about 10 minutes. Remove bread from pan and let cool completely on cooling rack before slicing.
- Recipe adapted from Pink Parsley.