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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.

Bacon cheddar cheese Jalapeno Popper Bread


  1. Bacon. Add more if you’d like. Furthermore, you can substitute breakfast sausage.
  2. All-purpose flour. Sifted then measured.
  3. Baking powder. Be sure to check that it isn’t out of date.
  4. Salt
  5. Sugar. You can omit if desired.
  6. Cream cheese. At room temperature.
  7. 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.
  8. 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.
  9. Buttermilk. You can substitute sour cream.
  10. 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!



  • 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


slices of jalapeno and bacon bread

Bacon Jalapeno Popper Cheesy Bread

Bacon Jalapeno Popper Cheesy Bread (aka bacon cheese jalapeno quick 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.
Author: Paula
4.60 from 55 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 slices


  • 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


  • 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.



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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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  1. 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!

  2. 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.

    1. 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.

  3. 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!

  4. Pingback: Bacon Cheese Jalapeno Quick Bread - Healthy Food Care House
  5. 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

    1. 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.

  6. 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

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!