Green Chili Bread

3.2 from 5 votes

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 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings

Calories 323kcal

Author Nola Martin

Ingredients

3 cups all purpose flour sifted
1 cup sugar
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1 1/2 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.
1/2 cup pecans or 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.

Nutrition