An easy, tender, flavorful quickbread. Ideal for mornings – topped with an egg.
Jalapeno Cheddar Buttermilk Loaf
Ingredients
2 cups (10 oz) all-purpose flour or mix of whole wheat flour plus AP
2 tbsp sugar or honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup minced jalapeno peppers (or use scallions for milder version)
1 cup shredded cheddar cheese
2 tsp chili powder
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Directions
- Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9×5 loaf pan.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
- Pour the liquid ingredients over the dry ingredients. Add in cheese, jalapeno and chili powder, if using. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
- Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
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