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.
