Green Chile Bread

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

Heat Scale
Submit Recipe

3 cups all purpose flour, sifted
1 cup sugar
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1 1/2 cups milk
2 tablespoons vegetable oil
1 cup roasted, peeled and seeded hatch chilies (or poblano, anaheim, or other moderate spice chili pepper)
1/2 cup chopped pecans or walnuts

Preheat the oven to 350 degrees. Grease and flour 1 large 9 1/4″ x 5 1/4″ x3″ loaf pan or several smaller loaf pans or muffin tins. Set aside.

Add the dry ingredients (flour through salt) to a large bowl and whisk together. Set aside.
In a small bowl or two-cup measuring cup, add the milk, 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 and nuts.

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.

For a large loaf pan 9 1/4″ x 5 1/4″ x3″ bake approximately 50-60 minutes.
For a medium loaf pan 8 1/2″ x 4 1/2″ x 2 1/2″ bake approximately 45-50 minutes.
For a small loaf pan 5 3/4″ x 3 1/4″ x 2 1/4″ bake approximately 30-35 minutes.

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.

Recipe by Nola Martin; from