Cheddar Jalapeño Bread

Cheddar Jalapeño Bread // Wit & Vinegar

Hey guys, welcome to Carb City.

Population: You. And this quick bread. And like, a bunch of pasta and donuts and pancakes.

Now I know you’re all like, “I can’t stay for very long, I’ve got to fit into my onsie mesh thong bikini.” And I’m all like, “how very Miss Phaedra of you, but you really have to stay and make this bread because it’s worthy of some snaps. snap snap snap, z formation.”

Let’s just talk about this bread: My gurl Tracy over at Shutterbean made it a while ago and I made it almost immediately with jalapeños and then ate it all in like an hour so it never made it here. The end.

I made it again for you guys for a few reasons: It’s insanely easy, it tastes good, and it can fill in for other carbs. Need something with your chili? Boom. Need a partner for your soup? Boom. Need to spice up your avocado toast game? Voom Voom Shebang.

After I made it today I tried to figure out what else I could do with it besides toast and then this happened:

Cheddar Jalapeño Croutons // Wit & Vinegar

Aww Yeahh. Part crouton, part goldfish cracker, part jalapeno kick.

Now you can spice crunch up your soups, your salads, your snack attack!

The final great thing about this bread is that it’s really customizable. I used cheddar and jalapeños but the possibilities are endless with all the cheeses out there. I’m feeling a parmesan and roasted garlic number or Tracy tweet suggested some feta and sun dried tomato business. Did somebody say taco seasoning? I don’t know, it wasn’t me.

Also whatever you do, don’t take this bread from Carb City to Flavortown. I think we all know what happens there #pinkieringz4everyone:


Cheddar Jalapeño Bread

Slightly adapted from Shutterbean

makes 2 9×5 loaves


3 1/2 c flour

1 1/4 t salt

1 t baking soda

3 T Butter, softened

5 oz, about 1 1/4 c shredded sharp cheddar

1 medium jalapeño, seeds removed, minced – this should give you about 3 T

1 3/4 c buttermilk

Preheat the oven to 400, grease 2 9×5 loaf pans.

In a large bowl, mix together flour, salt, and baking soda. Use your fingers to work in 2 T of the butter until it’s mixed in well, so it looks like sand. Toss in the cheese and jalapeño. Add the buttermilk and mix just until it comes together, try not to overmix. Divide in half and place each half in a loaf pan. Smooth out top, cut a slit down the middle of the loaf, thinly slice the remaining 1T of butter and place in the cuts. Bake for 25 to 30 min until golden brown.

I should note that this isn’t like regular bread in that it’s obviously smaller. Don’t make this and then complain that it was too small for sandwiches because I don’t want to hear it.


This is my go to way to make croutons from any kind of bread. They’re so much better than the box business and boost any salad.

Preheat your oven to 375

Cube bread  into about 1″ cubes. Toss on baking sheet with a pinch of salt, pepper, garlic powder and a drizzle of olive oil. Bake for 10 min.

Boom. Done. Get it.

I did hold back a little on the seasonings for this bread because it already has the flavor inside.

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  • As a long time resident of carb town, I would like to thank you for bringing new visitors to the area. Imma talk to the mayor about a ceremony to celebrate.

    • Key to the citay!

  • those croutons are calling my name! this bread is definitely going to make an appearance in my kitchen when fall time rolls around…just for that crouton-on-soup action. ALL THA SNAPS.

    ps, I’m glad you’re not a resident of goatee-pinkieringz-arbitrary-wrsit-band Flavortown-landia.

    • Name calling croutons in a good way! goatee-pinkieringz-arbitrary-wrsit-band Flavortown-landia can just be shortened to hell.

  • That Z-formatiion snap means serious business. I’ve lived in Carb City all my life..right on the corner by the 7-11, so please t-shirt cannon me a loaf this bread pleaseandthankyou…

    • Get ready to catch it!

  • Carb City is my FAVE. And cheddar jalapeno croutons? Shut yo’ mouth.

  • oh goodness, I just picked my first peppers of the season from my jalapeno plant and OBVIOUSLY this is what I am making with them! Gosh, again with the awesome

    • Thanks Sydneyy!! Do it.

  • Shut the front door! Fancy bread and croutons from Carb City?? YES!

  • Billy, do you get ANY FUNNIER? No, no I don’t think you possibly could. But I really hope somehow you do. Thanks for busting into the food blog world and KILLING it. As in MURDER. luuuuuuvvvvyooouuuuuueeewwww.

  • I want to make a crouton-wich with this bread. And, I mean, the thought of moving to the suburbs of Carb City just sounds awful! I want to live in a land where spaghetti sandwiches flow like wine!

    P.S. Thanks for being the bomb. I mean, really. I’m with Cindy though, about being glad you’re not all pinkie-ringing it up. 🙂

  • Well you’re a genius.


  • Oh lord in heaven jalapeno YES!

  • Izy

    Well guess what, bikini season is over for this moi, so I’m moving to carb city to live with this bread.
    Also your photoshop skills are impeccable.
    (But dude. You also totally need to sub half that buttermilk for BEER, YO.)

    • WHUUUUUTTT? I’m on it.

  • OMG that last image.

  • FLAVOR TOWN PINKY RING!!!!!!!!!!!!!!


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  • This sounds so yummy

  • fusilliamy

    Oh Mylanta that photoshop.

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  • Lindsay

    That’s it, my sunglasses are going upside down and backwards on my head and I’m making bread

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  • SWharo

    Could you please add a print option???

  • I would eat these out of Guy’s porn stache.

  • I don’t hear enough references to Phaedra in my day-to-day. I’mma need to bust out my prayer cloth (which I usually reserve for my lusty knees) and thank the Lord for some cheddar jalapeno croutons. AMENZ!

  • betty

    I love this. and I think i love you. i’m sure your boyfriend and my girlfriend will be okay with this 🙂

    • hahaha, thank you!!

  • Let me just say that I rarely have the luxury of spending time actually READING blogs vs. skimming and yours is totes in my top 10.

    I love carbs so much.

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  • Alex

    yo. thoughts on making this into a beer bread?

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