Cheese Bread with Three Peppers
Loaded with bold flavors and vibrant colors, this Cheese Bread with Three Peppers is the ultimate savory baked treat! A trio of peppers—sweet red bell, zesty jalapeño, and a touch of black pepper—infuse every bite with a perfect balance of mild heat and aromatic spice. Shredded cheddar cheese melts into the soft, buttery crumb, creating pockets of gooey, savory delight, while the option to add fresh chives introduces a pop of herby brightness. This easy-to-make quick bread comes together in just under an hour, making it an ideal choice for a flavorful snack, an impressive side dish for soups and stews, or a unique addition to your brunch spread. Customize the heat level to your liking by adjusting the jalapeño, and savor this irresistible cheese bread fresh out of the oven or at room temperature! Perfect for cheese lovers and pepper enthusiasts alike, this recipe is sure to be a hit.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Red bell pepper, diced
- 1 medium Jalapeño pepper, finely chopped (seeds removed for milder flavor)
- 1.5 cups Cheddar cheese, shredded
- 1 cup Milk
- 0.5 cups Unsalted butter, melted
- 1 large Egg
- 2 tablespoons Chives, finely chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard 9x5-inch loaf pan and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
Add the diced red bell peppers, chopped jalapeño, shredded cheddar cheese, and optional chives to the dry ingredients. Stir to distribute them evenly.
In a separate medium bowl, whisk together the milk, melted butter, and egg until fully combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
Transfer the batter to the prepared loaf pan, spreading it out evenly with the back of a spoon or spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 18.1 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1617 mg | 124% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
