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Cheddar Jalapeño Bread

Easy and delicious cheddar jalapeño quick bread.

1/4 cup canola oil

1/2 cup seltzer water

1 cup non-dairy milk

1 tablespoon white vinegar

1-1/4 cups white whole wheat flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1 teaspoon brown sugar

1 cup shredded vegan cheddar cheese (I used Good Planet)

1-2 jalapeños, seeded and finely minced (I used 2)

Preheat oven to 350F. Lightly grease and flour a 9-in loaf pan. Set aside. In a large bowl, whisk melted canola oil, seltzer water, milk, and vinegar until smooth. Add flour, baking powder, baking soda, salt, garlic powder, Italian seasoning, and sugar, gently mixing until a smooth batter forms. Fold in cheese and jalapeño. Do not over mix!

Scrape batter into prepared pan and smooth top. Bake for 45-50 minutes or until golden-brown and a toothpick tests done. Cool completely in pan, then transfer to a wire cooling rack. Slice and enjoy!

If there are any leftovers, store them in the fridge.

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