This post may contain affiliate links that won’t change your price but will share some commission.

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 Be sure to check that it isn’t out of date.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
Print Pin Rate
Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 slices
Cut your grocery bill and your food waste. Unlock savings of up to 30%* (sometimes more!) compared to grocery store prices.


  • 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 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
Want to save your favorite recipes?Create an account or login 7 ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!


  1. I made this recipe today. It smelled heavenly. I found that it needed at least an hour in the oven. Eight strips of bacon made one cup but that was more than enough. I loved the first slice but I found that there was too much cream cheese, the flavour took over the other flavours and made for very heavy eating. I did enjoy trying this out and I will cut the slices into four pieces and use this as a savoury appetizer. My friends raved about it in bite sized portions.

  2. Is the top supposed to get really brown? Mine is cooking now and it almost seems as if the cheese is burning…

  3. My bread is baking as I type. Can’t wait to try it….only thing is I used an entire 12 oz package of bacon, 12 slices, and only got 1 1/4 cups chopped bacon. Didn’t have time for another store run. Hoping its enough.

    1. My uncooked bread was more like a dough. Hoping that is the way it’s supposed to be followed the recipe to a T.

    2. I’m sure it will be fine, I used thick cut which I need to specify in the recipe, didn’t realize I didn’t specify that. How did you like it?

  4. Silly question do you think you do this as muffins? If so what would be done different. It would be easier for a potluck. I am a novice cook and have to follow direction to the T.

      1. Oh, that’s ok, I thought I had answered, but sometimes I read and don’t have time to answer so I wanted to double check that.

  5. Probably a silly question but do you think you could make this into muffins? If so what would I do different? Muffins would be easier for a potluck.

    I am a novice cook and have to follow direction to the T.

  6. Good morning, Paula!

    I was just stopping by (again) because my uncooked bread dough was very dense, and I wasn’t sure if I had done something wrong, missed an egg, or something! But, I’m glad that you already addressed that topic in a different comment, so I can rest a little easier as my bread bakes. 🙂
    I did make a few changes to your recipe, mostly just added some seasonings that I typically add to my jalapeño poppers, but I’m sure it’s going to be amazing! You have no idea how excited I am!! And, this morning, I saw a link from Food Network, recommending to turn your batters for quick breads into waffles. They used banana bread as their example, which I’m sure will be amazing, but I’m going to turn this bread into waffles for the next time I make chili! Is it cold weather season yet?!

    1. Oh wow, where did you see that on Food Network? I love that idea of making these into waffles, will have to try it. Yes, this is a dense bread, just be patient and the center will cook, I’m not a very patient person, I have taken bread out too early way to many times and learned my lesson.

      1. The link from Food Network came up in my news feed on Facebook. Most likely, I will try the sweet ones at some point, but I’m most looking forward to these ones!
        Lol I’m not always a very patient person either, but I’ll make sure I’m a good girl for this. I also had to turn my oven down 25 degrees because I only use glass baking pans, so I’ve got a little longer to wait. But, it smells AMAZING in my house right now!

      2. Here’s the link for you! 🙂

        foodnetwork .com/recipes/photos/ 12-recipes-you-didnt-know-you-could-make-in-a-waffle-iron.html?soc=fyesocial_20140824_30302436

4.63 from 59 votes (46 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

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