Author Notes
This sweet, subtly spicy Hatch Green Chili Bread is perfect toasted with a smear of butter or with a bowl of your favorite chili.
—garlic and zest
Ingredients
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3 cups
all purpose flour, sifted
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1 cup
sugar
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1 tablespoon
1 teaspoon baking powder
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1/2 teaspoon
baking soda
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1 teaspoon
salt
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1
egg
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1 1/2 cups
milk
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2 tablespoons
vegetable oil
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1 cup
roasted, peeled and seeded hatch chilies (or poblano, anaheim, or other moderate spice chili pepper)
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1 cup
chopped pecans or walnuts
Directions
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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.
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Add the dry ingredients (flour through salt) to a large bowl and whisk together. Set aside.
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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.
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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.
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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.
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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.
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