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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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