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
all purpose flour, sifted
1 teaspoon baking powder
1 1/2 cups
roasted, peeled and seeded hatch chilies (or poblano, anaheim, or other moderate spice chili pepper)
chopped pecans or walnuts
In This Recipe
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.