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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 Be sure to check that it isn’t out of date.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
4.63 from 59 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 slices



  • 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.



Please note, some readers have commented this takes longer to cook that I indicate. You make want to cut into the center to check for doneness before removing. 


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. I saw this on Pinterest this morning and just had to make it immediately. I made this for dinner tonight to go with my oven-baked baby back ribs. I should have made 2 loaves! It disappeared faster than the ribs. My family is in love and it’s been added to our “keeper” list. It seriously tastes *just* like a jalapeño popper.

    1. Thank you so much for letting me know, Stephanie! I know what you mean, I wanted to make a breakfast sandwich with it, but there wasn’t any left over! I glad you liked it.

  2. this bread looks fantastic! my husband would LOVE it if I made this – definitely adding this to my list to make 🙂 thanks for sharing the recipe!

    1. Thanks, Amanda! It was gone at one meal w/ my boys. I wanted to make a breakfast sandwich but there wasn’t any left 🙂

    1. My sons love bacon and usually aren’t a fan of jalapenos, but when bacon is on them they’ll eat most of it. Thanks so stopping by!

  3. Hi Paula! The bread looks delicious! I like to veer from yeast breads occasionally, and this bread recipe is one I’ll definitely try! Thanks for sharing! Blessings from Bama!

    1. Thanks Felecia. I’m taking a break from yeast breads too. I made it so often for so long that my boys are burnt out.

  4. Oh my that looks so delicious – I was just over at #FoodieFriday and this one jumped right out at me. I’m pinning it for later.

  5. Do you think you could make this in a muffin pan ? Thanks so much. It sounds wonderful.

    1. Yes. I’m not sure about the cook time though. Usually I cook muffins in a standard size muffin tin about 25 mintues. This dough is more dense than most muffin batter so I think it’ll take 35 to 40 minutes. Just watch it closely and you may even want to take one muffin out and test it before you remove all of them. Let me know how it turns out.

  6. :oO This looks SUPER YUMMY! Pinned 🙂

    Feel free to link up this awesome recipe on my “Weekend Recap LinkUp” for a chance to get featured on Friday!
    It’s a brand new linkup I started hosting, so please spread the word! I appreciate it 🙂

    Have a lovely day!

4.63 from 59 votes (46 ratings without comment)

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