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Zesty Cheddar Bread
This savory quick bread combines sharp cheddar cheese with smoky chipotle chiles for a bold, flavorful loaf. The buttermilk and melted butter create a tender, moist crumb that balances the heat of the adobo sauce. Serve it warm alongside a bowl of chili or slice it thick for a hearty weekend brunch. Every bite delivers a rich, cheesy texture with a lingering, smoky kick.
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 and coat the bottom of an 8x4-inch or 9x5-inch loaf pan with cooking spray or shortening.
- 2Whisk the buttermilk, melted butter, sugar, chopped chipotle chiles, and eggs together in a large mixing bowl. Fold in the flour, cheddar cheese, baking powder, baking soda, and salt until just combined, then transfer the batter to 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 rest in the pan on a wire rack for 15 minutes.
- 4Run a knife around the edges to loosen the loaf, then turn it out onto the wire rack to finish cooling right side up before slicing and serving warm.
- 5Verify that the baking powder and baking soda are fresh to guarantee a proper rise before mixing the dry ingredients.
- 6Test the baking powder for freshness by mixing one teaspoon with a third of a cup of hot water to ensure it bubbles vigorously.