Buttermilk Quick Spicy Jalapeno Bread
Truly a very savory bread. The chili powder and jalapenos give it a surprising kick and a unique color. The cheese and buttermilk combine to keep it moist and balance the heat.
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons chili powder
1 cup buttermilk
1 egg
1/4 cup vegetable oil
1/4 cup jalapeno peppers, minced
1 cup cheddar cheese, shredded
Instructions
Preheat the oven to 350 F and grease a 9x5 loaf pan. Whisk together the flour, sugar, baking powder, baking soda, salt, and chili powder in a medium mixing bowl. In a separate bowl combine the buttermilk, egg, oil, jalapeno peppers, and cheddar cheese. Pour the liquid ingredients over the dry ingredients. Gently fold the ingredients until all the flour has been incorporated and a wet batter is formed. Be careful not to over mix. Scrape the batter into the prepared pan, patting it into the corners. Bake for 45 to 50 minutes or until the bread tests done. Let the bread cool in the pan for 15 minutes before removing and slicing. Baked loaves can be wrapped in plastic wrap and stored at room temperature. They can be stored in the freezer for three months by wrapping them in plastic and aluminum foil.