Try this Bacon Jalapeno Popper Cheesy Bread recipe.
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon baking powder
- 8 ounces cream cheese softened
- 3 cups all purpose flour
- 2 tablespoon granulated sugar
- 2 cups mild cheddar cheese
- 8-10 slices bacon after cooked and chopped you'll need 2 cups
- 1/4 cup diced jalapeno this will be about 1 large jalapeno, i diced seeds as well
- 12 ounce buttermilk
- Carbohydrate 325.283465040644 g
- Cholesterol 521.396074358522 mg
- Fat 175.829528617382 g
- Fiber 10.0826075991468 g
- Protein 128.054305860001 g
- Saturated Fat 98.4405679091686 g
- Serving Size 1 1 recipe (1443g)
- Sodium 2770.66458925692 mg
- Sugar 315.200857441498 g
- Trans Fat 17.066986865175 g
- Calories 3410 calories
Step-by-step
- 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 45 to 50 minutes, until top is browned.
- Remove from oven and place on a wire rack, cool 5 minutes before removing.
- Serve warm or at room temperature.
- Enjoy!
How many times have you stared at a stray half-block of cream cheese and a few limp peppers in the crisper drawer, wondering what bridging recipe connects them before they spoil? This quick loaf leverages those odds and ends by folding them directly into a standard quick-bread batter without requiring yeast or proofing time. Softening the cream cheese completely to room temperature before mixing prevents stubborn lumps from forming in the flour matrix, ensuring the fats distribute evenly as the loaf rises.
Fresh jalapenos bring a sharp, bright vegetable note and crisp crunch that jarred pickled slices simply cannot replicate, though pickled peppers will introduce more acidity to balance the heavy dairy fats. Folding the dry ingredients into the wet mixture just until moistened prevents the gluten networks from overdeveloping, which keeps the crumb tender rather than rubbery. Baking the loaf in a standard 9x5 inch pan at 350 degrees for 45 to 50 minutes allows the dense interior to cook thoroughly without scorching the cheddar exterior.
Second-day slices undergo a remarkable chemical shift once the fats solidify and the flavors meld inside an airtight container stored at room temperature for up to three days. Reheating individual slices in a toaster oven for two minutes reactivates the cheddar oils and softens the cream cheese, restoring the fresh-baked texture almost entirely. Dicing the bacon uniformly ensures that every single bite contains a balanced proportion of smoke, heat, and rich cheese without creating large hollow pockets where heavy meat clusters settle.
Maximizing pantry efficiency means using up commercial buttermilk before it separates, but regular milk whisked with a tablespoon of white vinegar serves as an exact chemical substitute if fresh dairy is unavailable. Letting the baked loaf rest inside the metal pan for precisely five minutes before transferring it to a wire rack prevents structural collapse while allowing steam to escape safely through the crust.
