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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