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Call Me PMc

Cooking. Creating. Sharing

BACON JALAPENO POPPER CHEESY BREAD

Aug.posted by Paula 113 Comments

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.

Bacon cheddar cheese Jalapeno Popper Bread

BACON JALAPENO POPPER CHEESY 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 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.

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 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!

Bacon Jalapeno Popper Cheesy Bread nw_3746

TIPS AND SUBSTITUTIONS

  • 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.
  • 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 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 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!

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4.25 from 29 votes

Bacon Jalapeno Popper Cheesy Bread

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: any meal, breakfast or side
Cuisine: American/Southern
Keyword: bacon, banana bread, cheese, jalapenos
Servings: 10 slices
Calories: 361kcal
Author: Paula Jones
Prevent your screen from going dark

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 tablespoon granulated sugar
  • 8 ounces cream cheese softened
  • 1/4 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 inhancers
  • 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.
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Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 361kcal | Carbohydrates: 35g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 502mg | Potassium: 272mg | Fiber: 1g | Sugar: 5g | Vitamin A: 611IU | Vitamin C: 3mg | Calcium: 282mg | Iron: 2mg

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Paula
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Comments

  1. Carmen C says

    11.12.20 at 2:18 pm

    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.

    Reply
    • Paula says

      11.14.20 at 11:07 am

      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.

      Reply
  2. Katie says

    07.09.20 at 4:09 pm

    5 stars
    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!

    Reply
    • Paula says

      07.09.20 at 5:03 pm

      Thank you!!!!

      Reply
  3. Christina says

    05.13.20 at 11:18 am

    Can this be done in a bread machine?

    Reply
    • Paula says

      05.20.20 at 2:13 pm

      It’s more of a biscuit-type dough. I don’t think it needs a bread machine to make it.

      Reply
  4. Beth says

    04.24.20 at 11:39 am

    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

    Reply
    • Paula says

      04.24.20 at 3:11 pm

      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.

      Reply
  5. Rhea says

    09.15.19 at 2:43 pm

    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

    Reply
  6. Tonya says

    07.30.19 at 7:43 am

    Can you use beer instead, if so how.much?

    Reply
  7. Vickie says

    09.28.18 at 8:36 pm

    5 stars
    Just made it this eve. Delicious. My taste requires a bit more jalapeno. 😉

    Very pretty bread. Will make it thanksgiving & Christmas..

    Thanks for sharing

    Reply
  8. Kathy says

    11.25.17 at 9:26 pm

    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.

    Reply
    • Debbie says

      06.05.18 at 6:16 pm

      How long did you cook the biscuits for? And what size? Thanks

      Reply
  9. Diane says

    08.20.17 at 1:03 pm

    I’m interested in make this recipe can I use almond and coconut flours

    Reply
    • Paula says

      09.05.19 at 3:48 pm

      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

      Reply
  10. chenelle shoaf says

    06.30.17 at 10:01 am

    5 stars
    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.

    Reply
    • Paula says

      07.01.17 at 11:04 am

      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

      Reply
      • chenelle shoaf says

        07.01.17 at 5:25 pm

        Thank you Paula, I really appreciate your feedback.

        Reply
  11. Sherie says

    01.05.17 at 6:26 am

    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.

    Reply
  12. Marlene says

    12.04.16 at 5:35 pm

    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.

    Reply
    • Paula says

      04.22.17 at 10:03 am

      I use 2 cups shredded cheese, lightly packed in the measuring cup.

      Reply
  13. Laara says

    12.04.16 at 12:04 am

    omg we just made this recipe today it was so, so good!

    Reply
  14. susan says

    12.03.16 at 11:20 pm

    Can this be frozen? If so, do you have a suggestion for reheating?

    Reply
    • Paula says

      04.22.17 at 10:02 am

      I can. I reheat in foil in oven at 350. I have to keep checking it so I’m not sure on the time.

      Reply
  15. Arwen says

    10.02.16 at 11:23 am

    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.

    Reply
  16. Betty says

    02.14.16 at 4:21 pm

    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.

    Reply
  17. Cindy says

    01.15.16 at 10:08 am

    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.

    Reply
  18. Traci says

    09.13.15 at 5:49 pm

    5 stars
    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.

    Reply
  19. Lana says

    09.11.15 at 9:43 am

    5 stars
    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!!

    Reply
  20. Jodi says

    08.30.15 at 6:28 pm

    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!

    Reply
  21. Augenee says

    07.21.15 at 6:02 pm

    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?

    Reply
  22. Tess says

    07.21.15 at 9:52 am

    I have some in the oven right now! 🙂 Can’t wait to taste it!

    Reply
    • Tess says

      07.21.15 at 10:56 am

      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!

      Reply
  23. Robert says

    05.30.15 at 4:35 pm

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

    Reply
  24. Kris says

    04.11.15 at 6:28 pm

    5 stars
    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.

    Reply
    • Tess says

      07.21.15 at 11:01 am

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

      Reply
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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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