Description

This Jalapeno Cheddar Bread is a savory and cheesy quick bread packed with smoky bacon, spicy jalapenos, and sharp cheddar cheese. Perfect as a flavorful side or snack, this bread combines creamy cream cheese and the zing of green onions for a moist and tender texture. Baked to golden perfection, it’s an irresistible treat for cheese lovers and spice fans alike.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 tsp. kosher salt
1 Tbsp. baking powder
2 Tbsp. granulated sugar

Dairy

4 ounces cream cheese (1/2 8 ounce package, softened)
2 cups shredded cheddar cheese
1 large egg
1 1/2 cups milk
1 Tbsp. butter (melted)

Vegetables & Herbs

2 jalapenos (diced and de-seeded)
2 green onions (thinly sliced)

Meat

12 to 14 slices applewood smoked bacon (cooked and crumbled)

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Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Thoroughly coat a 9×5-inch bread pan with non-stick cooking spray to prevent sticking and set it aside.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, baking powder, and granulated sugar until they are well combined to ensure even distribution of leavening agents and seasoning.
Beat Cream Cheese: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy, which will help it blend seamlessly with the other ingredients.
Combine Flavor Components: Fold in the shredded cheddar cheese, diced jalapenos (with seeds removed for milder heat), thinly sliced green onions, and the crispy crumbled bacon pieces into the cream cheese, spreading the flavors evenly.
Add Remaining Ingredients: Add the dry flour mixture, egg, milk, and melted butter to the creamy mixture. Stir gently just until combined; be careful not to overmix to keep the bread tender.
Transfer and Bake: Pour the batter into the prepared bread pan, smoothing the top lightly. Bake in the preheated oven for about 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean with few moist crumbs.
Cool and Serve: Remove the bread from the oven and allow it to cool slightly in the pan before transferring to a wire rack or slicing directly. This resting time helps the bread set properly for clean slices.

Notes

De-seeding jalapenos reduces heat, but you can leave some seeds in if a spicier bread is desired.
Using applewood smoked bacon adds a smoky depth; regular bacon can be used as well.
Be careful not to overmix the batter to avoid tough bread.
Store leftover bread wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
This bread is great when served warm with butter or alongside soups and salads.