Hatch Green Chili Bread
This Hatch Green Chili Bread is so unexpected, it’ll catch you off guard. At least it did to me. This chile bread is sweet with heat. A tender quick bread crumb makes it ideal for breakfast toasted with a slather of butter, snacking in the afternoon and that little bit of sweetness kind of crosses the line into dessert. Use fresh or canned hatch green chiles (or you can substitute other mild green chiles) for this recipe.
I know. I had the same thought when I heard the name of this recipe. Hatch Green Chile Bread??? However, my friend Nola, swore by it — and I mean swore like a drunken-sailor! Since Nola had obliged me with several tons (slight exaggeration) of roasted hatch chilies, I felt it only polite that I make a loaf of the Hatch Green Chili Bread that she’d been raving about. The next bout of swearing came from MY MOUTH! “What the h*#%!!!” Why had she been keeping this a secret for so long? Why hadn’t she been bringing over a loaf or two each time she stopped by? What kind of friend holds out on you like that?
Each slice of this green chile bread is subtly sweet with a steady, mouth-tingling heat and it’s hand-to-mouth addictive! I really wasn’t expecting that. I mean, sure, it smelled wonderful while it was baking — but what bread, doesn’t right? After it came out of the oven, it took all of my will power to snap a few photos before diving headfirst into this loaf!
It was pure nirvana. This Hatch Green Chili Bread crosses so many lines, it should be Donald Trump’s running mate. It’s a breakfast bread, it’s a snack, its sweet, it’s savory. I want to eat it for every meal. Could I sandwich it with monterey jack and make a grilled cheese of epic proportions? Yes. Would it make good french toast? Let’s find out! Obviously I want it every time I make a batch of chili! You will too!
Meanwhile, I’m considering forgiving Nola for holding out on me for 14 YEARS! Maybe…
More quick bread recipes:
- Aunt Lynne’s Pumpkin Bread
- Ultra Moist Zucchini Bread
- Coconut Macadamia Banana Bread
- Bourbon Brown Sugar Banana Bread
- Banana Pumpkin Streusel Quick Bread
- Cranberry Nut Pumpkin Loaves
- Chocolate Chip Banana Bread
- Gluten Free Coconut Banana Bread
- Peach Bread with Pecan Pralines
Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Tried this recipe? Leave a rating and review.
Your comments and shares are invaluable to me and the thousands of readers who use this site daily. If you've made the recipe, leave a star rating and review. We want to hear how you liked it.
We'd love it if you shared the recipe with your friends on social media!
Green Chili Bread
- 3 cups all purpose flour sifted
- 1 cup sugar
- 1 tablespoon + 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 ½ cups milk
- 2 tablespoons vegetable oil
- 1 cup roasted peeled and seeded hatch chiles (if you can't get fresh hatch chiles they sell 4 ounce cans of hatch chiles in the market — you'll need 2 cans.) can substitute roasted poblano, anaheim, or other moderate spice chili pepper.
- ½ cup pecans or walnuts, chopped
- Preheat the oven to 350 degrees. Grease and flour 1 large 9 1/4″ x 5 1/4″ x3″ loaf pan or several smaller loaf pans or muffin tins. Set aside.
- Add the dry ingredients (flour through salt) to a large bowl and whisk together. Set aside.
- In a small bowl or two-cup measuring cup, add the milk, egg and vegetable oil. Whisk to combine. Add the wet ingredients to the dry ingredients beating with a whisk until well combined. Stir in the chilies and nuts.
- Transfer the batter to the baking pan, filling no more than 3/4 of the way up the pan. Bake until a cake tester comes out clean.
- For a large loaf pan 9 1/4″ x 5 1/4″ x3″ bake approximately 50-60 minutes
- For a medium loaf pan 8 1/2″ x 4 1/2″ x 2 1/2″ bake approximately 45-50 minutes
- For a small loaf pan 5 3/4″ x 3 1/4″ x 2 1/4″ bake approximately 30-35 minutes
- Let bread cool for 15-20 minutes in the pan before turning out on a wire rack to continue cooling, or slice and serve warm with butter.
FOR FIRE ROASTED PEPPERS AT HOME:
- If you have a gas stovetop or on your outside barbecue grill, you can place a whole poblano or other pepper directly over the burner to char. Turn the pepper every minute or two with a pair of tongs until blackened and tender. Transfer the pepper to a bowl and cover tightly with plastic wrap. Let the pepper cool to room temperature. Peel off the skins and remove the seeds. Chop to use in the recipe.
Second attempt, this time with sugar, was successful. Absolutely delicious. Way better than zucchini bread.
I spread the batter in 2 tiny loaf pans and one medium sized one. They came out of the oven looking gorgeous but as I was turning the 2 tiny loaves out, I thought, well, they’re not going to be sweet because I didn’t add any sugar. I don’t know how I missed adding the sugar since the recipe plainly calls for one cup. I almost tossed them into the trash but then thought they may be edible with a heavy spread of butter. Actually, the bread is very good with or without the butter but I’m sure it will be awesome with sugar. Glad I bought two packages of freshly roasted medium Hatch green chilies from our local store yesterday. I’m going to remake the bread and some of your other Hatch chili recipes.
excellent recipe, made some today, it turned out very nice. having some of it toasted in the morning. My complements to you on your web site, instructions and graphics are 5 star, thank you.
I had a little left over batter mix after filling the 9*5, I put it in a ramakin, it made the nicest little cupcake. next time I’ll may make cupcakes with the batter, would be a nice way to share with friends. Now i need a chili icing for the cup cakes, any suggestions?
Best bread ever !!! I buy gallons of fire roasted chiles in sept and was so happy I found this recipe. Easy and delicious !!!
Hi Sandy! I’m so glad you enjoyed the bread. Isn’t it fantastic?!!
I enjoyed it, but it was sweeter than I had hoped. I may play around with this.
You could cut back on the sugar by about 1/4, but any more and it might change the consistency.
So the recipe calls for 1 poblano roasted but it says hatch chiles too so how much and can you use diced canned hatch or canned whole and, again, how much?
I’ve updated the recipe to clarify.
Mine is in the oven! I did add poblanos to the hatch since they are so varied in heat and I wanted to ensure a little spice. Excited to try this thank you for the recipe
Nice call with the poblanos! Did you roast them or char them first?
Love, love, love the hatch green chili bread!!!! Better than cornbread with chili! It’s delicious! Thank you!!!
Glad you like it, Barbara! I can’t take credit — it’s my friend, Nola’s recipe.
This is a totally new thing to me. Looks & sound like heaven (OK, maybe a little hotter lol). Looking forward to trying. Thanks.
It was new to me too – and so good!
This bread sounds so totally amazing! I bet it would be great alongside a big pot of stew or chili. Pinning!
It really is – I’m a total convert. Sometimes you just need a good friend to tell you what to eat!
I have never heard of chili bread before, but now I will have to try it! Love the photos too!
thanks, Kat! I had never heard of it until my friend introduced me to it. Now, it’s a habit!
The bread looks amazing. I think I might try pecans and walnuts. After all which one would you leave out?
I think there’s room for both!
This bread looks so flavorful and delicious. I think I would have to make a few loaves because it would get eaten in no time.
That is one of the pitfalls. LOL!
This bread looks AMAZING! I’m thinking along with some BBQ and corn, perfect for summer!
I like the way your mind works!
This looks so good. I love a good bread…this would be great with chili or make AWESOME sandwiches.
I concur, Gloria!