Green Chile, Roasted Pecan, & Cheddar Bread

What better way to spend pecan day than baking up some Green Chile, Roasted Pecan, & Cheddar Bread? It’s the bread of your dreams that you didn’t even know you had… trust me. Slightly sweet, slightly spicy, slightly cheesy, and fucking delicious. Plus its SO easy to make, doesn’t require any yeast, and is a showstopper for any meal (it makes a MEAN grilled cheese).

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe is their Cheddar Shreds. They’re so dang good and really send this recipe over the top!

Here’s what you’ll need to make the bread! I guarantee you already have most of this at home, if not all of it, which makes it even better to make right now given the COVID-19 quarantine.

  • 3 cups all-purpose flour sifted
  • 1 cup sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 flax egg
  • 1 1/2 cups unsweetened plant milk
  • 2 tablespoons vegetable oil
  • 1 cup canned green chiles
  • 1/2 cup pecans, toasted
  • 1 cup follow your heart cheddar shreds

And here’s how to make it! I love this recipe because its one of few bread recipes out there that doesn’t require yeast! So no long wait times for it to proof or rise, you just mix everything together, pour it in the pan, and bake!

  1. Preheat the oven to 350 degrees. Grease and flour 1 large 9 x 5” loaf pan or several smaller loaf pans or muffin tins. Set aside.
  2. Add the dry ingredients (flour through salt) to a large bowl and whisk together. Set aside.
  3. In a small bowl or two-cup measuring cup, add the milk, flax 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, cheddar, and nuts.
  4. 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.
  5. For a large loaf pan 9 x 5”- bake approximately 50-60 minutes
  6. For a medium loaf pan 8 x 4”- bake approximately 45-50 minutes
  7. For a small loaf pan 5 x 3”- bake approximately 30-35 minutes
  8. 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.

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly. Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make for Pecan Day (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Green Chile, Roasted Pecan, & Cheddar Bread

This delicious Green Chile, Roasted Pecan, & Cheddar Bread is the perfect thing to bake when you want to make something fancy and delicious, while also having it be incredibly easy. Plus its fully vegan & requires no yeast!

Prep Time 10 minutes
Cook Time 50 minutes
Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 3 cups all-purpose flour sifted
  • 1 cup sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 flax egg
  • 1 1/2 cups unsweetened plant milk
  • 2 tablespoons vegetable oil
  • 1 cup canned green chiles
  • 1/2 cup chopped pecans toasted
  • 1 cup follow your heart cheddar shreds

Instructions

  1. Preheat the oven to 350 degrees. Grease and flour 1 large 9 x 5” loaf pan or several smaller loaf pans or muffin tins. Set aside.
  2. Add the dry ingredients (flour through salt) to a large bowl and whisk together. Set aside.
  3. In a small bowl or two-cup measuring cup, add the milk, flax 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, cheddar, and nuts.
  4. 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.
  5. For a large loaf pan 9 x 5”- bake approximately 50-60 minutes
  6. For a medium loaf pan 8 x 4”- bake approximately 45-50 minutes
  7. For a small loaf pan 5 x 3”- bake approximately 30-35 minutes
  8. 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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