Jalapeño Garlic Parsley Loaf with Cheddar

Steps

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with about 1 teaspoon of the olive oil and set it aside.
2. Warm about 1 tablespoon of the olive oil in a small skillet over low heat, add the garlic and jalapeño, and cook 2 to 3 minutes until fragrant and soft but not browned. Scrape into a bowl and let cool for 5 minutes.
3. In a large bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper and thyme to make the dry mixture.
4. Set aside about 2 tablespoons of the cheddar for the top, then toss the rest of the cheddar and the parsley into the dry mixture until coated.
5. In a medium bowl, whisk the egg, yogurt, milk and the remaining olive oil until smooth, then stir in the cooled garlic and jalapeño to make the wet mixture.
6. Pour the wet mixture into the dry mixture and fold gently just until no dry streaks remain; the batter will be thick.
7. Spread the batter in the pan and sprinkle the reserved cheddar over the top.
8. Bake 50 to 55 minutes, until golden and a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then turn out onto a rack and cool at least 20 minutes more before cutting into 12 slices.