If you want to up the ante on this bread, you could also add in some red pepper flakes or ground red pepper during the mixing. However, if you prefer it a little less spicy, take out the jalapeno seeds before chopping. I did make a second loaf with far fewer jalapenos for the spicy food haters in my house, and they loved the flavor of the bread when the heat was gone. Serve this up either warm or room temperature and it’s the perfect side dish for soups, stews, and other cozy meals. Thanks again to Call Me PMC for this great recipe!

 

Ingredients

1 cup bacon, cooked and chopped (about 8 to 10 slices)

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoon granulated sugar

8 ounces cream cheese, softened

1/4 cup diced jalapeno

2 cups mild cheddar cheese, shredded

12 ounces buttermilk

1 tablespoon vegetable oil

 

Instructions

Preheat oven 350 degrees.

Spray 9×5 inch loaf pan with non-stick spray.

In a large bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine.

In another bowl, combine flour, baking powder, salt and sugar. Whisk to combine.

Add cream cheese mixture, 1 tablespoon oil and buttermilk and mix until just combined.

Pour mixture into loaf pan.

Bake 50 to 60 minutes, Top should be brown and when tested with a wooden pick the pick comes out clean or with dry crumbs.

Remove from oven and place on a wire rack, cool 5 minutes before removing.

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Quick tip: It’s important to not over mix any of the ingredients in this recipe. Just mix till all ingredients are combined at all steps.

Recipe and image courtesy of Call Me PMC