Hatch Green Chili Bread

This recipe is sweet with a subtle heat - great with chili, for a snack, for breakfast, or brunch... addictive.

Total Time

1hr 40min

4.3

3 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

3 cups

All-Purpose Flour , sifted

•

1 cup

Granulated Sugar

•

1 Tbsp

Baking Powder

•

1 tsp

Baking Powder

•

1 tsp

Salt

•

Eggland's Best Classic Egg

•

1 1/2 cups

Milk

•

2 Tbsp

Vegetable Oil

•

1 cup

Hatch Chili Peppers , roasted, peeled

or Poblano, Anaheim, or Other Moderate Spice Chili Pepper

•

1/2 cup

Chopped Pecans

or Walnuts

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C). 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 sifted All-Purpose Flour (3 cups) , Granulated Sugar (1 cup) , Baking Powder (1 Tbsp) Baking Powder (1 tsp) , and Salt (1 tsp) to a large bowl and whisk together. Set aside.

In a small bowl or two-cup measuring cup, add the Milk (1 1/2 cups) , Eggland's Best Classic Egg (1) and Vegetable Oil (2 Tbsp) . Whisk to combine.

Add the wet ingredients to the dry ingredients beating with a whisk until well combined.

Stir in the roasted, peeled and seeded Hatch Chili Peppers (1 cup) and Chopped Pecans (1/2 cup) .

Transfer the batter to the baking pan, filling no more than 3/4 of the way up the pan. Bake for approximately 50-60 minutes, until a cake tester comes out clean.

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.

Nutrition Per Serving

CALORIES

297

FAT

8.4 g

PROTEIN

6.4 g

CARBS

50.0 g