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.
Course Breakfast, Snack
Cuisine American
Keyword bread, hatch chiles
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Servings 10
Calories 323kcal
Author Nola Martin
Ingredients
3cupsall purpose floursifted
1cupsugar
1tablespoon + 1 teaspoonbaking powder
1/2teaspoonbaking soda
1teaspoonsalt
1egg
1 1/2cupsmilk
2tablespoonsvegetable oil
1cuproasted 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.
1/2cuppecansor walnuts, chopped
Instructions
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.