Friday, May 22, 2015

Bacon Jalapeño Popper Cheese Bread

Bacon Jalapeño Popper Cheese Bread: Savory Sweet and Satisfying

When I told my husband what bread I was making to go with dinner, his response was not particularly a thrilled one. The love of anything jalapeño popper related is mine and all mine. It is not that my husband does not like them, but he does not have the deep love of them like I do.

However once my husband tried the bread, he changed his mind and even came back for more. He really enjoyed this bread. It is a dense bread without being heavy, that is cheesy, slightly spicy and loaded with bacon.

Bacon Jalapeño Popper Cheese Bread


  • 2 cups cooked and crumbled turkey bacon
  • 8 ounces reduced fat cream cheese, room temperature
  • 1/3 cup diced jalapeño, seeds left in
  • 2 cups cheddar cheese
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 12 ounces buttermilk
  • 1 tablespoon canola oil


  1. Preheat oven to 350º F. Spray a 9x5 inch loaf pan with cooking spray.
  2. In a large bowl combine the cream cheese, jalapeños, bacon and cheddar cheese until well combined.
  3. In another large bowl whisk together the flour, baking powder and sugar. Add in the cream cheese mixture, canola oil and buttermilk. Stir just until combined, do not over mix.
  4. Spoon mixture into prepared pan.
  5. Bake for 45-50 minutes or until top of bread is browned.
  6. Cool on a wire rack for 5 minutes before removing from pan and serving. Serve warm.

Serves: 12
Calories: 313
Total Fat: 16.7g
   Saturated: 8.7g
   Polyunsaturated: 0.6g
   Monounsaturated: 2.8g
   Trans: 0g
Cholesterol: 50.1mg
Sodium: 1,003.3mg
Potassium: 104.5mg
Total Carbs: 26.6g
   Dietary Fiber: 0.2g
   Sugars: 3.6g
Protein: 13.4g
Vitamin A: 4.6%
Vitamin C: 5.5%
Calcium: 19.4%
Iron: 9.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Call Me PMC.
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