Best Quick Peppery Cheese Bread Recipes

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PEPPERY CHEESE QUICK BREAD



Peppery Cheese Quick Bread image

With just the right amount of spice, Peppery Cheese Bread makes a great compliment to red bean chili or taco soup.

Provided by Sheila Thigpen

Categories     Bread

Time 1h

Number Of Ingredients 10

2 1/2 cups self-rising flour
1 tablespoon sugar
2 teaspoons coarse-ground black pepper
1/4 cup thinly sliced green onions
2 large eggs (lightly beaten)
1 8- ounce container plain Greek yogurt
1 cup shredded sharp Cheddar cheese
1/2 cup canola oil
1/4 cup milk
1 tablespoon spicy brown mustard

Steps:

  • Preheat the oven to 350 degrees. Lightly coat a 9- x 5-inch loaf pan with cooking spray.
  • In a large bowl, whisk together the flour, sugar, black pepper, and green onions.
  • In another bowl, combine the eggs, Greek yogurt, cheese, oil, milk, and spicy mustard.
  • Make a well in the center of the dry ingredients, then add the wet ingredients, stirring just until moistened. The batter will be thick.
  • Spoon the batter into the prepared loaf pan and bake for 45 to 50 minutes, until a wooden pick inserted in center comes out clean.
  • Cool the quick loaf in pan on a wire rack for 10 minutes, then transfer from the pa to the wire rack to cool completely.

Nutrition Facts : ServingSize 1 g, Calories 304 kcal, Carbohydrate 31 g, Protein 8 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 392 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 12 g

PEPPERONI CHEESE BREAD



Pepperoni Cheese Bread image

As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. -Dusti Christensen, Goodridge, Minnesota

Provided by Taste of Home

Time 4h10m

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

1 cup water (70° to 80°)
1 tablespoon butter
2 tablespoons sugar
2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
3 cups bread flour
2-1/4 teaspoons active dry yeast
1-1/2 cups shredded Mexican cheese blend
1 cup chopped pepperoni

Steps:

  • In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni. Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.

Nutrition Facts : Calories 177 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 329mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

PEPPER JACK CHEESE QUICK BREAD



Pepper Jack Cheese Quick Bread image

This is my family's favorite bread to go with chili, soup or stew. I found this in a Betty Crocker book.

Provided by Beatrice in Benton

Categories     Quick Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 9

2 cups all-purpose flour
1 cup shredded monterey jack pepper cheese
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup butter or 1/4 cup margarine, melted
2 eggs, beaten

Steps:

  • Grease the bottom of 9x5 inch loaf pan (bottom only) with vegetable shortening or cooking spray; set aside.
  • Add flour, cheese, sugar, baking powder, baking soda, and salt to a bowl; stir to mix ingredients.
  • Add the remaining ingredients and stir just until the mixture is moistened (batter will be lumpy).
  • Transfer batter to prepared pan.
  • Bake at 350 degrees for 35-45 minutes or until golden brown and a toothpick comes out clean.
  • Cool for 5 minutes in the pan.
  • Loosen the bread from the pan by running a knife around the edges.
  • Turn bread out onto a wire rack.
  • Let cool for 30 minutes before cutting and serving.

Nutrition Facts : Calories 2002, Fat 94.8, SaturatedFat 55.5, Cholesterol 655.4, Sodium 3489.9, Carbohydrate 209.4, Fiber 6.8, Sugar 18, Protein 74.7

PEPPER JACK CHEESE QUICK BREAD



Pepper Jack Cheese Quick Bread image

In 10 minutes, you can have this savory quick bread baking in the oven. The zesty aroma and flavor is unbeatable.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 16

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup butter or margarine, melted
2 eggs, slightly beaten

Steps:

  • Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
  • Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
  • Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.

Nutrition Facts : Calories 125, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 220 mg

PEPPER CHEESE BREAD



Pepper Cheese Bread image

This is absolutely the best pepper cheese bread recipe I have ever found. It came from Betty Crocker years ago when they did their recipe boxes back in the 70's. It is baked in 1 lb. coffee cans. My mom had the lime green recipe box when I was a kid, but lost it. Betty Crocker was kind enough to find me the actual recipe card for this and sent it to me. So enjoy!

Provided by rayna_reagon

Categories     Yeast Breads

Time 1h40m

Yield 2 loaves, 6-8 serving(s)

Number Of Ingredients 10

1/4 ounce active dry yeast
1/4 cup hottest tap water
2 2/3 cups gold medal flour
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 egg
1 cup shredded cheddar cheese
1/2 teaspoon pepper

Steps:

  • Grease two 1-lb. coffee cans.
  • In large mixer bowl, dissolve yeast in hot water.
  • Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg.
  • Blend 1/2 minute on low speed, scraping bowl constantly. Beat on high speed for 2 minutes scraping bowl occasionally.
  • Stir in remaining flour, the cheese and pepper thoroughly.
  • Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double).
  • Heat oven to 350°F.
  • Bake for 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.
  • *If using self-rising flour, omit salt and soda.

Nutrition Facts : Calories 392.6, Fat 15.7, SaturatedFat 9.3, Cholesterol 71.9, Sodium 590.9, Carbohydrate 49.1, Fiber 1.8, Sugar 4.6, Protein 13.2

QUICK CHEESE AND PEPPER BREAD



Quick Cheese and Pepper Bread image

I have been making this bread for several years. Pair it with a bowl of homemade chili or soup and you have a wonderful meal for those cold winter days. This bread really is quick and easy and can easily be made by beginners.

Provided by Jellyqueen

Categories     Quick Breads

Time 55m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 10

2 cups bread flour (I like King Arthur)
4 ounces shredded sharp cheddar cheese or 4 ounces cheddar cheese
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1 cup buttermilk
1/3 cup margarine or 1/3 cup butter, melted
2 eggs

Steps:

  • Heat oven to 350°F.
  • Grease button only of 9x5 inch loaf pan.
  • Lightly spoon flour into measuring cup, level off.
  • In medium bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper; mix well.
  • In small bowl, combine buttermilk, margarine and eggs; blend well.
  • Add to dry ingredients stirring just until dry ingredients are moistened.
  • Pour into greased pan.
  • Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan 15 minutes; remove.
  • Cool completely on wire rack.
  • Wrap; store in refrigerator.

Nutrition Facts : Calories 135.6, Fat 7, SaturatedFat 2.6, Cholesterol 31.3, Sodium 237, Carbohydrate 13.2, Fiber 0.4, Sugar 1.1, Protein 4.7

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