Loaf of jalapeno cheese quick bread

Jalapeno Cheese Quick Bread

Yield

6-8 servings

Prep Time / Cook Time

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Activity Guide

Backpacking, Car Camping

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup parmesan cheese, shredded
  • 1 cup sharp cheddar
  • 1 1/4 cups milk
  • 3 tablespoons butter, melted
  • 1 egg, lightly beaten
  • 3/4 cup sour cream
  • 2 jalapenos, 1 chopped, 1 sliced

Tools

  • Cutting board
  • Grater
  • Knife
  • Mixing spoon
  • 9x5 inch loaf pan
  • 2 mixing bowls

Method

  1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
  2. Cut the cheddar cheese into small, 1/4 inch cubes. They will form pockets of cheese, so the smaller they are, the more little pockets of cheese you’ll get.
  3. Mix dry ingredients together in a large bowl. Toss the cheddar and 1/2 cup of paremsan around in the dry ingredients to coat. This will keep the cheese from clumping together and it will be evenly distributed in the batter.
  4. Mix the wet ingredients together in another bowl, and whisk until smooth.
  5. Add the dry ingredients to the wet ingredients (if you do it the other way around, you’ll have to wash two bowls), and mix with your hand or a spatula until combined.
  6. Fold in the chopped jalapenos.
  7. Pour the batter into the loaf pan. Sprinkle the top with the reserved parmesan and sliced jalapenos.
  8. Bake for 45-50 minutes, or until a butter knife comes out clean (if you hit a cheese pocket, dip your knife in a new location).
  9. Let cool for about 15 minutes, and then turn out onto a cutting board. Slice, enjoy a warm piece with butter, and cover the rest with foil or in a food storage container for your trip.