Pepper Jelly Quick Bread

Pepper Jelly Quick Bread is a delightful twist on traditional quick breads, blending sweet and savory elements in one tender loaf. It’s an inventive way to use up pepper jelly, and makes a perfect pairing with cream cheese, soups, or even as a base for French toast.

Why You’ll Love This Recipe

• Unique flavor combo of sweet jelly and savory spices

• Versatile serving options – enjoy it with butter, cream cheese, or soups

• Great for using leftover pepper jelly

• No yeast or rising required – ready in under an hour

• Perfectly moist and tender texture

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ cups all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ¾ teaspoon salt

• ½ teaspoon baking soda

• 1 cup shredded cheese (Colby cheddar blend recommended)

• 1 cup pepper jelly

• ⅓ cup butter, melted and cooled

• 2 large eggs

• ¼ cup whole milk

• ¼ cup sour cream

• 2 tablespoons granulated sugar

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Directions

1. Prep the Oven:
   Preheat oven to 350℉. Grease or spray a standard 8½ x 4½ inch loaf pan.

2. Mix Dry Ingredients:
   In a mixing bowl, whisk together flour, garlic powder, onion powder, salt, and baking soda. Stir in shredded cheese.

3. Mix Wet Ingredients:
   In a separate bowl, combine pepper jelly, melted butter, eggs, milk, sour cream, and sugar. Whisk until smooth.

4. Combine and Mix:
   Add dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing.

5. Bake:
   Spoon batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

6. Cool:
   Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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Variations

• Use different pepper jellies for unique flavor profiles

• Add chopped jalapeños for a spicier kick

• Swap Colby cheddar for pepper jack or sharp cheddar

• Stir in chopped nuts for added texture

• Make mini loaves for gifting or portion control

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Storage/Reheating

• Store in an airtight container at room temperature for up to 3 days

• Refrigerate for up to 5 days

• Reheat slices in the toaster or microwave

• Freeze for up to 2 months; thaw before serving

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FAQs

Can I use any type of pepper jelly?

Yes, any variety works—choose one with visible pepper pieces for more flavor and color.

Is this bread spicy?

It depends on your jelly. Use a mild or hot pepper jelly depending on your spice tolerance.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend.

What cheese works best?

Colby cheddar is great, but feel free to use your favorite shredded cheese.

Can I omit the cheese?

You can, but the cheese adds flavor and moisture. Consider reducing the salt slightly if omitted.

How do I know it’s fully baked?

A toothpick inserted should come out with moist crumbs, not wet batter.

Can I make this into muffins?

Yes! Bake at 350℉ for 18–22 minutes in a muffin tin.

What can I serve it with?

Cream cheese, butter, chili, soups, or even as French toast.

Can I double the recipe?

Yes, double all ingredients and divide between two loaf pans.

What’s the texture like?

Moist, tender, and slightly dense with a sweet-savory flavor.

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Conclusion

Pepper Jelly Quick Bread is a clever, comforting recipe that turns leftover jelly into something truly special. With its delightful balance of savory cheese and sweet-spicy jelly, it’s a treat you’ll want to bake again and again. Serve it up warm with cream cheese or enjoy it alongside your favorite soup—it’s a versatile winner every time.

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