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.
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 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.
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
- 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.
- 1 cup bacon cooked and chopped (about 8 to 10 slices)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoon granulated sugar
- 8 ounces cream cheese softened
- 1/4 cup diced jalapeno this will be about 1 large jalapeno, I diced seeds as well
- 2 cups mild cheddar cheese shredded
- 12 ounces buttermilk
- 1 tablespoon vegetable oil
- 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.
- Enjoy!
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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
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.