Chile-Cheese Bread


I really love making quick breads, but for some reason, I rarely find myself making savory versions. I liked the look of this recipe when I first saw it, and finally had a chance to make it this past weekend.  I had somehow managed to make it through an entire fall and winter without making a single pot of chili, but then after a series of 60-70 degree temps, Chicago dealt us a cold, windy, snowy weekend – the first day of spring, no less.  I decided since I had everything on hand, I’d make a pot of chili and this bread to eat alongside.

This bread is really delicious and incredibly moist.  I couldn’t stand not eating it warm, so the combination of cutting into it a little early and the general moistness of the bread made it a little hard to make nice, straight slices.  But, I wasn’t too concerned about the aesthetics of my piece when it tasted so good.  I ended up using an orange bell pepper because that’s what I had.  That, the cheese, and jalapeno make this bread very pretty and confetti-like. See?

I was surprised this bread wasn’t a little spicier, but I obviously chose non-spicy jalapenos.  You can never really tell until  you taste them what the heat level will be.   The leftover slices are equally delicious when zapped in the microwave for a few seconds.  I will definitely be making this bread again!

Chile-Cheese Bread

Adapted from Savory Baking by Mary Cech, by way of Pink Parsley
Makes 1 loaf

2 cups AP flour
2 tsp. granulated sugar
1 Tbsp. baking powder
1 tsp. freshly ground black pepper
1 tsp. salt
4 oz (1 cup) sharp cheddar cheese, shredded
1 cup whole milk
1/3 cup canola oil
1 egg
1 4-ounce can chopped green chiles
3 Tbsp. finely chopped jalapeno chile, veined and seeded
1/2 cup finely chopped red or orange bell pepper

Preheat the oven to 375 and  grease an 8×3 inch loaf pan.

Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl.  Add the cheese and stir until it’s evenly distributed throughout the mixture.

Whisk the milk, oil, egg, green chiles, jalapeno, and bell pepper in another bowl.  Make a well in the center of the flour mixture, and pour the milk mixture in the center.  Briefily blend with a spatula, until the dry ingredients are just incorporated.

Pour the batter into the prepared pan.  Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes.  Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.

Chile-Cheese Bread

17 thoughts on “Chile-Cheese Bread

  1. Sounds so good! I never think to make savory quick breads either. I bet this would also be really good if you subbed cornmeal for half of the flour.

  2. His reminds me of a jalapeno scone at a restaurant in my home town that I used to fill up on before dinner was even served, it was so delicious! This bread looks beautiful, with the rich flecks of color, and I’m sure it tastes as good as it looks!

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