Tuesday, February 15, 2011

Buttermilk Bread with Jalapeños and a Cream Cheese River



There is an obvious reason why I've been obsessed with quick breads in general as of late: 1) grad school 2) impatience for delicious things. And 3) quick breads are down right delicious. I've recently become infatuated with buttermilk based quick breads. The buttermilk adds a pleasant tang and keeps the bread moist. I  incorporated both jalapeños and pepperoncinis because I love hot stuff. I've used fresh and bottled jalapeños. The fresh ones, are wonderful, of course, but the bottled ones have that mysterious low budget athletic sports performance glorious sensation to them. I like to use a combination of both. If you're in the market for a crucial quick bread recipe, this is it.


Peppercinis + Cream Cheese Buttermilk Bread


Adding spice and cream is just better. It's been amazing and it goes as follows:




Buttermilk Quick Bread with Jalapeños and a Cream Cheese River


2 cups flour
2 tbsp sugar
1 tsp baking soda
1 tsp salt
1 1/2 cups low-fat buttermilk
1/4 vegetable oil
3 eggs
1/4 cup chopped cilantro
1/3 cup sliced jalapeños 
4 oz cream cheese 


Preheat oven to 350 degrees Fahrenheit. Combine flour, sugar, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Mix the buttermilk, oil and 2 eggs together with a whisk. Add to the flour mixture. Mix in chopped cilantro. Spread batter into an 8 x 4 inch loaf pan coated with cooking spray, top with sliced jalapeños.  In a separate bowl blend 1 egg with cream cheese until incorporated. Pour cream cheese mixture in a stream on top.


Bake at 350 degrees for 45 minutes. Cool for 10 minutes, if you can wait that long. 

17 comments:

Peter G @ Souvlaki For The Soul said...

Mmmmm...the jalapenos sound amazing in this! And cream cheese too! PS I love botled jalapenos!

Peter M said...

This northern Greek was brought up on "kaftera" so yes, this speaks to my Florina roots!

Ivy said...

Anna, this bread looks amazing, so colourful and cheesy, delicious.

elra said...

Would love to make this! Cheese and jalapeno for bread, sound delicious to me.

elly said...

HELLO! This looks so delicious. I love anything with peppers. And the idea of a cream cheese "river" = genius.

Helen said...

Looks delicious! I love the toppings on the bread. And the buttermilk must be a great addition to add some moistness. I should start making bread at home. The flavour combinations are endless!

Nicolette said...

Quick-breads are a perfect addition to hot soup during winter nights- warm and yummy!

xoxo

Nicolette

Anna A. said...

Peter - Hah, you too!

Peter - I bet it would be good with a feta river baked in :) spice and salt!

Ivy - Thank you, I was going for the tasting the spicy rainbow look.

Elra - I hope you do and improve this one!

Elly - Haha HELLO there! cream cheese rivers, now I am thinking a feta cheese river? Want to go for a swim?

Helen - They truly are endless. I bet you'd come up with some great combinations. I was thinking an herbs de provance version next?

Nicolette - So good with soup, especially this chilly week in Portland. Brrr!

Mary said...

That is a fine looking loaf of bread. It really has wonderful color. How could you possibly not like a bread that has cheese in it? I'd love a slice of this. I hope you have a wonderful day. Blessings...Mary

Big Dude said...

This looks awesome. I'll have to tell the family baker about it.

Anna A. said...

Mary - Thank you for your kind words - and yes, cheese makes everything better (and buttermilk).

Big Dude - Thanks for stopping by and I hope your family baker hooks it up.

Alessandra said...

I am planning to make butter, and then I can try to make buttermilk bread.

Yours looks really nice and moist :-)

Ciao
Alessandra

Catherine said...

Oh my goodness this sounds so delicious!
You have a very nice blog!
Blessings,
Catherine

LetMeEatCake Eat With Me! said...

i would have never thought to put jalapenos and cream cheese in a quick bread! looks so savory delicious!

tasteofbeirut said...

I love this quick bread! I adore jalapeños, (funny how you describe the canned ones!) and cheese of course and most of all bread, especially if it is quick!

Anna A. said...

Alessandra - What a perfect by-product!

Catherine - Thank you. Gotta love the heat and cream.

Let Me Eat Cake - I think I got inspired from the jar of jalapenos sitting in my fridge.

Taste of Beirut - Hehe, gotta have a jar at all times!

mike said...

Made it used blue cheese in batter +the cream cheese river wow excellent