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.
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.
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.
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.
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.
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.
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.
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.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon 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
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
In a large bowl, whisk together the flour and baking powder. Set aside.
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.
Add the wet mixture to the flour mixture and stir until just combined. The batter will be thick.
Fold in the shredded cheddar and diced jalapeños.
Spread the batter evenly into your prepared loaf pan.
Bake for 45–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10–15 minutes before removing and slicing. Enjoy warm or at room temperature.
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