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 Be sure to check that it isn’t out of date.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
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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.
Délicieus I add stuffed olives, red pepper and nuts (Grenoble). Very good With and egg and Maple syrup on top Of a big slice of bread
Excellent recipe. The only thing that I would suggest is making it in multiple smaller loaf pans or in a muffin pan. Others have mentioned that it can be doughy in the middle and brown on top and this helps to alleviate that.
This was the first time bake this bread and it turned out fantastic. My husband loved it, and it was great with cream cheese
Made this twice…..
It is a very dense batter so both times I made it it definitely needed more time baking. I suggest making it in a 8/9″ square pan so it bakes through. Comes out looking beautiful then it falls so you have a little raw bread.inside. I’ll try it one more time in the appropriate size pan and see the results:)
I made this today! It was beautiful however I did a few substitutions, I used 0% MF Greek yogurt (high protein) instead of the buttermilk and pickled jalapeños because that’s all I had. It is amazing! I had to cook an extra 15 minutes, it was perfect. Thank you!
I made this today! It was beautiful however I did a few substitutions, I used 0% MF Greek yogurt (high protein) and pickled jalapeños because that’s all I had. It is amazing! I had to cook an extra 15 minutes, it was perfect. Thank you!
I just made this and I failed. I cooked it an additional 20 (total 70 minutes) the outside was very brown and the inside was still very doughy. I baked it in a glass loaf pan. What did I do wrong.
I would first Calibrate your Oven to make sure it’s the temperature that its showing. Generally, glass pans are not the best for baking dense bread and take longer to bake per this article in Serious Eats.
If you donn’t have a metal loaf pan, try baking it in 2 smaller loaves.
Excellent bread. I am loaded with peppers from the garden and this made a great way to use a few. I think I will make a couple more for the freezer. Thanks for sharing this recipe.