Hatch Green Chili Bread

Hatch chile bread with a bite taken out.

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.

Use Fresh or canned hatch 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 brought over a loaf or two each time she stopped by?  What kind of friend holds out on you like that?

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mixing eggs, oil and milk for the hatch green chili bread.

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! 

stirring in the peppers.
mixing fresh or canned hatch green chiles into the batter well.

It was pure nirvana.  This Hatch Green Chili Bread crosses so many lines it should be Donald Trump’s running mate.  It’s breakfast bread; it’s a snack, it’s sweet, it’s savory.  I want to eat it for every meal.  Could I sandwich it with Monterey Jack and make an epic grilled cheese?  Yes.  Would it make good French toast? Let’s find out!   I want it every time I make a batch of chili!  You will too!

stirring in chopped pecans.
Filling the pan with hatch green chili bread batter to bake.

Meanwhile, I’m considering forgiving Nola for holding out on me for 14 YEARS!  Maybe… 

Hatch Green Chile Bread on a board with knife.
A slice of green chile bread with butter.

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Hatch Green Chile Bread
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4.12 from 18 votes

Green Chili Bread

Prepare to have your mind blown!  A sweet bread without the fruit.  Instead, it’s loaded with fire roasted hatch chilies.  It’s not spicy, but you can taste the chilies.  I dare you to stop at one piece.
Author: Lisa Lotts
Course Breakfast, Snack
Cuisine American
Keyword bread, hatch chiles
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10


  • 3 cups all purpose flour sifted
  • 1 cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 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 ¼” x 5 ¼” 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 ¼” x 5 ¼” x3″ bake approximately 50-60 minutes
  • For a medium loaf pan 8 ½” x 4 ½” x 2 ½2″ bake approximately 45-50 minutes
  • For a small loaf pan 5¾” x 3 ¼” x 2 ¼” 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.


  • 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.


Calories: 323kcal | Carbohydrates: 56g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 314mg | Potassium: 368mg | Fiber: 1g | Sugar: 22g | Vitamin A: 85IU | Vitamin C: 4.2mg | Calcium: 163mg | Iron: 2.3mg

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  1. I love how easy this recipe is, I added 1 1/2 cups of grated sharp cheddar cheese, made it double delicious!

    1. Thanks so much for your comment. I’m glad you enjoyed the chile bread – honestly one of our faves! The cheddar cheese sounds like a great addition.

  2. 5 stars
    Thank you! It was so good I added cooked bacon and cheddar cheese instead of the pecans.

  3. Pat Stoddard says:

    5 stars
    Second attempt, this time with sugar, was successful. Absolutely delicious. Way better than zucchini bread.


    5 stars
    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.

  5. 5 stars
    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?

  6. 5 stars
    Best bread ever !!! I buy gallons of fire roasted chiles in sept and was so happy I found this recipe. Easy and delicious !!!

    1. Hi Sandy! I’m so glad you enjoyed the bread. Isn’t it fantastic?!!

  7. 4 stars
    I enjoyed it, but it was sweeter than I had hoped. I may play around with this.

    1. You could cut back on the sugar by about 1/4, but any more and it might change the consistency.

  8. 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?

  9. 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

    1. Nice call with the poblanos! Did you roast them or char them first?

  10. Barbara Schopp-Miller says:

    Love, love, love the hatch green chili bread!!!! Better than cornbread with chili! It’s delicious! Thank you!!!

    1. Glad you like it, Barbara! I can’t take credit — it’s my friend, Nola’s recipe.

  11. This is a totally new thing to me. Looks & sound like heaven (OK, maybe a little hotter lol). Looking forward to trying. Thanks.

  12. WillCookForFriends says:

    This bread sounds so totally amazing! I bet it would be great alongside a big pot of stew or chili. Pinning!

    1. It really is – I’m a total convert. Sometimes you just need a good friend to tell you what to eat!

  13. Kit Graham (@thekittchen) says:

    I have never heard of chili bread before, but now I will have to try it! Love the photos too!

    1. thanks, Kat! I had never heard of it until my friend introduced me to it. Now, it’s a habit!

  14. Mark, Compass & Fork says:

    The bread looks amazing. I think I might try pecans and walnuts. After all which one would you leave out?

  15. 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.