I’m a big fan of making quick bread’s. Typically they are a simple one-bowl recipe and from sweet to savory, the variety is almost endless! This Bacon Cheese Jalapeno Quick Bread makes a scrumptious sandwich bread, soup dipper, morning toast or snack.
To be completely honest, I am a wimp when it comes to yeast because I’m both nervous about making yeast bread and lazy. Seeing how I am not much of a planner and I am definitely a fly-by-the-seat-of-my-pants cook I want what I want when I want it and just don’t want to wait for my dough to rise since I probably didn’t plan ahead.
Lucky for me my favorite La Brea Bakery Breads are waiting for me at my local ACME, all I have to do is pop a loaf or rolls in the oven for about 8 minutes and the result is the hot, crusty, delicious bread made for me by the pros. Also, my favorite local pizza place makes the BEST pizza dough for just $2.50 a disk, so that is my go-to. I’ll never make dough or bread as good as the professionals do. I stay in my lane and do what I do best.
I stick to quick bread like my “famous” Sweet Irish Soda Bread even the TODAY show featured it, Banana Streusel Bread, Cranberry Lime Soda Bread, and No Yeast Caramel Apple Bread.
What Is A Quick Bread?
Miriam Webster defines a quick bread as any type of bread leavened with leavening agents other than yeast or eggs. One of the advantages of a quick bread is their ability to be prepared quickly and reliably, without requiring the time, effort and climate control needed for traditional yeast breads.
How Do You Make Bacon Cheese Jalapeno Quick Bread?
Start with cooking your bacon, after that add your ingredients, mixing gently as you do. No mixer necessary. Making a quick bread is best done with a spatula by hand so your batter doesn’t become overworked. The more you mix it, the more rubbery and dense your quick bread will be. All you want to do as you add in your ingredients is gently stir/fold the mixture until moist and just incorporated which will yield you softer, more tender bread.
What Can You Do With Bacon Cheese Jalapeno Quick Bread?
After you make this Bacon Cheese Jalapeno Bread you, of course, want to dive right in and enjoy a warm piece with a smattering of good butter because…YUM!. After that, slice on the thicker side and use for things like toast it for breakfast, use for sandwiches or cut into nice thick cubes for dips or enjoy as is.
And good news, you can also choose to make this recipe as muffins or drop biscuits.
Can You Freeze Bacon Cheese Jalapeno Quick Bread?
I have not frozen it myself since it is always gobbled up, however, I can’t see why you can’t freeze it. Just wrap it tightly in foil in slices, place in a freezer bag and take out a slice when you wish to enjoy it. Heat a slice in the oven until warmed through or crisped up, depending on how you enjoy it.
What is YOUR go-to quick bread? Or your grandparent’s go-to bread??
I’d love to hear it as I am a huge fan of vintage recipes and quick bread recipes.
Let me know in the comments below.
AND if you love bacon as much as I do…BACON!!! Check out my Bacon Jam…Nom! I make it for gift-giving, I spread it on burgers, top green beans with it, put a dollop on my friend eggs, on toast and muffins…even on ice cream and of course I eat it right off the spoon!
Enjoy!
Bacon Cheese & Jalapeno Quick Bread
Ingredients
- 12-14 slices of cooked good quality bacon crumbled
- 3 cups flour
- 1/4 teaspoon salt
- 1 TBS baking powder
- 1 TBS sugar
- 4 oz cream cheese room temperature
- 2 cups shredded cheese I use 1 cup Monterey Jack and 1 cup cheddar, I have also done 1/2 Mozzarella and 1/2 cheddar
- 2 jalapenos diced (remove seeds for less heat)
- 2 scallions sliced thin optional
- 1 egg
- 1 1/2 cups whole milk
- 1 TBS melted butter
Instructions
- Preheat oven to 350 degrees and grease a loaf pan (9x5 or 9x6)
- Cook your bacon until crisp. Blot grease, cool and crumble. Set aside.
- Whisk together flour, salt, baking powder, and sugar. Set aside.
- In your main bowl, mix together cream cheese, shredded cheese(s), jalapenos, scallions if adding and bacon. Mix just until combined.
- Add flour mixture to the cheese mixture along with the egg, milk and melted butter and mix just until combined.
- Bake in a greased loaf pan for 45-50 minutes or until a toothpick inserted comes out mostly dry.
Nutrition
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Diane says
Hi, if your sister has the cake/bread insert that goes into a crockpot she could make this bread. Good luck
Jennifer Mahon says
Can this be made in a muffin tin instead of a bread pan? Or done like a drop dough like a scratch biscuit
Colleen says
Yes!! Either way will work.
Brenda says
What type of flour,all purpose,plain or self-rising
Colleen says
Hi Brenda, I use AP. Enjoy!
Sara says
Would it make a big difference using self rising?
Elizabeth says
If you were to use selfrising, you would need to reduce (omit) baking powder and perhaps some salt
Colleen says
Hi Cari, I have no experience with almond flour (kids are allergic to nuts). if you can typically substitute it for AP flour, however…I can’t see why not.
Theresa walker says
Instead of baking powder could yeast be use.
Maggie says
I’m even lazier than you. Do you think this could be made in a bread maker machine?
Colleen says
Hi Maggie, I have zero experience with bread machines…Sorry!
Melva says
Let us know if u try it and it works
Lee Ann Biggs says
Can I use self rising flour and leave out the baking powder
Kate says
Can I substitute canned/jarred jalapeños?
Colleen says
YOu could use canned chilies which really would be for color and texture. Blot them dry before adding them to the bowl. Fresh jalapenos may give a little kick, depending on the jalapeno, which is what I like.
Lisa says
When you say flour. Are you using self-rising or plain flour?
Sharron White says
What type of flour . It doesn’t say. Here in UK we have plain for pastry and self-raising for sponge cakes .
Colleen says
It would be self-rising (said in my best British accent, lol)! Waving hello from across the pond!
Cheri says
Can I use 1% milk instead of whole?
Colleen says
I can’t see why not, I just haven’t done it. I might just add an egg yolk (just the yolk) for richness since the milk is a little watered down. Just a thought.
Darlene says
Tried this today for the first time, was a big hit! So simple to make and delicious.
Colleen says
Wonderful! So glad to hear it! Thanks for the comment Darlene!
Ronda Lambert says
I really like that printing this recipe will all fit on one page! Now, to give it a try. I rated it only a 4 because I haven’t made it yet, but expecting it to be really yummy and to go over very well with my family.
Colleen says
Hi Donna, I just did some research and the answer is yes. From Bob’s Red Mill – The biggest difference between the two flours to remember while baking, is that bread flour has a higher protein content which leads to more stability, form, and rise in the dough allowing it to lift and hold shape, whereas all-purpose flour has a lower protein content resulting in lighter, more crumbly breads.Good luck!
Heather says
I have bacon crumbles from Costco, how many cups does your bacon yield by chance or should I just add until my ancestors say “that’s enough my child” haha no seriously though. Hope to hear back from you as this recipe looks amazing!
Colleen says
Haha, Heather…I would go with your ancestors!! SO If I measured it, It would probably be about 1 1/4 cups. Hope you enjoy it!
Shannon says
Can this bread be cooked in a cast iron skillet?
Colleen says
Hi Shannon, Sure, I can’t see why not. That’s how I cook m y Irish Soda Bread (yum!!). With that I do line the pan with a piece of parchment paper, so maybe try that. Good luck!
Vera says
Just made this and so delicious! Hubby and I both agree that this bread would be amazing with country biscuit gravy. Guess what’s for breakfast tomorrow…?
Colleen says
Happy to hear it Vera! And yum, what a delicious idea!
Vera says
What is the best way to store this bread and how long does it keep for?
Colleen says
I just cover it with foil, it’s never around long. SO I don’t know. I’d say it would be good for 3-4 days. Warm it in a toaster oven or oven to freshen it up.
Rene says
Can you use almond flour instead?
Colleen says
Hi Rene, I have no experience with almond flour (both my kids are allergic to almonds). If you do try it and it works out, I’d love to hear about it.
Patricia says
Do you have to put in the hot peppers ?
Colleen says
Hi Patricia, no…You don’t have to. Or you can add green peppers> It will work out without them.
Kim Daley says
I would like to make this over the weekend…do I use all-purpose flour or self-rising?
Colleen says
All-purpose.
Lisa Leslie says
Can you use a glass loaf pan or should it be metal?
Colleen says
I have only used metal however I can’t see why glass wouldn’t work just as well.
Karen Keil says
I used a glass pan today and it was wonderful. My oven bakes a little hot so I did lower the temp to 325.
Karen Keil says
I used a glass pan today and it was wonderful. My oven bakes a little hot so I did lower the temp to 325. Several people have already asked for the recipe! Absolutely 5-Star rating!
Colleen says
Fantastic Karen! So glad to hear it and thanks for the rating!!
Melissa says
The recipe should call for self rising flour, not say flour. Not using the correct flour will ruin the recipe.
Nancy says
Would it be okay to substitute a can of beer for the milk?
Colleen says
I have not tried that, that would lean a little more beer bread. I MAY work However I just don’t know. If you try it I would love to know if it did work.
Sue Ringsdorf says
My go-to quick bread is my momma’s banana bread, but I’m thinking this Bacon, Cheese, and Jalapeno bread might just rival it. I’m a savory gal, so can’t wait to try it!
Laura says
Do you think this recipe would work for muffins?
Colleen says
I have made them as biscuits (so yummy) but not as a traditional muffin however I am sure they would work.
Eileen Kelly says
such an easy bread to prepare. A kick from the jalapeno is so well balanced with the cheese.
Anne Lawton says
What’s not to like about bacon, cheese and jalapenos and bread and you don’t have to use yeast!
Carlos at Spoonabilities says
I believe I seeing you making this quick bread on your stories and I want to make it because it’s easy and no kneading required. Thank you for sharing this recipe.
Terri says
So making this bread – my daughter and I are CRAZY about jalapenos and you can’t find yeast right now anyway!
Colleen says
Great! I am a fly by the seat of my pants cook, I never have time or the patience honestly to plan/make things with yeast. One of these days!
Caroline says
Oh yum, love all the flavors in this and while I do like making yeast bread too, quick breads are also very handy sometimes.
Ariella says
Even though I enjoy baking with yeast…..you had me at not needing a mixer for this recipe.
Steph says
Can I use normal cake flour?
Colleen says
Hi Steph, I used AP flour however cake flour should work fine.
Kelly says
Do you think I could use buttermilk instead of whole milk? I bought some for banana bread and have plenty left over
Colleen says
Sure! I love baking with buttermilk, add in a TBS or so of sugar to offset the sourness that buttermilk can bring.
Nancy says
Made it exactly as written. Was absolutely delicious! Definitely will make again.
Colleen says
Fantastic! Great to hear Nancy!
Kara says
This looks amazing!! Would I be able to substitute gluten free flour for this recipe? I have a gluten allergy. I currently have Bobs Red Mill Gluten Free 1:1 Baking Flour.
Thanks
Colleen says
Hi Kara, I would think so, however, I am not experienced with GF flours. If you are, just follow whatever additions you typically make to a quick bread or biscuits (if any) when you use GF flour. Good luck!
Frank says
Any adjustments for high altitude? Between 5000 and 9500 feet?
Colleen says
Hi Frank, I have no experience with high altitude baking. Here is a chart from King Arthur Flour, hope that helps! https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Becky says
I have all ingredients except cream cheese. Being in lockdown, can’t go to store. I want to make this now! Looks so yummy. Is there a substitution
Colleen says
Hi Becky, Yogurt or any type of soft cheese should work fine for a substitute. Good luck and stay safe!
Alma Mary Smith says
Love the recipes you have on this site.
Colleen says
Oh Alma! Thanks so much!! That made my day!
Lala says
Is the sugar a necessary ingredient or can I use a sugar alternative?
Colleen says
It is not necessary, I just think it adds something to it, a little sweetness I look for in quick breads. I also add sugar to my Cheesy Pepperoni Bread.
Ruth Ames says
Wondering what the baking time would be if you make muffins instead of in the loaf pan……Also, would you change the baking temperature to 400 degrees?
Colleen says
I usually make drop biscuits from this batter as well, baked at both 375 and 400 (depending what was going on in my oven at the time). They come out even better than the bread in my opinion. I have not tried these as muffins, if you do let me know how they turn out. Served with some jalapeno honey butter would be amazing!
Lori says
This bread is amazing! The flavors, tenderness and colors are outstanding. Our new favorite!
Colleen says
Oh yay! So happy to hear it! Thanks for the comment and rating!
Lara says
Excellent recipe, my first loaf!
Colleen says
Awesome!! Thanks Lara!
Emily says
I made it! Yum!
Should I refrigerate?
Colleen says
No need to refrigerate.
Sherri Norvill says
This bread is absolutely divine. My Son ate the whole loaf! I baked it in mini bread pans. I put the recipe in my Christmas file to make for my handmade baskets filled with goodies. Thank you so much
Colleen says
Love hearing that Sherri!!! Homemade food baskets are the BEST…Lots of effort & love go into them!
Rhonda says
I love this recipe, I’ve made it a few times!
The last two times I’ve made it it has stuck to the bottom and I’m hoping you can tell me what to do different next time!
Colleen says
Hmmm, well you can always line the pan with parchment papaer and the lift the loaf out. I often do that when baking quick breads since they can be heavy with cheese. Hope it helps!
Katie Christensen says
Absolutely fantastic! I used precooked bacon and serrano chiles and it turned out great. Next time I might add more salt, but it is great how it is too. Thanks for the recipe 🙂
Colleen says
Great to hear Katie. Love your twist. I actually JUST adjust the recipe the other day. It used to say 1 tsp of salt, I feel that with the cheese and salted melted butter 1/4 is enough however we all like it differently. (I personally an a salt monster!! Love it!)
Casey says
Would this recipe work in a Dutch oven pan??
Colleen says
Baked in the oven on a Dutch oven (lid off)? If so, yes that should be fine.
Patricia Murphy says
what size loaf pan do you use?
Colleen says
I use a 9×5 pan.