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, a 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 bread moist, keeps it soft and gives it a ever-so-slight tang.

Bacon cheddar cheese Jalapeno Popper Bread

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 quantity 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.

Bacon Jalapeno Popper Cheesy Bread

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 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!

Bacon Jalapeno Popper Cheesy Bread nw_3746

Bacon Jalapeno Popper Cheesy Bread

  • I used a large 5 1/2 x 9 inch loaf pan that was light (versus a dark pan). 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.
  • Oven temperatures vary, 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 a 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 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.
Bacon Jalapeno Popper Cheesy Bread
Prep time: 
Cook time: 
Total time: 
  • 8-10 slices bacon, after cooked and chopped you'll need 2 cups
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoon granulated sugar
  • 8 ounces cream cheese, softened
  • ¼ cup diced jalapeno, this will be about 1 large jalapeno, I diced seeds as well
  • 2 cups mild cheddar cheese
  • 12 ounce buttermilk
  • 1 tablespoon vegetable oil
  1. Preheat oven 350 degrees
  2. Spray 9x5 inch loaf pan with non-stick spray
  3. In a large bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine.
  4. 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.)
  5. Add cream cheese mixture, 1 tablespoon oil and buttermilk and mix until just combined, don't over-mix.
  6. Pour mixture into loaf pan.
  7. Bake 45 to 50 minutes, until top is browned.
  8. Remove from oven and place on a wire rack, cool 5 minutes before removing.
  9. Serve warm or at room temperature.
  10. Enjoy!
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  1. says

    Paula, this bread looks absolutely mouth watering! I’m seeing this as a delicious snack to enjoy while watching football….it’s that time! Thanks so much for sharing your recipe and pinning – have a happy Sunday!

  2. Reggie Cornelius says

    Ok strange….. I wanted to see the Bacon Jalapeno cheesy bread Recipe .And in the “recipe card”all it says for ingredients is bacon and cheese. And for directions all it says is preheat oven and spray loaf pan.Not sure what went wrong but REALLY wanted the real recipe! Thanks!

  3. Susan says

    I had the same problem Reggie. Only instructions are “bacon and cheese” and bake. Gee, that won’t get me very far!

    • says

      Ok, I found the problem, the pos referted to an older saved copy. I need to retype in the recipe. Give me just a few minutes. So sorry!!

    • says

      Me too, Amanda, I may always be obsessed with them. When you get tired of the bread plain, put a fried egg and tomato on it…omg, so good. Have a good Sunday!

  4. says

    Paula, this bread looks incredible!! With the jalapeno, cheese and bacon? This sounds so so good! I think I could snack on this all day! Pinning 🙂

  5. says

    :oO This looks SUPER YUMMY! Pinned 🙂

    Feel free to link up this awesome recipe on my “Weekend Recap LinkUp” for a chance to get featured on Friday!
    It’s a brand new linkup I started hosting, so please spread the word! I appreciate it 🙂

    Have a lovely day!

  6. Kelly says

    Do you think you could make this in a muffin pan ? Thanks so much. It sounds wonderful.

    • says

      Yes. I’m not sure about the cook time though. Usually I cook muffins in a standard size muffin tin about 25 mintues. This dough is more dense than most muffin batter so I think it’ll take 35 to 40 minutes. Just watch it closely and you may even want to take one muffin out and test it before you remove all of them. Let me know how it turns out.

  7. says

    Oh my that looks so delicious – I was just over at #FoodieFriday and this one jumped right out at me. I’m pinning it for later.

  8. says

    Hi Paula! The bread looks delicious! I like to veer from yeast breads occasionally, and this bread recipe is one I’ll definitely try! Thanks for sharing! Blessings from Bama!

    • says

      Thanks Felecia. I’m taking a break from yeast breads too. I made it so often for so long that my boys are burnt out.

    • says

      My sons love bacon and usually aren’t a fan of jalapenos, but when bacon is on them they’ll eat most of it. Thanks so stopping by!

  9. says

    this bread looks fantastic! my husband would LOVE it if I made this – definitely adding this to my list to make 🙂 thanks for sharing the recipe!

    • says

      Thanks, Amanda! It was gone at one meal w/ my boys. I wanted to make a breakfast sandwich but there wasn’t any left 🙂

  10. says

    I saw this on Pinterest this morning and just had to make it immediately. I made this for dinner tonight to go with my oven-baked baby back ribs. I should have made 2 loaves! It disappeared faster than the ribs. My family is in love and it’s been added to our “keeper” list. It seriously tastes *just* like a jalapeño popper.

    • says

      Thank you so much for letting me know, Stephanie! I know what you mean, I wanted to make a breakfast sandwich with it, but there wasn’t any left over! I glad you liked it.

  11. Sandie says

    Good morning, Paula!

    I was just stopping by (again) because my uncooked bread dough was very dense, and I wasn’t sure if I had done something wrong, missed an egg, or something! But, I’m glad that you already addressed that topic in a different comment, so I can rest a little easier as my bread bakes. 🙂
    I did make a few changes to your recipe, mostly just added some seasonings that I typically add to my jalapeño poppers, but I’m sure it’s going to be amazing! You have no idea how excited I am!! And, this morning, I saw a link from Food Network, recommending to turn your batters for quick breads into waffles. They used banana bread as their example, which I’m sure will be amazing, but I’m going to turn this bread into waffles for the next time I make chili! Is it cold weather season yet?!

    • says

      Oh wow, where did you see that on Food Network? I love that idea of making these into waffles, will have to try it. Yes, this is a dense bread, just be patient and the center will cook, I’m not a very patient person, I have taken bread out too early way to many times and learned my lesson.

      • Sandie says

        The link from Food Network came up in my news feed on Facebook. Most likely, I will try the sweet ones at some point, but I’m most looking forward to these ones!
        Lol I’m not always a very patient person either, but I’ll make sure I’m a good girl for this. I also had to turn my oven down 25 degrees because I only use glass baking pans, so I’ve got a little longer to wait. But, it smells AMAZING in my house right now!

      • Sandie says

        Here’s the link for you! 🙂

        foodnetwork .com/recipes/photos/ 12-recipes-you-didnt-know-you-could-make-in-a-waffle-iron.html?soc=fyesocial_20140824_30302436

  12. Amybrat522 says

    Probably a silly question but do you think you could make this into muffins? If so what would I do different? Muffins would be easier for a potluck.

    I am a novice cook and have to follow direction to the T.

  13. Amybrat522 says

    Silly question do you think you do this as muffins? If so what would be done different. It would be easier for a potluck. I am a novice cook and have to follow direction to the T.

  14. Becky says

    My bread is baking as I type. Can’t wait to try it….only thing is I used an entire 12 oz package of bacon, 12 slices, and only got 1 1/4 cups chopped bacon. Didn’t have time for another store run. Hoping its enough.

    • Becky says

      My uncooked bread was more like a dough. Hoping that is the way it’s supposed to be followed the recipe to a T.

    • says

      I’m sure it will be fine, I used thick cut which I need to specify in the recipe, didn’t realize I didn’t specify that. How did you like it?

  15. Jodee says

    Is the top supposed to get really brown? Mine is cooking now and it almost seems as if the cheese is burning…

  16. Dee Gee says

    I made this recipe today. It smelled heavenly. I found that it needed at least an hour in the oven. Eight strips of bacon made one cup but that was more than enough. I loved the first slice but I found that there was too much cream cheese, the flavour took over the other flavours and made for very heavy eating. I did enjoy trying this out and I will cut the slices into four pieces and use this as a savoury appetizer. My friends raved about it in bite sized portions.

  17. Dawn says

    Sorry, but I made this, exactly how the recipe says, and it was like a 10 lb. loaf of yukkiness! Not enough bacon, and tasted really doughy and bland.

  18. Renee says

    I have to agree with Dawn,
    I made this bread and I think the cook time is way off. I left mine in the oven for and hour and 20 minutes and it was still doughy in the middle. My personal opinion, is that it was fairly bland and next time, if there ever is, I would divide the dough up into a few smaller mini loaves, add more bacon and some garlic and maybe a little more jalapeno. I was very disappointed in the way it turned out, especially after all of the baking time. Hopefully, by using several mini loaf pans, it may be better. I will write back if it does.

  19. Stef says

    So I made this and it wasn’t even like dough and didnt even do anything with the entire cook time. Was def not good. Even left in for an hour. It was more of a floury mess…

  20. jolie says

    Does this recipe make 1 loaf? I made today using 1 loaf pan. The 50 minute cook time was not nearly enough.

    • says

      Hi Jolie, I did make it in one loaf, but I have recently realized after my oven heating element burned out and was replaced that my oven was previously cooking really hot. With all that being said, it probably takes another 15 minutes or so. I plan to make it again and update the recipe now that I know my oven was incorrect. I’m so sorry.

  21. Melissa says

    This looks fantastic and something my fiance will love. Can’t wait to make and try it out on him

  22. Allison says

    I have a question: is it 3 cups of flour -or- 363 grams? Because 363 grams converts to 1.5cups! That’s a big difference.

  23. ann says

    I was so excited to make this and read all the comments to get ideas and tips, after reading other people making it a coming out doughy I made it and probably left back a half of cup of the batter so that it would cook thoroughly in the pan. it didn’t rise high like a bread, I used the same loaf pan mentioned in the recipe .I just cant figure out why it came out a bit doughy. im not sure if 12oz of buttermilk is too much maybe it needed a little more than 3 cups of flour. Maybe a wider pan like yours in the picture??? it definitely did not come out like yours and I bake homemade bread all the time. I kept looking at your picture to see , it just has to be something different. I have no I dea but the bread taste good, I mean bacon, jalapeno, cheese and cream cheese would definitely taste good together but the recipe itself….. not so much.

  24. Kris says

    Thank you for posting this! I made this for dinner tonight and it was great! I doubled the jalapenos and decreased the salt and sugar to half of what it called for. I will probably omit the sugar alltogether next time, but that is just my preference. I noticed that some people commented that it was a denser bread. It has a whole brick of cream cheese and almost 3 cups of add-ins (jalapenos, cheddar, bacon) so it will not be light and fluffy by any means. It is more like a biscuit bread.

    • says

      I had trouble getting mine done in the middle. I agree its more like a bisquit bread. Not a lot of flavor either.

  25. Robert says

    I am going to try this! It looks divine! Just one question, did you use pickled jalapeños or fresh from produce?

    • says

      I am having a really hard time getting it done in the middle. I turned the oven off and left it in so we shall see!

  26. Augenee says

    Mine turned out delicious! I used regular milk rather then butter milk, I added a little more then 12 oz’s because it was too dry. I made a extra loaf to take to a friend in the morning and was wondering how to store it?

  27. Jodi says

    I was wondering if anyone has made them into drop biscuits yet? If so, how long did you cook them for? I was figuring putting down parchment first. These would be delicious with a big bowl of homemade chili!

  28. Lana says

    Holy Cow!!!!! Made this last night with a pot of chili. Some of the BEST bread I’ve made in a long time! It’s actually a meal in itself. Eating It for Breakfast as I type this. Give it a try, you can’t go wrong! Thanks for the recipe!!

  29. Traci says

    This recipe is awesome! I’ve made it as bread and as biscuits. Both turned out great. I cooked the biscuits for about 30 minutes. The recipe yielded 24 biscuits for those of you wondering. Thanks for sharing your recipe.

  30. Cindy says

    I read a lot of reviews. I followed the directions . I did have to cook longer than an hour but I have to say it came out great! Tasted good and everyone loved it and there was none left over.

  31. Betty says

    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.

  32. Arwen says

    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.


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