Jalapeno Cheese Bread
Prep time
Cook time
Total time
A moist yogurt based quick bread full of jalapenos and cheese.
Serves: 12 Slices
  • ½ cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • 1 cup greek yogurt, plain, non-fat
  • 3 egg whites
  • ¼ cup milk + 1 Tbsp.
  • ½ Cup Light Cheddar Cheese, shredded (I used Three Cheese Blend)
  • ½ cup pickled jalapenos, drained, sliced
  1. Preheat oven to 350F
  2. Spray a loaf pan, 9x5x3 or two mini loaf pans with cooking spray.
  3. Stir together flours, baking powder, baking soda, salt and garlic powder in medium bowl; set a side.
  4. In a medium bowl add yogurt, egg whites and milk, stir till combined.
  5. Add flour mixture to yogurt mixture and stir until combined. If the batter seems to thick, add 1 tablespoon of milk at a time. I used 1 tbsp.
  6. Fold in cheese and jalapenos and pour into prepared pan.
  7. Bake for 30 for mini loafs and 40 - 50 minutes for a large loaf or until golden brown and toothpick inserted in center comes out clean.
  8. Cool 5 minutes; remove from pan to wire rack. Cool 30 minutes before slicing.
Calorie per slice: 87.4, Fat: 1.1, Cholesterol: 2.6, Sodium: 385, Potassium: 51.6, Carbs: 13, Fiber: 1.8, Sugar: .03, Protein: 6.5
Nutrition Information
Serving size: 1 Slice
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/11/18/jalapeno-cheese-bread-weekly-recap-thanksgiving-recipes/