Pepper Cheese Quick Bread Recipes

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CONTEST-WINNING PEPPERY CHEESE BREAD

This is my daughter Kendra's favorite savory quick bread. When the warm, moist bread hits your palate, it's just heavenly! This bread never lasts long in our house. -Sharon Boren, Salem, Oregon

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 13



Contest-Winning Peppery Cheese Bread image

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk and mustard. Stir into dry ingredients just until moistened. Fold in cheese and onions., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 183 calories, Fat 10g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons coarsely ground pepper
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup reduced-fat plain yogurt
1/2 cup canola oil
1/4 cup 2% milk
1 tablespoon spicy brown mustard
1 cup shredded cheddar cheese
2 green onions, thinly sliced

PEPPER JACK CHEESE QUICK BREAD

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



Pepper Jack Cheese Quick Bread image

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

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

PEPPER CHEESE QUICK BREAD

I whipped up this quick bread to serve with my Baby Its Cold Outside Burger Soup for lunch today. The temperature has once again dropped into the negative digits accompanied by blowing snow. A good day for a steamy bowl of soup and some fresh hot from the oven quick bread. All I can say is Yum!!

Provided by Grace Pulley

Categories     Savory Breads

Time 45m

Number Of Ingredients 10



Pepper Cheese Quick Bread image

Steps:

  • 1. In a large bowl combine flour, baking powder, baking soda, sugar, salt and pepper, and cheese.
  • 2. In a smaller bowl beat eggs, buttermilk, and melted butter together with a whisk.
  • 3. Add to flour mixture and mix with a spoon just enough to wet all ingredients.
  • 4. Pour mixture into a 9x5 inch loaf pan that just has the bottom greased with either butter or non-stick spray.
  • 5. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan to a cooling rack. Best served warm with butter. Store leftovers in the refrigerator.

2 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/2 tsp salt
1/2 tsp corasely ground black pepper
1 c shredded sharp cheddar cheese, or your favorite cheese
2 large eggs
1 c buttermilk
1/2 c butter (1 stick), melted

QUICK CHEESE AND PEPPER BREAD

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



Quick Cheese and Pepper Bread image

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

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

GOAT CHEESE AND FIG QUICK BREAD

Here's a recipe from France, where savory loaf cakes are often served with drinks before dinner. This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean. It's got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise). You can use a neutral oil, if you'd like, olive or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange, or experiment with other cheeses. The loaf's pleasantly crumbly, and best enjoyed cut into thick slices.

Provided by Dorie Greenspan

Categories     snack, breads, quick breads, appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 15



Goat Cheese and Fig Quick Bread image

Steps:

  • Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).
  • Cut the goat cheese into 1/2-inch pieces. It's a sticky, messy job, so don't aim for perfection. Refrigerate the cheese until needed.
  • In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.
  • In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.
  • Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You'll still see streaks of flour, and that's fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that's fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.
  • Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it's slightly warm (it's not so easy to cut then, but it's delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.

Nonstick cooking spray or butter
4 ounces/115 grams very cold soft goat cheese
4 moist, plump dried figs (such as Kalamata), cut into 1/4-inch bits
1/3 cup/20 grams finely chopped fresh parsley
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1 3/4 cups/225 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 large eggs, at room temperature
1/3 cup/80 milliliters whole milk, lukewarm
1/3 cup/80 milliliters olive oil
1 tablespoon honey
1 clementine or 1/2 tangerine

SPICY CHEESE QUICK BREAD

This is a spicy cheese bread that goes great with grilled meats or a simple salad. It's great sliced thin and lightly toasted too!

Provided by ecolter

Categories     Bread     Quick Bread Recipes

Time 2h45m

Yield 10

Number Of Ingredients 11



Spicy Cheese Quick Bread image

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside.
  • Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 18.8 g, Cholesterol 27.2 mg, Fat 16 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 6.6 g, Sodium 435.4 mg, Sugar 0.9 g

1 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
1 ½ cups shredded Cheddar cheese
½ cup half-and-half cream
½ cup milk
⅓ cup vegetable oil

PEPPER JACK CHEESE QUICK BREAD

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



Pepper Jack Cheese Quick Bread image

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

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

PEPPER CHEESE BREAD

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



Pepper Cheese Bread image

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

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

PEPPER CHEESE BREAD

This yummy bread recipe makes two loaves, perfect for serving a crowd! -Jan Woodall, Indianapolis, Indiana

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 13



Pepper Cheese Bread image

Steps:

  • In a small skillet, saute peppers in 1 tablespoon oil for 15 minutes or until tender; set aside. , In a large bowl, dissolve the yeast and sugar in warm water; let stand for 5 minutes. In a large saucepan, heat the milk, honey, salt and remaining oil to 110°-115°. Remove from the heat; stir in the cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture. Add 2 cups flour and wheat germ; beat until smooth. Sir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; spoon into two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Beat water and remaining egg; brush over loaves. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 205mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

1-1/2 cups finely diced green peppers
3 tablespoons olive oil, divided
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
1 cup 2% milk
2 tablespoons honey
1-1/2 teaspoons salt
1-1/2 cups shredded cheddar cheese
3 large eggs
4-1/2 cups all-purpose flour
1/2 cup toasted wheat germ
1 tablespoon water

ROASTED RED PEPPER BREAD

These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11



Roasted Red Pepper Bread image

Steps:

  • Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

1-1/2 cups roasted sweet red peppers, drained
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1-1/4 cups grated Parmesan cheese, divided
1/3 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
1-1/4 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour
1 large egg
1 tablespoon water
1-1/2 teaspoons coarsely ground pepper

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