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Easy Chipotle Cheddar Quick Bread
Sharp cheddar cheese and smoky chipotle chiles team up in this incredibly savory quick bread. Buttermilk and melted butter keep the crumb tender and moist, perfectly balancing the spicy kick from the adobo sauce. It's a fantastic companion to a warm bowl of chili, or you can slice it thick for a hearty weekend brunch. You'll love how easily this bold, flavorful loaf comes together without any yeast or kneading required.
Ingredients
- 1 cup buttermilk
- 1 ⁄ 3 cup butter, melted
- 1 tablespoon sugar
- 2 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
- 2 eggs
- 2 cups all-purpose flour
- 1 cup shredded Cheddar cheese (4 oz)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- 1Preheat the oven to 400°F. Grease only the bottom of an 8x4-inch or 9x5-inch loaf pan with shortening or cooking spray. Leaving the sides ungreased helps the bread climb higher as it bakes.
- 2Whisk the buttermilk, melted butter, sugar, chopped chipotle chiles, and eggs together in a large bowl until well mixed. Fold in the flour, cheddar cheese, baking powder, baking soda, and salt just until moistened. Don't overmix, or the bread will become tough. Spread the batter evenly into the prepared pan.
- 3Bake an 8-inch pan for 45 to 55 minutes, or a 9-inch pan for 40 to 50 minutes, until a toothpick inserted into the center comes out clean. Let the bread cool in the pan on a wire rack for 15 minutes.
- 4Run a knife around the edges to loosen the loaf, then remove it from the pan. Place it top-side up on the wire rack to finish cooling before slicing.
Notes
- Testing leaveners: If you aren't sure your baking powder is still active, combine 1 teaspoon with 1/3 cup of hot water. If it bubbles vigorously, it's good to go.
- Storage: Keep leftover bread tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months.
- Serving tip: This savory loaf pairs perfectly with chili, hearty soups, or toasted with a fried egg on top for breakfast.