Quick Jalapeno Cheddar Buttermilk Bread

Another pinterest recipe success - an incredibly helpful link to a basic buttermilk quick bread (for when your milk or kefir milk or yogurt has soured) that can be easily modified into a variety of sweet or savory loaves. Another life lesson in the kitchen for me: do NOT replace a specified freshly chopped jalapeño quantity with the same quantity of canned jalapeño! Common sense would say to use less, but those of us not quite on the ball forget that a greater amount of spiciness/pepper exists in the canned version which leads to a super spicy buttermilk quick bread that only the wife can eat.... oh well, next time I'll get it right.

Buttermilk Quick Bread with Cheddar and Jalapeno

• 2 c. all-purpose flour
• 2 Tbs sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 c. buttermilk (or sour milk or kefir milk or yogurt with a bit of water)
• 1 large egg
• 1/4 c. vegetable oil (or unsalted butter, melted)
• 1/4 c. minced jalapeno pepper (or 1/8 c. canned jalapeno pepper)
• 1 c. shredded cheddar cheese
• 1 - 2 tsp cumin seeds

1. Preheat oven to 350 degrees F. Grease 9x5 loaf pan.
2. Whisk dry ingredients together. Whisk the wet ingredients together (including the jalapeno)
3. Stir the wet ingredients into the dry, gently folding in the cheddar cheese and cumin seeds at the end. (don't overmix!)
4. Scrape batter into pan. Bake for 45-50 minutes.
5. Let loaf cool 15 minutes, then transfer to a baking rack to finish cooling.