Cheddar-jalapeño bread recipe

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Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a standard 900g loaf tin with parchment paper. Combine the flour, sugar, baking powder and salt in a large mixing bowl.
Stir in the Cheddar, Parmesan and jalapeños.
Whisk the buttermilk and butter together, then stir into the flour mixture.
Scrape into the tin and bake for 50-60 minutes until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin, then transfer to a wire rack to cool completely.

Per serving: 245kcals, 7.9g fat (4.8g saturated), 32.3g carbs, 3.3g sugars, 11.2g protein, 1.1g fibre, 0.545g sodium

Cheddar-jalapeño bread