BACON JALAPENO POPPER CHEESY BREAD
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Bacon Jalapeno Popper Cheesy Bread is buttery and cheesy with a slight heat and wonderful bacon flavor! It’s perfect as a side, breakfast, or used in a sandwich.
BACON JALAPENO POPPER CHEESY BREAD
I set out to create a bread inspired by a Jalapeno Popper. Why? Because I had an abundance of jalapenos given to me by a friend!
I based this bread on a beer bread recipe. However, instead of beer, I used buttermilk as my liquid. I know what you’re thinking, buttermilk for beer? Yes, you see, I don’t like beer. I don’t like to drink it, smell it, or cook with it. Besides, buttermilk is a wonderful liquid to use in bread. It keeps the bread moist, keeps it soft, and gives it an ever-so-slight tang.
WHAT YOU’LL NEED FOR BACON CHEESE JALAPENO QUICK BREAD
- Bacon. Add more if you’d like. Furthermore, you can substitute breakfast sausage.
- All-purpose flour. Sifted then measured.
- Baking powder. Be sure to check that it isn’t out of date.
- Salt
- Sugar. You can omit if desired.
- Cream cheese. At room temperature.
- Jalapeno. This will be about 1 large jalapeno, I diced seeds as well. However, if you don’t want it very hot remove the seeds.
- Cheddar cheese. You’ll need to shred the cheese. I don’t recommend getting pre-shredded cheese. It has cornstarch and other ingredients coating it to prevent it from sticking together and clumping.
- Buttermilk. You can substitute sour cream.
- Vegetable oil. You can use liquid coconut oil, avocado oil, or olive oil.
Bacon Jalapeno Popper Cheesy Bread is soft, buttery, and cheesy. I suggest eating it warm while the cheese is still melty. It’s dense without being too heavy. This savory bread has a nice salty bacon flavor and a back-note of heat from the jalapeno.
Feel free to adjust the number of jalapenos in my recipe. If you like hotter, add more. Not a big fan of heat, put fewer jalapenos in. This bread is not overly spicy, I wanted just a little heat but intended for the bacon and cheese to stand out more.
Smelling this bread bake was absolute heaven, it filled the house with a wonderful scent. I’m thinking it would work to get my boys out of bed early!
It really comes together quickly and easily. It does take about 45 to 50 minutes to bake so allow for that when you’re planning to cook it.
I ate this plain, served it as a side for dinner, and even made a breakfast sandwich out of it. I would have probably found more mouth-watering ways to use it, but we ate it too quickly!
TIPS AND SUBSTITUTIONS
- I used a large 5 1/2 x 9-inch loaf pan that was light (versus a dark pan) for my bacon cheese jalapeno quick bread. A light pan will not brown whatever you’re cooking as quickly allowing the center of this bread to cook before the outside gets too brown.
- I recommend you calibrate your oven once a year> How to Calibrate your Oven
- Cook the bread until it is done in the center. Test with a wooden pick, when it comes out clean or with dry crumbs the bread is done.
- This is a very dense bread. No, I didn’t forget the eggs, this recipe doesn’t have eggs in it. Think of it more like biscuit dough.
- In fact, you can make drop biscuits using this dough. You can even use it to make muffins. Cook times will vary on biscuits and muffins depending on the size.
- Jalapenos vary greatly in the level of heat. Taste test your jalapenos and adjust the amount depending on the heat level you like. Not very spicy? Add more to your dough. You can also add ground red pepper or red pepper flakes to the dough to make the Bacon Jalapeno Popper Cheesy Bread spicier.
- You can also add garlic powder or fresh minced, cayenne pepper, and/or paprika for more flavor!
If you like bacon cheese jalapeno quick bread, check out these recipes
- Baked Blueberry Oatmeal cups
- White Barbecue Sauce
- Strawberry Cream Pound Cake
- Grilled Chicken Shawarma Skewers
- Chicken Dip
- Braised Pulled Pork Sandwich
- 18 Quick Pasta Meals
- Fried Egg Bacon Avocado Grilled Cheese
- Sloppy Stromboli Joe Sandwiches
Bacon Jalapeno Popper Cheesy Bread
Ingredients
- 1 cup bacon cooked and chopped (about 8 to 10 slices)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 8 ounces cream cheese softened
- ¼ cup jalapeno pepper diced, this will be about 1 large jalapeno, I diced seeds as well
- 2 cups cheddar cheese shredded
- 12 ounces buttermilk
- 1 tablespoon vegetable oil
Instructions
- Please read post narrative for substitutions, tips, and additional flavor enhancers
- Preheat oven 350 degrees
- Spray 9×5 inch loaf pan with non-stick spray
- In a large bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine.
- In another bowl, combine flour, baking powder, salt and sugar. Whisk to combine. (You can use a mixer for this, just be careful not to over-mix.)
- Add cream cheese mixture, 1 tablespoon oil and buttermilk and mix until just combined, don’t over-mix.
- Pour mixture into loaf pan.
- Bake 50 to 60 minutes, Top should be brown and when tested with a wooden pick the pick comes out clean or with dry crumbs.
- Remove from oven and place on a wire rack, cool 5 minutes before removing.
- Serve warm or at room temperature.
- Store in an airtight container in the refrigerator for 4 days.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Just made it this eve. Delicious. My taste requires a bit more jalapeno. 😉
Very pretty bread. Will make it thanksgiving & Christmas..
Thanks for sharing
Have made this recipe twice. First time as bread and second time as biscuits. Bread was o.k., a little too dense. Second time made as biscuits with extra bacon and a little bit more spicy jALapeno and it was much better. Will make as biscuits from now on.
How long did you cook the biscuits for? And what size? Thanks
I’m interested in make this recipe can I use almond and coconut flours
I’m not familiar with baking with almond and coconut flours. I did find these resources that may help you.
https://www.dummies.com/food-drink/special-diets/paleo-diet/paleo-baking-almond-and-coconut-flours/
https://www.atkins.com/how-it-works/library/articles/low-carb-flour-baking-with-coconut-flour-almond-flour
Hi Paula, quick question: do you suggest this be frozen? I’m very busy and I know I can shoot for this when I’m busy and I will also want to make enough quantity for a family. But I’m not sure if that will be the right time so I want to be sure before I go on. Thanks for the recipe, looks great.
Yes, it can. Reheat it wrapped in aluminum foil at 350 for about 30 minutes, you’ll have to check it. Also, I could rotate it when re-heating
Thank you Paula, I really appreciate your feedback.
I have made this bread countless times. Feedback – 8-10 slices of bacon does not make 2 cups. One pound of bacon does not make 2 cups. One pound of bacon makes 1 cup of cooked, crumbled bacon. For this 1 loaf recipe I thought 1 cup of bacon was more than enough, not 2. I wanted all the flavors to shine. Two cups of bacon would overwhelm the other flavors. I grow my own jalapenos and they are hot and 2 mediums were perfect. Store jalapenos are rarely hot, hence my reason for growing my own.
Many viewers are having problems with the bread being too heavy and not cooking in time.
It calls for 2 cups cheese, but doesn’t say if it should be cubed or shredded. I assumed shredded.
One cup of cheese makes a difference on the weight and amount pending on how fine the cheese is shredded. Can you give what the weight should be?
Thanks in advance.
I use 2 cups shredded cheese, lightly packed in the measuring cup.
omg we just made this recipe today it was so, so good!
Can this be frozen? If so, do you have a suggestion for reheating?
I can. I reheat in foil in oven at 350. I have to keep checking it so I’m not sure on the time.
I made this for the first time today, and it was delicious. I had doubled the jalapeno, and it still wasn’t spicy so next time we are loading our bread down with it. =D The cook time was spot on for me because there was so much mixture that I baked mine in an 8×8 dish. Filled to the top! 47 minutes was perfect.
Only change besides the extra jalapeno was we melted a couple tablespoons of butter in the dish, baked the bread in butter. We also melted another tablespoon of butter and brushed the top after it was done.
This is going in the oven now. But, following the instructions, I fried a pound of bacon and only came up with one cup of chopped pieces. Which means I would have needed 2 pounds of bacon to match the ingredients. Hopefully it is still good. Thanks for the recipe.