A bold, savory quick bread with smoked paprika, cheddar, and a gentle jalapeño kick. One main bowl, no yeast, crisp edges, cozy crumb.
By Matt Campbell
This is the kind of bread you make when you want fresh-from-the-oven vibes without waiting on yeast, kneading, or any of that extra effort. It is a savory quick bread that hits all my favorite notes: smoky, a little spicy, and studded with cheddar so you get those salty, melty pockets that make you “accidentally” cut a second slice.
Think of it like cornbread’s cooler cousin. Still easy. Still forgiving. Just wearing smoked paprika and jalapeños like it has somewhere to be.
Room temperature: Let the loaf cool completely, then wrap tightly in foil or keep in an airtight container for up to 2 days in a cool kitchen. If your space runs warm or humid (or you just are not sure), refrigerate after 1 day to be safe.
Refrigerator: Store wrapped for up to 5 days. Reheat slices in a toaster oven at 325°F for 6 to 8 minutes to bring back the crust.
Freezer: Slice first (future-you will thank you). Wrap slices individually, then freeze in a zip-top bag for up to 2 months. Reheat from frozen in a toaster oven at 325°F for 10 to 12 minutes.
My favorite revive move: Butter both sides of a slice and toast it in a skillet until crisp. It turns into spicy, smoky griddle bread.
It is more warm and zippy than hot, especially if you remove jalapeño seeds and ribs. Want it milder? Use half a jalapeño or swap for a mild green chile. Want it hotter? Add a pinch of cayenne or use pepper jack.
Yes. Mix 1 tablespoon lemon juice or white vinegar into 1 cup milk, let it sit 5 minutes, then use it like buttermilk. It works great, just expect it to be a little less tangy and slightly thinner than the real thing.
Most of the time it is overmixing or old baking powder. Stir just until the flour disappears, and make sure your baking powder is fresh (if it has been open for ages, it is probably sleepy).
Absolutely. Divide into a greased or lined 12-cup muffin tin and bake at 375°F for 14 to 18 minutes. Start checking at 14 minutes, and pull them when a toothpick comes out clean or with a few moist crumbs.
Sharp cheddar brings the most flavor. If you have smoked cheddar, it is basically a cheat code here.
Cheese can make toothpicks look misleading. If you have an instant-read thermometer, aim for 200 to 205°F in the center. Otherwise, check a couple spots and look for a firm, springy top and deep golden edges.
I started making savory quick breads when I realized I wanted “fresh bread with dinner” energy on a random Tuesday, but I did not want to plan my life around yeast. This loaf became my go-to when the fridge had cheddar, the spice drawer had smoked paprika, and my brain wanted something cozy with a little edge. It is the bread I slice while standing at the counter, telling myself it is just a taste test, then suddenly I am two slices in and calling it quality control.
Optional toppers: thin jalapeño slices, flaky salt, extra smoked paprika
Jalapeño tip: If your skin is sensitive, wear gloves or wash hands well after dicing (and do not touch your eyes, learn from my mistakes).