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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
Makes 1 loaf
- 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 chilies (or poblano, anaheim, or other moderate spice chili pepper)
- 1 cup chopped pecans or walnuts
- 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.