2 cups (8 1/2 oz) unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 cup (5 oz) shredded mozarella cheese
1 cup (4 oz) pepperoni slices, cut into 1/2-inch strips
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 jalapeno pepper, seeded and minced (optional)
1 1/2 cups buttermilk
1 large egg
2 tablespoons extra virgin olive oil
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Whisk the flour, baking powder, baking soda, garlic powder, and salt together in a large bowl. Gently stir in the mozzarella, pepperoni, oregano, and jalapeno (if using).
Whisk the buttermilk, egg, and olive oil together in a small bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s). Bake until the bread is golden brown and a toothpick inserted into the center comes out clean. Timing will vary based on the pan used, but will take approx.30 minutes for regular muffins.
Transfer the pan(s) to a wire rack and let cool for 10 minutes. Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.