Green Chile, Roasted Pecan, & Cheddar Bread


  • 3 cups all-purpose flour sifted
  • 1 cup sugar
  • 1 tbsp + 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 flax egg
  • 1 ½ cups unsweetened plant milk
  • 2 tbsp vegetable oil
  • 1 cup canned green chilies
  • ½ cup pecans, toasted
  • 1 cup Follow Your Heart Dairy-Free Cheddar Shreds


  1. Preheat the oven to 350°F. 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 Set aside.
  3. In a small bowl or two-cup measuring cup, add the milk, flax egg, and vegetable 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 Bake until a cake tester comes out clean.
    • For a large loaf pan 9 x 5”- bake approximately 50-60 minutes
    • For a medium loaf pan 8 x 4”- bake approximately 45-50 minutes
    • For a small loaf pan 5 x 3”- bake approximately 30-35 minutes
  5. 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

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