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 teaspoon salt
- 1 TBS baking powder
- 2 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
Diane says
March 2, 2019 at 12:03 amHi, if your sister has the cake/bread insert that goes into a crockpot she could make this bread. Good luck
Jennifer Mahon says
March 10, 2019 at 2:55 pmCan this be made in a muffin tin instead of a bread pan? Or done like a drop dough like a scratch biscuit
Colleen says
March 14, 2019 at 1:25 amYes!! Either way will work.
Colleen says
March 14, 2019 at 1:21 amHi 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
May 6, 2019 at 3:58 pmInstead of baking powder could yeast be use.
Maggie says
June 24, 2019 at 8:07 pmI’m even lazier than you. Do you think this could be made in a bread maker machine?
Colleen says
July 9, 2019 at 11:24 pmHi Maggie, I have zero experience with bread machines…Sorry!
Melva says
November 12, 2019 at 8:37 pmLet us know if u try it and it works
Kate says
November 14, 2019 at 2:21 pmCan I substitute canned/jarred jalapeños?
Colleen says
November 19, 2019 at 3:32 pmYOu 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
November 14, 2019 at 10:17 pmWhen you say flour. Are you using self-rising or plain flour?
Sharron White says
November 15, 2019 at 11:44 amWhat type of flour . It doesn’t say. Here in UK we have plain for pastry and self-raising for sponge cakes .
Colleen says
November 19, 2019 at 1:46 pmIt would be self-rising (said in my best British accent, lol)! Waving hello from across the pond!
Cheri says
November 15, 2019 at 2:33 pmCan I use 1% milk instead of whole?
Colleen says
November 19, 2019 at 1:46 pmI 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
November 17, 2019 at 11:04 pmTried this today for the first time, was a big hit! So simple to make and delicious.
Colleen says
November 19, 2019 at 1:40 pmWonderful! So glad to hear it! Thanks for the comment Darlene!
Ronda Lambert says
November 18, 2019 at 3:06 pmI 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
November 19, 2019 at 3:36 pmHi 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
November 28, 2019 at 11:37 amI 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
November 30, 2019 at 1:16 pmHaha, 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!
Vera says
January 3, 2020 at 8:36 pmJust 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
January 13, 2020 at 12:31 amHappy to hear it Vera! And yum, what a delicious idea!
Vera says
January 3, 2020 at 8:38 pmWhat is the best way to store this bread and how long does it keep for?
Colleen says
January 13, 2020 at 12:32 amI 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
January 21, 2020 at 6:39 pmCan you use almond flour instead?
Colleen says
January 23, 2020 at 1:54 amHi 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
February 1, 2020 at 3:21 pmDo you have to put in the hot peppers ?
Colleen says
February 19, 2020 at 1:12 amHi Patricia, no…You don’t have to. Or you can add green peppers> It will work out without them.
Kim Daley says
February 21, 2020 at 12:34 pmI would like to make this over the weekend…do I use all-purpose flour or self-rising?
Colleen says
February 28, 2020 at 9:38 pmAll-purpose.
Lisa Leslie says
February 29, 2020 at 8:55 pmCan you use a glass loaf pan or should it be metal?
Colleen says
March 16, 2020 at 3:13 pmI have only used metal however I can’t see why glass wouldn’t work just as well.
Nancy says
March 29, 2020 at 5:55 pmWould it be okay to substitute a can of beer for the milk?
Colleen says
March 31, 2020 at 8:01 pmI 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.