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
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.