Cheddar Jalapeno Buttermilk Bread

A quick, oven-baked buttermilk quick bread loaded with sharp cheddar and fresh jalapenos for a cheesy, spicy loaf.

⏱️ Prep: 15 min🍳 Cook: 50 min

Nutrition

303

Calories

—

Protein

—

Carbs

—

Fat

3 cups	720 ml	all-purpose flour
2 tablespoons	30 ml	sugar
1 1/2 tablespoons	23 ml	baking powder
1 1/4 teaspoon	6.3 ml	salt
1/2 teaspoon	2.5 ml	ground white pepper
1 (8 ounce) block		sharp cheddar cheese, shredded
3		jalapeno peppers, seeded and chopped fine
1 1/2 cup	360 ml	buttermilk, room temperature
1/4 cup	60 ml	unsalted butter, melted and cooled

Prep Time: 15 minutes. Cook Time: 50 minutes. Total Time: 1 hour 5 minutes. Yields: 10 slices. Calories: 303.

Ingredients measured in US Cups - Metric.

Instructions:

Preheat the oven to 375ºF. Grease a 9x5-inch loaf pan.
In a large bowl, combine the flour, sugar, baking powder, salt, and white pepper. Stir with a whisk. Add the cheese and jalapenos. Stir to combine. Whisk the buttermilk and butter together and add it to flour mixture. Stir until well combined. Pour the batter into the prepared loaf pan and spread it evenly with a rubber spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out with only a few dry crumbs. Cool in the pan for 5 minutes. Turn the bread out onto a wire rack and cool completely. Slice and serve.