This Sourdough Jalapeno Cheddar Quick Bread is soft, cheesy, and packed with fresh jalapeños in every slice. It’s an easy savory sourdough quick bread made without commercial yeast or a long rise time, making it perfect for using up sourdough starter and fresh garden peppers. Serve this jalapeño cheddar bread warm with butter, alongside soups and chili, or as an easy savory snack.
Fresh garden peppers, sharp cheddar cheese, and my sourdough starter came together perfectly in this Sourdough Jalapeno Cheddar Quick Bread. I wanted a savory bread that I could mix together quickly without kneading dough, waiting hours for it to rise, or pulling out a bunch of complicated ingredients. This loaf did exactly that!
My favorite part about this sourdough jalapeno cheddar bread is the texture. It falls somewhere between a traditional bread and a tender savory muffin, but it is sturdy enough to slice without crumbling apart. The cheddar melts right into the crumb while the peppers add little pops of flavor throughout every slice.
And despite having sourdough starter in it, this is a true sourdough quick bread. We’re not relying on the starter to make the loaf rise. Baking powder and baking soda do that job, so you can mix the batter, put it straight into the loaf pan, and bake it. No kneading and no rise time!
If your garden is producing more peppers than you know what to do with, this jalapeno cheddar bread is also one more delicious way to put them to use.
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Why I Love This Savory Sourdough Quick Bread
I’m always looking for ways to use what I already have in my kitchen and garden, and this savory sourdough quick bread checks both boxes. I usually have sourdough starter available, and during garden season, peppers are something I want to use while they’re fresh.
Unlike a traditional sourdough jalapeno cheddar bread made with a yeast-style dough, you don’t have to plan this recipe hours ahead. My Sourdough Jalapeno Cheddar Quick Bread gets its lift from baking powder and baking soda. The sourdough starter is here primarily for its flavor, moisture, and that wonderful sourdough character.
The result is an easy sourdough quick bread that can go from mixing bowl to table in a little over an hour.
Fresh Garden Peppers Make This Jalapeno Cheddar Bread Even Better
For my jalapeno cheddar bread, I use 1 cup of finely diced fresh garden peppers. You can use jalapeños for plenty of heat or mix your jalapeños with milder peppers if that’s what you’re harvesting.
That’s one of the things I love about making Sourdough Jalapeño Cheddar Quick Bread from the garden. The recipe doesn’t have to look exactly the same every time. A mixture of green and red peppers makes the slices especially pretty, while using more jalapeños gives the loaf a stronger kick.
Finely dice the peppers so they’re distributed evenly throughout your sourdough jalapeño cheddar bread. You don’t want enormous pieces that make the loaf difficult to slice.
If you prefer a milder savory sourdough quick bread, remove the jalapeño seeds and membranes before dicing them.
Why Sourdough Starter Works in a Quick Bread
You don’t have to make a traditional fermented loaf every time you pull out your sourdough starter. I love finding easy ways to incorporate starter into other recipes, and sourdough quick bread is perfect for this.
In this Sourdough Jalapeno Cheddar Quick Bread, we’re using ½ cup of sourdough starter. Baking powder and baking soda provide the quick lift instead of waiting for sourdough fermentation.
That means this sourdough jalapeno cheddar bread doesn’t require kneading, shaping, proofing, or hours of waiting!
The starter still contributes to the flavor and texture of the jalapeno cheddar bread, though, and pairs especially well with sharp cheddar, garlic, black pepper, and fresh peppers. It turns a simple savory sourdough quick bread into something with much more character.
Sourdough starter isn’t limited to traditional loaves, either. It can be used in all kinds of quick recipes, from pancakes to muffins and other baked goods. King Arthur Baking has a helpful collection of sourdough discard recipes if you’re looking for even more ways to put extra starter to use.
King Arthur Baking — Sourdough Discard Recipes and Guide
Ingredients for Sourdough Jalapeno Cheddar Quick Bread
You only need simple baking ingredients, fresh peppers, cheese, and sourdough starter for this sourdough quick bread.
- 2 cups all-purpose flour
- ½ cup sourdough starter
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup finely diced garden peppers or jalapeños
- 1½ cups shredded cheddar cheese
- 2 large eggs
- ¾ cup milk
- 5 tablespoons butter, melted
- 1 tablespoon honey or sugar, optional
- Extra shredded cheddar cheese for the top, optional
I like cheddar that has plenty of flavor because it really stands out against the peppers and sourdough. Freshly shredded cheese also melts beautifully throughout the sourdough jalapeno cheddar bread.
How to Make Sourdough Jalapeno Cheddar Quick Bread
One of the best things about this savory sourdough quick bread is just how easy it is to put together. You don’t even have to get your hands covered in sticky bread dough.
Step 1: Prepare Your Pan and Oven
Preheat your oven or toaster oven to 350°F and grease a standard loaf pan.
I baked my Sourdough Jalapeno Cheddar Quick Bread in my toaster oven, so I start watching it closely toward the end of the baking time. Toaster ovens can brown the top of a loaf faster because the heating elements are so close to the pan.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
The garlic and black pepper give this jalapeno cheddar bread an extra savory flavor without overpowering the cheddar or fresh peppers.
Step 3: Add the Peppers and Cheddar
Add 1 cup of finely diced garden peppers and 1½ cups of shredded cheddar to the flour mixture.
Toss everything together until the peppers and cheese are lightly coated in flour.
Don’t skip this little step when making your sourdough jalapeño cheddar bread. Coating those additions in flour helps distribute them throughout the batter instead of allowing everything to settle toward the bottom.
It also gives you those beautiful flecks of pepper and melted cheese throughout every slice of Sourdough Jalapeño Cheddar Quick Bread.
Step 4: Mix the Wet Ingredients
In another bowl, whisk together the ½ cup sourdough starter, eggs, ¾ cup milk, 5 tablespoons melted butter, and the optional honey or sugar.
You aren’t trying to activate or feed the starter for this sourdough quick bread. Just combine everything until the wet mixture is well blended.
Step 5: Make the Quick Bread Batter
Pour the wet ingredients into the dry ingredients and gently fold everything together.
Do not beat the batter or continue stirring after everything is incorporated.
You want your savory sourdough quick bread batter to be thick, heavy, and scoopable, almost like a thick muffin batter.
If the batter seems unusually dry, add another tablespoon of milk. Add additional milk only as needed, one tablespoon at a time.
This thick consistency helps create a moist but sturdy jalapeño cheddar bread that you can slice without having it fall apart in your hands.
Step 6: Fill the Loaf Pan
Spoon the thick batter into your prepared loaf pan and gently spread the top until it’s relatively even.
Now comes the part I wouldn’t skip: more cheese!
Sprinkle some additional shredded cheddar over the top of the Sourdough Jalapeno Cheddar Quick Bread before putting it into the oven. It creates that gorgeous golden, cheesy crust on top.
Step 7: Bake the Sourdough Quick Bread
Bake your sourdough jalapeño cheddar bread at 350°F for approximately 40 to 50 minutes.
I recommend checking it at about 35 minutes, especially if you’re using a toaster oven, as I do.
If your jalapeno cheddar bread is already beautifully golden on top but still needs additional baking time in the center, loosely cover the top with foil and continue baking.
This protects that cheesy crust while giving the center of the savory sourdough quick bread time to finish.
Step 8: Let the Bread Rest Before Slicing
This is probably the hardest step because that warm cheddar smells so good!
Let your Sourdough Jalapeno Cheddar Quick Bread rest for at least 15 minutes before slicing.
The cheese and interior are still setting when the loaf first comes out of the oven. Giving the sourdough quick bread those extra few minutes helps you get those beautiful, sturdy slices rather than tearing into a loaf that’s still too soft.
What to Serve With Jalapeno Cheddar Bread
This jalapeno cheddar bread is flavorful enough to eat completely on its own. I especially love a warm slice with a little butter melting over it.
But because it’s a savory sourdough quick bread, it also makes a wonderful side for soups, chili, beans, stews, and hearty fall dinners.
You could even serve sourdough jalapeno cheddar bread alongside scrambled eggs for breakfast or use a thick slice as a quick afternoon snack.
And if you have fresh garden tomatoes, I can definitely see a warm slice of Sourdough Jalapeno Cheddar Quick Bread being delicious alongside a bowl of homemade tomato soup.
How to Store Sourdough Jalapeno Cheddar Quick Bread
Allow the sourdough quick bread to cool completely before storing it. Once cool, place it in an airtight container or wrap it well so it doesn’t dry out.
Because this sourdough jalapeno cheddar bread contains cheese and fresh peppers, I prefer refrigerating leftovers for longer storage rather than leaving the loaf sitting out for several days.
Warm individual slices of jalapeno cheddar bread before serving if you want to bring back that freshly baked texture and make the cheddar soft again.
You can also freeze individual slices of this savory sourdough quick bread so you can pull out only what you need.
Tips for the Best Savory Sourdough Quick Bread
The biggest thing to remember with Sourdough Jalapeno Cheddar Quick Bread is not to treat the batter like traditional bread dough. There is no kneading involved, and you don’t need to work the batter until it’s smooth.
Mix only until everything comes together.
Keep the peppers finely diced, shred your cheddar, and make sure the batter stays thick and scoopable. Those simple things help produce a sourdough jalapeno cheddar bread with cheese and peppers distributed throughout the entire loaf.
And don’t rush the resting time. Letting the finished jalapeno cheddar bread sit for 15 minutes makes a noticeable difference when you slice it.
Conclusion
This Sourdough Jalapeno Cheddar Quick Bread has quickly become one of my favorite ways to combine my sourdough starter with peppers straight from the garden. It’s cheesy, peppery, savory, and sturdy enough to cut into thick slices while still staying soft and moist inside.
Best of all, I don’t have to spend the entire day waiting for bread dough to rise.
Whether you’re looking for an easy sourdough quick bread, trying to use up garden peppers, or simply craving a warm slice of jalapeno cheddar bread, this recipe gives you all that sourdough and cheddar flavor in a much quicker loaf. I’ll definitely be keeping this savory sourdough quick bread in my rotation whenever the garden is giving me plenty of fresh peppers!
Frequently Asked Questions
1. Does sourdough quick bread need to rise before baking?
No. This sourdough quick bread uses baking powder and baking soda for its lift, so Sourdough Jalapeno Cheddar Quick Bread can go into the oven as soon as you’ve mixed the batter and filled your loaf pan. There is no traditional sourdough rise time required.
2. Can I make jalapeno cheddar bread less spicy?
Absolutely. For a milder jalapeno cheddar bread, remove the seeds and membranes from your jalapenos or combine them with mild garden peppers. You’ll still get plenty of pepper flavor in your sourdough jalapeno cheddar bread without as much heat.
3. Can I use sourdough starter in a savory quick bread?
Yes! Sourdough starter works wonderfully in savory sourdough quick bread. In this recipe, the starter adds sourdough flavor and contributes to the texture while the baking powder and baking soda provide the rise. It’s an easy way to make sourdough quick bread without committing to a traditional fermented loaf.
4. Why is my sourdough jalapeno cheddar quick bread batter so thick?
It’s supposed to be thick. The batter for Sourdough Jalapeno Cheddar Quick Bread should be heavy and scoopable rather than thin and pourable. This consistency helps support all that cheddar and fresh pepper. If your sourdough jalapeno cheddar bread batter seems genuinely dry rather than simply thick, add milk one tablespoon at a time until it reaches a thick muffin-batter consistency.
Sourdough Jalapeno Cheddar Quick Bread
Ingredients
- 2 cups all-purpose flour
- ½ cup sourdough starter
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 cup finely diced garden peppers or jalapenos
- 1 ½ cups shredded cheddar cheese
- 2 large eggs
- ¾ cup milk
- 5 tbsp butter, melted
- 1 tbsp honey or sugar, optional
- Extra shredded cheddar cheese for topping, optional
Instructions
- Preheat the oven or toaster oven to 350°F. Grease a standard loaf pan and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
- Add the finely diced garden peppers and 1½ cups shredded cheddar cheese to the dry ingredients. Toss until the peppers and cheese are lightly coated with flour. This helps keep them suspended throughout the bread instead of sinking toward the bottom.
- In a separate bowl, whisk together the sourdough starter, eggs, milk, melted butter, and honey or sugar, if using.
- Pour the wet ingredients into the dry ingredients. Gently fold everything together just until the flour is moistened. Do not beat or overmix the batter.
- The batter should be thick, heavy, and scoopable, similar to a thick muffin batter. If it seems unusually dry, stir in additional milk 1 tablespoon at a time.
- Spoon the batter into the prepared loaf pan and spread it evenly. Sprinkle additional shredded cheddar over the top, if desired.
- Bake at 350°F for 40–50 minutes, beginning to check the loaf at about 35 minutes. The top should be golden brown and the center should be fully baked.
- If the top becomes nicely browned before the center is finished baking, loosely tent the loaf with aluminum foil and continue baking until done.
- Remove the bread from the oven and allow it to rest for 15 minutes before slicing. This resting time helps the cheesy interior set so you get clean, sturdy slices.
Notes
Summary
I hope I have inspired you to bake your very own bread loaves to enjoy and share with your friends and family.
If you were encouraged by this post, I invite you to check out my FREE Printables Page for fun free printables, planners, and charts.
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Here are some more of my bread-making inspiration posts to check out!
Lazy Cinnamon Rolls: How to Make Easy Cinnamon Rolls the Lazy Way!
Lembas Bread: How to Make Elven Lembas Bread: A Taste of Rivendell
Gnome Bread: How to Make a Sourdough Gnome Bread
The Best Hoagie Buns Recipe Made From Scratch!
Pumpkin: How to Make Chocolate Chip Pumpkin Bread
Sweet Potato Bread: How to Make Sweet Potato Bread
Chocolate Chip Cookies: How to Make Chocolate Chip Cookie Bread
Carrot Cake Quick Bread: How to Make Carrot Cake Quick Bread
How to Make Strawberries and Cream Sourdough Bread
How to Make S’mores Sourdough Bread
July 4th Bread: How to Make a Firecracker Marble Bread Braid
Artisan Bread: How to Make Artisan Bread
Challah Bread: How to Make a 6 Braided Challah Bread
Sweet Bread: How to Make Sweet Bread
Blessings,
The Off Grid Barefoot Girl
