Description

A savory, cheesy quick bread packed with sharp cheddar, Monterey Jack, and fresh jalapeños for a soft, flavorful loaf with a golden crust and a gentle kick of heat.

Ingredients

3 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1 tsp garlic powder (optional)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

2–3 jalapeños, seeded and finely chopped

1 1/2 cups buttermilk

2 large eggs

2 tbsp melted butter (for brushing)

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
Stir in the shredded cheddar, Monterey Jack cheese, and chopped jalapeños until evenly distributed.
In a separate bowl, whisk together the buttermilk and eggs.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Brush the top with melted butter immediately after removing from the oven. Let cool slightly before slicing and serving.

Notes

Remove jalapeño seeds and membranes to reduce heat.

Sprinkle extra cheese on top before baking for a cheesier crust.

Substitute pickled jalapeños for a tangier flavor.

Add chopped cilantro, green onions, or cooked crumbled bacon for variation.

Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze wrapped tightly for up to 3 months and thaw at room temperature before reheating.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 65 mg