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!
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 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.