Cheddar Jalapeno Loaf Recipe
Make Cheddar Jalapeno Loaf Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Cheese & Jalapeños
Finishing & Optional Toppings
Method
Batter
- 1
Preheat and prepare pan
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with 1 tablespoon butter or line with parchment paper leaving an overhang for easy removal.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1 tablespoon granulated sugar until evenly combined.
- 3
Combine wet ingredients
In a medium bowl or large measuring cup, whisk 2 large eggs until blended. Add 1 cup milk, 1 tablespoon vegetable oil, and 2 tablespoons melted butter. Whisk until smooth.
- 4
Make the batter
Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until no dry streaks remain. Do not overmix; a few small lumps are fine.
Cheese & Jalapeños
- 5
Prepare jalapeños and cheese
Seed and finely dice 2 medium fresh jalapeños for mild heat (leave some seeds in if you prefer hotter). If using pickled jalapeños for tang, chop 2 tablespoons. Shred cheeses and measure 1.5 cups sharp cheddar and 1/2 cup pepper jack (optional).
- 6
Fold cheese and jalapeños into batter
Reserve about 1/4 cup of shredded cheddar for the top. Add the remaining shredded cheeses and both fresh and pickled jalapeños to the batter. Gently fold them in until evenly distributed. If the batter feels very thick, add up to 1-2 tablespoons additional milk to reach a scoopable but slightly thick consistency.
Finishing & Baking
- 7
Transfer to pan
Spoon the batter into the prepared loaf pan and spread the top level with a spatula. Sprinkle the reserved 1/4 cup cheddar evenly over the top and arrange 2–3 thin jalapeño slices if using. Lightly sprinkle 1/4 teaspoon coarse sea salt or flaky salt over the top for contrast (optional).
- 8
Bake
Bake in the preheated 350°F (175°C) oven for 45–55 minutes. Begin checking at 45 minutes: the loaf is done when the top is golden, a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and the internal temperature reads about 205°F (96°C) if using an instant-read thermometer.
- 9
- 10
Serve
Slice and serve warm or at room temperature. This loaf is excellent plain, with butter, or alongside chili, soups, and salads. Leftovers keep tightly wrapped at room temperature for 1–2 days or refrigerated up to 5 days; warm gently before serving.