Spanish Sobrasada Pepper Bread

Name: Spanish Sobrasada Pepper Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Spanish
Ingredients: 2 cups (250 g) all-purpose flour; 1½ teaspoons (7½ g) baking powder; ½ teaspoon (3 g) fine sea salt; 1 tablespoon (8 g) Spanish smoked paprika (pimentón); ¼ teaspoon (½ g) cayenne pepper; ¼ teaspoon (½ g) freshly ground black pepper; 4 tablespoons (57 g) unsalted butter, melted and cooled slightly; 2 (100 g) large eggs, at room temperature; 1 cup (240 ml) buttermilk; 3½ ounces (100 g) Spanish sobrasada (cured spreadable chorizo), finely diced or crumbled; ½ cup (100 g) roasted red peppers from a jar, drained, patted dry, and chopped into small pieces (optional)

From the MyKitchenBank Kitchen

A rustic Spanish savory quick bread studded with smoky sobrasada and brightened with paprika. The cured chorizo melts into the crumb, creating pockets of flavor, while the spice adds depth and a hint of heat. Tender and moist, this loaf is perfect sliced warm with a drizzle of olive oil or served alongside Spanish cheeses and cured meats.

Prep: 15 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 1 loaf (8 slices)

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Steps

Before you start

Preheat oven to 375°F (190°C) and position rack in the center
Grease a 9×5-inch (23×13 cm) loaf pan with butter or oil
Let eggs and buttermilk sit at room temperature for 20 minutes before starting if they're cold

1
Mix dry ingredients
- In a large mixing bowl, whisk together flour, baking powder, salt, Spanish smoked paprika, cayenne pepper, and black pepper until evenly combined, about 30 seconds.
- The mixture should be uniform in color with no paprika streaks.
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Ready when: Dry ingredients are evenly combined and uniform in color
Tip: Whisk the spices thoroughly to prevent any clumpy paprika that can burn during baking
2
Combine wet ingredients
- In a medium bowl, whisk together the room-temperature eggs and buttermilk until well blended.
- Pour in the melted and cooled butter, whisking to incorporate evenly.
- The mixture should be smooth with no butter streaks.
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Ready when: Wet ingredients are fully combined and smooth
Tip: Cool the butter slightly before adding to prevent cooking the eggs
3
Fold together and add sobrasada
- Pour the wet ingredients into the dry ingredients.
- Using a wooden spoon or spatula, fold gently until just combined—the batter should look slightly lumpy, not smooth.
- Do not overmix or the bread will be tough.
- Gently fold in the diced sobrasada and roasted peppers (if using), distributing them evenly throughout.
- The batter should be thick and chunky.
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Ready when: Batter is combined with visible sobrasada pieces throughout; no streaks of flour remain
Tip: Overmixing develops gluten and makes the crumb tough—stop as soon as flour disappears
4
Transfer to pan and smooth
- Transfer the batter to the prepared 9×5-inch loaf pan, pressing gently to level the top with a spatula.
- You may see small pockets of sobrasada oil on the surface—this is normal.
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Ready when: Batter is level in the pan
5
Bake the loafOven 375°F / 190°C
- Place the loaf pan in the preheated 375°F (190°C) oven on the center rack.
- Bake for 42–48 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs—no wet batter.
- The internal temperature should reach 200°F (93°C) at the center.
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Ready when: Top is deep golden brown; toothpick inserted in center comes out clean or with a few moist crumbs; internal temperature reaches 200°F (93°C)
Tip: If the top browns too quickly before the inside is done, tent it loosely with foil after 30 minutes
6
Cool in pan and turn out
- Let the loaf cool in the pan for 10 minutes.
- This allows the crumb to set slightly and firm up enough to handle.
- Turn the loaf out onto a wire rack and let it cool for at least 5 minutes before slicing.
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Ready when: Loaf is cool enough to handle and slice without falling apart
Tip: Slicing warm bread can cause it to fall apart, but this bread is forgiving; even a few minutes of cooling helps

Good to know

Tips

Spanish smoked paprika (pimentón de la Vera) is essential for authentic flavor—it's worth sourcing from a specialty store or online. Regular paprika will work but won't capture the same smoky, complex taste.
Sobrasada ranges from quite soft and oily to firmer depending on the producer. If yours is very soft, chill it for 30 minutes before dicing, and pat the diced pieces on paper towels to remove excess oil.
This bread is excellent sliced and served warm with a drizzle of good extra-virgin olive oil, a pinch of fleur de sel, and a few slices of cured ham or Manchego cheese.
For a spicier loaf, add an extra ¼ teaspoon cayenne or a pinch of red pepper flakes mixed into the wet ingredients before folding together.

Make ahead

You can prepare the dry ingredients up to 3 days ahead and store in an airtight container. Mix the wet ingredients and combine with dry ingredients, then add sobrasada just before baking for best texture and flavor.

Storage & reheating

Room temperature: Keep wrapped in plastic wrap or foil for up to 2 days. Refrigerator: Wrap and store for up to 4 days; warm slices gently in a 300°F (150°C) oven for 3–4 minutes or toast in a toaster oven. Freezer: Wrap the cooled loaf tightly in plastic wrap and foil; freeze for up to 1 month. Thaw at room temperature for 2–3 hours, then warm in a 300°F oven for 5 minutes.

Substitutions

Spanish sobrasada (cured spreadable chorizo) → Chorizo (fresh or semi-cured, finely diced), or finely crumbled Spanish morcilla. Fresh chorizo may release more oil; pat it dry after dicing. The flavor will be slightly less rich but still very Spanish.
Spanish smoked paprika (pimentón) → Regular (non-smoked) Spanish paprika or Hungarian paprika. You'll lose the smoky depth; increase to 1.5 tablespoons if using mild paprika to maintain color and flavor.
roasted red peppers from a jar → Diced fresh red or yellow bell peppers (raw or sautéed until softened), or sun-dried tomatoes (rehydrated and chopped). Raw peppers add fresh brightness; sun-dried tomatoes add tanginess and a more intense flavor.
buttermilk → Plain Greek yogurt thinned with 2–3 tablespoons whole milk, or whole milk curdled with 1 tablespoon lemon juice (let sit 5 minutes). These will slightly alter the crumb texture but work well for moisture and tang.