Save A savory-sweet quick bread combining maple syrup, ginger, cheddar cheese, and spicy jalapeños, baked in a muffin loaf style for a tender, flavorful treat perfect for breakfast or brunch.
I first tried this loaf on a chilly morning for a family brunch, and its spicy, cheesy aroma instantly warmed up our kitchen. Everyone loved the mix of tender crumb and pockets of jalapeño heat.
Ingredients
- All-purpose flour: 2 1/4 cups
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground ginger: 1/2 tsp
- Unsalted butter: 1/4 cup, cold and cubed
- Sharp cheddar cheese: 1 cup, shredded
- Jalapeños: 2, seeded and finely diced
- Egg: 1 large
- Pure maple syrup: 1/3 cup
- Buttermilk: 1 cup (or 1 cup milk + 1 tbsp lemon juice, mixed and rested 5 min)
- Vanilla extract: 1 tsp
Instructions
- Prep the pan:
- Preheat oven to 375°F (190°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground ginger.
- Cut in butter:
- Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
- Add cheese and jalapeños:
- Stir in shredded cheddar and diced jalapeños.
- Mix wet ingredients:
- In a separate bowl, whisk egg, maple syrup, buttermilk, and vanilla extract until smooth.
- Combine and stir:
- Pour wet ingredients into the dry mixture. Stir gently with a spatula until just combined. Do not overmix.
- Fill pan:
- Spoon the thick batter into the prepared loaf pan, smoothing the top.
- Garnish:
- Optional: Sprinkle extra cheese and sliced jalapeños on top for garnish.
- Bake:
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool and serve:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save This recipe quickly became a weekend favorite in our house, especially with kids helping sprinkle the cheese and jalapeño on top. We love sharing slices with friends during game nights.
Required Tools
Mixing bowls, whisk, pastry blender or fork, 9x5-inch loaf pan, parchment paper, spatula, wire rack
Allergen Information
Contains wheat (gluten), milk, and egg. Individuals with dairy or egg allergies should seek suitable substitutes and check all labels for allergen information.
Nutritional Information (per slice)
Calories: 270, Total Fat: 11 g, Carbohydrates: 34 g, Protein: 7 g
Save Enjoy this loaf warm with butter or as a side for chili. Its sweet-spicy flavor and soft crumb will make it a new favorite.
Kitchen Questions
- → How do I achieve a tender loaf texture?
Gently mix wet and dry ingredients just until combined to avoid overworking the dough and ensure a tender crumb.
- → Can I adjust the spice level?
For extra heat, leave some jalapeño seeds in or add more jalapeños to the mixture. For less, use fewer peppers.
- → Is it possible to substitute cheddar cheese?
Yes, try using pepper jack for more heat or gouda for a milder, creamy flavor in your loaf.
- → How should I store leftovers?
Wrap cooled loaf slices and keep at room temperature for up to 2 days or refrigerate for up to 5 days.
- → Can I use milk instead of buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice and let it sit for 5 minutes before using as a buttermilk substitute.
- → Is it suitable for vegetarians?
Yes, this loaf uses only vegetarian-friendly ingredients. Always check cheese labels for non-animal rennet if desired.