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 Be sure to check that it isn’t out of date.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
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Save To Your Recipe BoxIngredients
- 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 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 9x5 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
Shauna J says
This sounds like a bread I used to make years ago (without the jalepenos). Look forward to making this with the jalepenos, I think it would make great grilled cheese sandwiches!
Lisa bennett says
Cooked but not tried yet looks really good
Carmen C says
Does this need to be refrigerated? How long does it last outside the fridge? When does it spoil? I’m looking for recipes that I can mail out to relatives for the holidays and this seems perfect.
Paula says
Yes, it needs to be refrigerated. 4 to 6 hours out of fridge will be okay. It does freeze well which would give you a few more hours to ship. It’ll be okay for longer if you don’t put the bacon in, but the bacon kind of makes it in my opinion.
Katie says
I’ve made this four times now.. added a little more jalapeño each time. Every single time it’s a knock out. Everyone that has tried this is in love with this bread. It isn’t a light airy bread, it’s dense & savory and absolutely delicious!
Paula says
Thank you!!!!
Christina says
Can this be done in a bread machine?
Paula says
It’s more of a biscuit-type dough. I don’t think it needs a bread machine to make it.
Beth says
Can this be made with whole wheat flour? I’ve made this three times with great results with all-purpose flour. Just wondering how it would taste with whole wheat. Thanks
Paula says
I haven’t tried it with whole wheat (my family doesn’t like whole wheat). But, I’d try half all purpose and half whole wheat if I were trying it.
Rhea says
I’m going to try making this with a lot more jalapeños and buy the amount of bacon others have so thoughtfully suggested here. Also going to assemble and bake in a cast iron skillet!!! Thank you for sharing
Tonya says
Can you use beer instead, if so how.much?
Vickie says
Just made it this eve. Delicious. My taste requires a bit more jalapeno. 😉
Very pretty bread. Will make it thanksgiving & Christmas..
Thanks for sharing
Kathy says
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.
Debbie says
How long did you cook the biscuits for? And what size? Thanks
Diane says
I’m interested in make this recipe can I use almond and coconut flours
Paula says
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
chenelle shoaf says
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.
Paula says
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
chenelle shoaf says
Thank you Paula, I really appreciate your feedback.
Sherie says
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.
Marlene says
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.
Paula says
I use 2 cups shredded cheese, lightly packed in the measuring cup.
Laara says
omg we just made this recipe today it was so, so good!
susan says
Can this be frozen? If so, do you have a suggestion for reheating?
Paula says
I can. I reheat in foil in oven at 350. I have to keep checking it so I’m not sure on the time.
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.
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.
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.
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.
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!!
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!
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?
Tess says
I have some in the oven right now! 🙂 Can’t wait to taste it!
Tess 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!
Robert says
I am going to try this! It looks divine! Just one question, did you use pickled jalapeños or fresh from produce?
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.
Tess says
I had trouble getting mine done in the middle. I agree its more like a bisquit bread. Not a lot of flavor either.
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.
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.
Melissa says
This looks fantastic and something my fiance will love. Can’t wait to make and try it out on him
jolie says
Does this recipe make 1 loaf? I made today using 1 loaf pan. The 50 minute cook time was not nearly enough.
Paula 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.
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…
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.
Sorry.
Ang C says
I made this today, me and my boys LOVED it!! Thank you!
Paula says
Awesome! I’m so glad you enjoyed it! Thanks for letting me know! Have a great wee Ang!
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.
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.
Paula says
That’s a great idea Dee Gee. Thanks for letting me know about your experience with it.
Pearse says
How did you serve the appetizer? With any spread ?
Paula says
I served it hot with butter and it was gone in minutes.
Jodee says
Is the top supposed to get really brown? Mine is cooking now and it almost seems as if the cheese is burning…
Paula says
No, do you have the broiler or convection on? It shouldn’t start browning until it’s almost done
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.
Paula says
Yes, it’s really thick, how did it turn out?
Paula 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?
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.
Amybrat522 says
Sorry for double post
Paula says
Oh, that’s ok, I thought I had answered, but sometimes I read and don’t have time to answer so I wanted to double check that.
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.
Paula says
Yes, see my response to Kelly’s comment just above this.
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?!
Paula 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
Paula says
oh cool, thanks!!
Stephanie @ Sustaining the Powers 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.
Paula 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.
Julie @ This Gal Cooks says
Whoa. Get this on my plate stat so I can stuff my face with it. Great recipe, Paula!
Paula says
Thanks Julie. It’s sooooo good.
Amanda 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!
Paula 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 🙂
Michelle @ A Dish of Daily Life says
This sounds wonderful!! We love bacon and jalapenos…perfect! Pinning!
Paula says
Thanks Michelle!
Astrid says
This sounds like something my husband would love. I’m not a big fan of bacon, although I love jalopenos.
Paula 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!
Jill says
Wow. This sounds tasty and delish! Pinned to try!
Paula says
Thank you!
Felecia 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!
Paula 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.
Clare 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.
Kelly says
Do you think you could make this in a muffin pan ? Thanks so much. It sounds wonderful.
Paula 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.
Anni 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! grapefruitprincess.com/2014/08/ba-nana-na-na-nana-weekend-recap-linkup
It’s a brand new linkup I started hosting, so please spread the word! I appreciate it 🙂
Have a lovely day!
xoxo
Anni
Kelly 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 🙂
Paula says
I did, Kelly. You’ve got to try it. Thanks for stopping by
Julie says
This looks yummy! I am thinking it would be good with eggs. Pinned!
Paula says
Thanks!
Matt Robinson says
I could eat this all day, every day. Amazing!!
Paula says
Me too, Matt. Thanks so much!
amanda @ fake ginger says
I’m obsessed with jalapenos right now and this looks SO GOOD. I hope I have all the ingredients!
Paula 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!
Reggie Cornelius says
Awesome! Thanks!
Julie @White Lights on Wednesday says
Paula this bread sounds AWESOME! I can’t wait to try it. I’m totally going to make some kind of cream cheese spread to put on it. 🙂
Paula says
Thank you Julie. I LOVE it, bacon and cheese can’t beat it!
Susan says
I had the same problem Reggie. Only instructions are “bacon and cheese” and bake. Gee, that won’t get me very far!
Paula 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!!
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!
Paula says
oh my hold on, let me see what happened
Teresa S says
What entree goes best w/ this bread? Thank you.
Tin says
Any entree! Roast beef!
Cindy Eikenberg 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!
Paula says
Thanks so much, Cindy! Hope you’ve been doing well!