Chile-Cheese Bread

I always have this plan to update my blog every 2-3 days. Sometimes I do it but sometimes life just gets distracting. I'm amazed at the healthy living bloggers who are able to update their blog several times a day and still seem to lead very busy lives! Anyway, now let's talk about this chile-cheese bread. Because it is one of the most delicious things I've ever eaten. Ever. It is so incredibly flavourful I can't even describe it. Cheddar cheese, black pepper, canned green chiles, fresh jalapeno pepper, red bell pepper. SO good oh my. Just make it. And have you heard of the Savory Baking cookbook? I want to make pretty much everything in it.

If this sounds good, you might also like:
Cheddar & Dill Beer Bread Rolls
A Dilly of a Cheese Scone
Cheddar and Black Pepper Scones
Sun Dried Tomato, Feta and Oregano Muffins

Chile-Cheese Bread
Adapted from Savory Baking (found on montcarte from Pink Parsley)

1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons granulated sugar
1 Tablespoon baking powder
1 teaspoon freshly ground black pepper
3/4 teaspoon salt (I'd use 1/2 tsp next time)
4 ounces (1 cup) sharp cheddar cheese, shredded
1 cup milk (I used 1%)
1/3 cup vegetable oil
1 egg
1 4-ounce can chopped green chiles, drained (Though I couldn't figure out how to effectively drain it so just dumped it in)
3 Tablespoons finely chopped jalapeno chile, veined and seeded
1/2 cup finely chopped red bell pepper

Preheat the oven to 375F, and grease or spray an 8x3 inch loaf pan.

Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.

Whisk the milk, oil, egg, green chiles, jalapeno, and red bell pepper in another bowl. Make a well in the center of the flour and cheese mixture, and pour the milk mixture in the center. Briefly blend with a spatula, only until the dry ingredients are just incorporated.

Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes (mine needed more time). Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.