Cheesy Pepper Bread – Cheesy & a little spicy, this quick bread is delicious!
I love quick breads. I love how easy they are and how much variety there is! And I also love that I don’t have to mess with yeast to get delicious bread. Mostly because yeast scares me! And it’s so time consuming!
I’ve made yeast bread once in my life, and it took ALL DAY!! Mix, let rise, knead, let rise, knead, let rise, and finally bake. That just doesn’t work for me! So I’ll stick to quick breads.
When my sister gave me some Jalapeños and some Anaheim peppers, I thought cheesy pepper bread sounded delicious! I looked up a couple recipes and while this recipe was influenced by several of them it’s mostly adapted from this Spicy Quick Bread from The Tumbleweed Contessa.
- 2 1/4 cup of all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 2 cups shredded cheddar monterey jack blend
- 1 teaspoon cumin
- 2 large Anaheim peppers, chopped
- 2 large fresh jalapeño peppers, sliced (remove seeds if desired)
- 2 eggs
- 2 1/2 tablespoons vegetable oil
- 1 1/4 cups buttermilk
- Preheat the oven to 350°.
- Spray loaf pan with no-stick spray.
- In a mixing bowl, combine flour, baking powder, baking soda, salt, and cumin. Mix well.
- Add the cheese and peppers to the flour mixture and mix.
- And eggs, oil and buttermilk and mix until well combined.
- Pour batter into loaf pan and smooth until even.
- Bake for 40-50 minutes (until the toothpick inserted in the center comes out clean.)
- Remove from pan and let cool on cooling rack before slicing.
If you don’t have any Anaheim peppers, you can use any of your favorite peppers. I’m sure that bell peppers, banana peppers or many other variety of peppers would be delicious in this bread.