If you're a fan of cheesy, savory breads with a little kick, this jalapeno cheese bread is going to be your new go-to. It’s everything you love about jalapeno poppers, sharp cheddar, creamy cream cheese, and spicy jalapeños, all baked into a soft, tender quick bread that’s totally irresistible. I love that it’s simple to make (no yeast, no mixer, no fuss) but tastes like something you’d get from a bakery or fancy brunch spot.
Whether you serve it warm with a bowl of chili or just toasted with a smear of butter, this bread is going to disappear fast. It’s perfect for game day, potlucks, or even just keeping for savory snacking. Bonus: it makes your kitchen smell amazing while it bakes.
Ingredients and Why You Need Them
- All-purpose flour + baking powder – The base of the bread, with baking powder to keep it light and help it rise.
- Garlic powder, onion powder, salt, pepper – A savory seasoning blend that brings out the jalapeño popper flavor.
- Sharp cheddar cheese – Melts into the bread and gives it bold cheesy flavor. Feel free to swap in pepper jack for extra spice!
- Fresh jalapenos – Diced small and added to the batter for heat. Remove the seeds for a milder loaf or leave them in if you want more kick.
- Cream cheese – It’s rich, creamy, and gives the bread a jalapeño popper-style vibe.
- Eggs, milk, sour cream, oil – These keep the bread moist and tender. The sour cream adds tang and richness without making it too heavy.
Tips for the Best Jalapeño Cheese Bread
- Don’t overmix the batter—just stir until everything is combined so the bread stays soft and tender.
- Want to add bacon? Do it! About ½ cup of cooked crumbled bacon adds amazing flavor.
- Make it into muffins if you want individual portions—just bake in a muffin tin for 20–25 minutes.
Frequently Asked Questions
Can I make this bread without eggs?
Yes! To make it egg-free, just replace the two eggs with ½ cup of extra sour cream (making it 1¼ cups total). The bread will still be rich, moist, and flavorful—just a bit more dense.
How spicy is this bread?
It’s totally adjustable! Removing the seeds and ribs from the jalapeños makes it pretty mild. If you love heat, use three peppers and leave some seeds in—or swap in a spicier pepper like serrano.
Can I use pickled jalapenos instead of fresh?
Definitely. Pickled jalapenos add a nice tangy kick. Just chop them up and pat them dry so they don’t add too much moisture to the batter.
Can I add bacon?
Yes, and it’s delicious! Fold in about ½ cup of cooked, crumbled bacon for extra smoky flavor that makes this bread even more like a jalapeño popper.
How should I store this bread?
Once it’s cooled completely, wrap it in plastic wrap or store in an airtight container. It’ll keep at room temperature for 1 day or in the fridge for up to 4 days. You can also freeze it (sliced or whole) for up to 2 months.
What’s the best way to serve it?
It’s incredible warm out of the oven, but also great toasted with a little butter or cream cheese. Try it with eggs for breakfast or serve it as a savory side with soup or chili.
Jalapeno Cheese Bread
This jalapeño cheese bread is soft, cheesy, and loaded with flavor—like your favorite jalapeño popper, but in quick bread form. Sharp cheddar and spicy jalapeños bring the heat, while softened cream cheese mixed right into the batter adds richness and a creamy texture throughout. It’s perfect served warm, toasted with butter, or alongside a bowl of chili or soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: bread
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 cup shredded sharp cheddar cheese
2–3 fresh jalapeños, finely diced (remove seeds for less heat)
1 (8 oz) block cream cheese, softened
2 large eggs
¾ cup milk
⅓ cup sour cream
¼ cup vegetable oil or melted butter
Instructions
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Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
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In a large bowl, whisk together the flour and baking powder. Set aside.
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In a medium bowl, use a hand mixer or sturdy whisk to beat the softened cream cheese until smooth. Add the sour cream, garlic powder, onion powder, salt, pepper, eggs, milk, and oil. Mix until fully combined and creamy.
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Add the wet mixture to the flour mixture and stir until just combined. The batter will be thick.
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Fold in the shredded cheddar and diced jalapeños.
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Spread the batter evenly into your prepared loaf pan.
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Bake for 45–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for about 10–15 minutes before removing and slicing. Enjoy warm or at room temperature.
