Description
This deliciously spicy and cheesy loaf combines the bold kick of jalapeños with the rich creaminess of cheddar.
Ingredients
Scale
- 2 Cups All-purpose flour
- 2 teaspoons Baking powder
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 1 teaspoon Onion powder
- 2 Tablespoons Parmesan cheese, grated
- 1 Cup Cheddar cheese, shredded
- 1 Jalapeno, diced small
- 2 Eggs, room temperature
- 1 cup Milk, room temperature
- 1/2 cup Butter, melted
Instructions
- Start by preheating your oven to 350 degrees F (175 degrees C). This temperature is optimal for baking your bread perfectly, allowing the outside to develop a golden crust while the inside stays soft and cheesy.
- Grease and flour a 9-inch loaf pan thoroughly. This step is important not only for preventing the bread from sticking but also for ensuring an easy release once it’s baked. Line the bottom with a strip of parchment paper as an extra precaution for seamless removal.
- In a large mixing bowl, sift together the all-purpose flour and baking powder. Sifting helps create a lighter texture for your bread. Next, mix in the granulated sugar, salt, onion powder, grated parmesan, shredded cheddar cheese, and diced jalapeños. The key here is to ensure everything is well combined so each bite is infused with flavor!
- In a separate small bowl, whisk together the room temperature eggs and milk until blended. This step ensures that the eggs integrate smoothly into the batter, preventing any clumps of egg from forming later in your bread.
- Slowly stir the egg and milk mixture into the dry ingredients. Be careful not to overmix; just combine until there are no more dry streaks. Overmixing can lead to a denser loaf than desired. Once combined, gently fold in the melted butter, ensuring everything is moist and nicely mixed.
- Scoop the batter into your prepared loaf pan, smoothing the top with a spatula. If you’re feeling adventurous, garnish the top with additional jalapeño slices for decoration. Then, place in the preheated oven and bake for 60-80 minutes. Check for doneness at the 45-minute mark—if the top is browning too quickly, cover it loosely with aluminum foil to prevent burning. The bread is done when a cake tester inserted into the center comes out clean.
- Once baked, allow the bread to cool in the pan for about 10 minutes. This step is crucial as it helps set the structure. After cooling, carefully remove the bread from the pan using the parchment paper for assistance. Let it cool completely on a wire rack, though it’s also delightful served warm!
Notes
Store any leftover bread tightly wrapped at room temperature for up to four days or in the fridge for up to a week. To freeze, wrap the loaf tightly in plastic wrap and then in foil; it can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60-80 minutes
- Category: Bread
Nutrition
- Calories: Approximately 232 per slice
- Sodium: 320 mg
- Protein: 8 grams