Ingredients
Scale
- 3 cups all-purpose flour, unbleached
- 1 tablespoon baking powder
- 1 teaspoon salt, kosher
- 1 tablespoon sugar
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sun-dried tomatoes, chopped and drained
- 1/2 cup diced jalapeños
- 1 cup vegetable broth, low-sodium
- 1 teaspoon dried oregano
- Pecan pieces (optional), toasted
Instructions
- Preheat your oven to 375°F (190°C). Grease a loaf pan with non-stick spray or olive oil.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and sugar until evenly combined.
- Fold in shredded sharp cheddar cheese, chopped sun-dried tomatoes, and diced jalapeños into the dry mixture.
- In another bowl, mix together vegetable broth and dried oregano. Gently pour this mixture into the dry ingredients and stir until just combined.
- Scoop your batter into the prepared loaf pan, smoothing out the top with a spatula.
- Bake in your preheated oven for about 45-50 minutes or until golden brown on top. Check if it’s done by inserting a toothpick into the center; if it comes out clean or just slightly crumbly, it's ready.
- Let cool briefly before slicing.
Notes
Store leftovers in an airtight container.
Reheat slices in a toaster oven.
Serve warm with creamy butter.
Use fresh herbs for added flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg