The 16 Best Jalapeno Bread Recipes

There is something about it – something about spicy and savory, about spicy and comforting – that is so interesting on the palate.

An unrepentant lifelong food experimenter, to me jalapeno bread is nothing if not a perfect demonstration of  comfort food and spicy food.

So I fell in love very quickly the first time I had jalapeno bread, I wanted to learn how to make it at home.

Here are my best Recipes:

The 16 Best jalapeno bread and recipes

1. Classic Jalapeno Cheddar Bread

I was intrigued when I first laid eyes on this bread … a spicy jalapeno and cheddar cheese combination which I figured is culinary heaven! I am a bit of a spicy food fiend and I couldn’t wait to give this a go.

It’s a pretty perfect combination of savory and spicy flavors combined together in a tasty loaf. This has become my favorite new bread that I make on any occasion, for a bit of a spicy change.

 Ingredients

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup warm water (110°F)
• 1/4 cup milk, at room temperature
• 2 tablespoons olive oil
• 1 cup shredded sharp cheddar cheese
• 2-3 jalapeño peppers, seeded and diced
• 2 tablespoons butter, melted (for brushing the top)

 Instructions

1. In a large mixing bowl, combine the flour, sugar, yeast, and salt.

2. Stir in the warm water, milk and olive oil until a dough forms, then knead for 10 minutes or until smooth and elastic.

3. Put the shredded cheddar cheese and diced jalapeños in the dough so it is evenly dispersed.

4. Put in a greased bowl, cover with a clean towel and let rise for an hour or so in a warm spot, or until doubled in bulk.

5. Preheat your oven to 375°F (190°C). Punch down dough and shape. Place in a greased loaf pan, then let rise for a further 30 minutes.

6. Brush top with melted butter and bake 30-35 min or until golden brown and loaf sounds hollow when tapped. Allow to cool slightly before slicing.

7. Garnish with chopped chives.

2. Jalapeno Cornbread

I’m totally on team zingy jalapeno cornbread. I mean, what could be better than sweet,  corn bread complemented by spicy jalapenos?

The contrast between the two ingredients makes me smile every time I put these ingredients together, and I really like how it warms me up inside, but without the heaviness of other heartier foods. It’s also very easy to make; I love how spicy and sweet it can be right out of the oven!

Eat it with a big bowl of chili or take it with salsa as a snack.

The smell of it baking in the oven is simply divine. I struggle to keep myself from digging into the pan before it’s done.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup butter, melted
• 1 cup frozen corn kernels, thawed
• 1-2 jalapenos, finely chopped
• 1 cup shredded cheddar cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan or cast-iron skillet.

2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt.

3. In another bowl, whisk together the buttermilk, eggs, and melted butter.

4. Combine the wet ingredients with the dry, stirring until just mixed; add the corn kernels, chopped jalapenos and shredded cheddar cheese (if using).

5. Pour the batter into the prepared pan and spread it evenly.

6. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

3. Jalapeno Garlic Bread

Probably my most novel find is a spicy bread that I think has a good balance between flavor and zing. I do not know whether it is the jalapeno or the garlic that gives this bread its unique taste – probably both – but I know that the subtle zing of the jalapeno goes well with the warm yet zesty aroma of the roasted garlic.

Ingredients

1 loaf of French bread
1/4 cup unsalted butter, softened
2 tablespoons olive oil
4 cloves garlic, minced
1/3 cup fresh jalapenos, finely chopped
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (optional)
Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a small bowl, mash the softened butter with some olive oil, the minced garlic, chopped jalapeño, and a dash of salt and pepper.

3. Slice the loaf of French bread in half lengthwise and then generously spread the jalapeno-garlic butter mixture over each half of the bread.

4. Scatter the shredded mozzarella and grated Parmesan evenly on top.

5. Spread the cut sides of the bread halves with butter and arrange them on a baking sheet. Bake for 10 to 15 minutes or until the cheese is melted and bubbling and the edges of the bread are golden brown.

6. (Optional) Garnish with fresh chopped parsley before serving. Enjoy!

4. Jalapeno Sourdough

When it comes to interesting breads, I like the kick at the end of a loaf that blends the zingy bite of jalapenos with the sour tang of a sourdough. I adore the flavor profile of this mix.

Ingredients

• 500g bread flour
• 300g active sourdough starter
• 350ml water
• 10g salt
• 2-3 jalapenos, chopped
• 100g cheddar cheese, grated (optional)

Instructions

1. Combine the bread flour and water in a large bowl. Mix until all the dry flour has been incorporated. Cover and leave for 30 minutes.

2. Mix in the starter to the dough and then mix on low speed until fully incorporated. Cover and allow to rest for 30 minutes.

3. Then sprinkle with the salt and mix in using a folding technique. Every 30 minutes for the next hour and a half, do 3 sets of stretch and folds.

4.In the final stretch and fold, add the chopped jalapenos and grated cheddar (if using).

5. Form into a boule, transfer to a floured proofing basket, and cover. Proof at room temperature, for 3-4 hours, until just puffy, or overnight in the fridge.

6. Heat your oven to 250°C (482°F) with a Dutch oven. Place the dough in it, slash it, cover, and bake at 250°C for 20 minutes before reducing the heat to 220°C (428°F) and baking for a further 20-25 minutes with the lid off for a crunchy crust. Allow the loaf to cool before slicing.

5. Jalapeno Focaccia

With the jalapeños adding a bit of spice to the already delicious focaccia, the soft, airy bread might just have become one of my favorite things ever.

I think the juxtaposition of flavors works so well, taking the bread to a whole new level and really adding a zing to any meal I eat it with.

Ingredients

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (110°F)
• 1/4 cup olive oil, plus more for drizzling
• 2 tsp salt
• 1 tbsp sugar
• 2-3 fresh jalapeños, thinly sliced
• 1/2 tsp coarse sea salt
• 1 tsp dried oregano (optional)

Instructions

1. In a large bowl, mix together the sugar and the yeast in some warm water, then let it sit for a few minutes until it gets foamy.

2. Add 1/4 cup olive oil, 2 tsp salt and flour, & mix and until you get a dough. Knead this dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

3. Put the dough into a lightly oiled bowl, cover with a damp towel and let rise in a warm place for about 1 hour or until doubled in size.

4. Preheat your oven to 450°F. Punch the dough down and move it to a prepared baking sheet or focaccia pan and stretch to fit it. Poke holes in the surface with fingertips.

5. Arrange sliced jalapeños over the dough. Drizzle with olive oil and sprinkle with coarse sea salt and dried oregano, if desired.

6. Bake for 20-25 minutes or until the focaccia is golden brown. Let cool slightly, then slice and serve.

6. Jalapeno Asiago Bread

When I first read about a spicy jalapeno cheese bread baked with asiago cheese, I was excited. Since my first taste, this bread has become a big hit in my household.

When I first tasted the bread, my sole reaction was: “Wow!” As a food lover, I like to try out new foods and experiment with my eating habits every once in a while. I usually like to have a snack every few hours, and my favorite snack is a cheese sandwich, which I often eat for dinner or late at night.

However, with this spicy jalapeno cheese bread, every mouthful is an explosion of taste, with a pleasant balance of the heat from the jalapenos and the savory taste from the cheese. I never get tired of it.

The combination of jalapeno and asiago is, in my opinion, the best kind of bread both for snacking and for pairing with cheese. Whenever I have the opportunity, I like to use this bread in my sandwiches and snacks because it gives the food a creative twist.

Ingredients

• 3 cups bread flour
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 tsp salt
• 1 cup warm water (110°F/45°C)
• 2 tbsp olive oil
• 1 cup shredded Asiago cheese
• 2-3 jalapenos, diced
• 1/2 cup grated Parmesan cheese (optional, for topping)

Instructions

1. In a large bowl, combine bread flour, sugar, yeast, and salt.

2. Mix in warm water and olive oil until the dough comes together.

3. Turn on to a lightly floured surface and knead for about 10 minutes until smooth and elastic.

4. Fold in the shredded Asiago cheese and diced jalapenos until evenly distributed.

5. Put dough in an oiled bowl, cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.

6. Preheat the oven to 375°F (190°C). Scoop the dough into a loaf and place on a baking sheet. Sprinkle grated Parmesan cheese on top if you like and bake for 30-35 minutes until golden brown and the inside sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.

7. Jalapeno Herb Bread

Here is what I do when I want to make something special, unique, with a little bit oomph, a little bit spice, just enough to make a hearty meal that much better. My crusty jalapeno herb bread is a perfect addition to any meal.

The spicy flavor of the jalapenos, combined with a careful blend of herbs makes a delectable punch that adds a little something extra to anything it is served with. Even a plain sandwich turns into a little bit of gourmet dining.

But that’s not all – it is surprisingly versatile, and can be served with just about anything, even soups and stews. It’s one of my favorite breads to bake and easy to share.

Ingredients

• 2 ½ teaspoons active dry yeast
• 1 cup warm water (110°F/45°C)
• 2 tablespoons white sugar
• 2 tablespoons olive oil
• 3 cups bread flour
• 1 teaspoon salt
• 1 cup shredded cheddar cheese
• 2-3 jalapenos, chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Dissolve the yeast in a large bowl with warm water. Add the sugar and let it sit until frothy, about 5 minutes.

2. Add the olive oil, bread flour and salt. Bring the dough together.

3. Mix in the cheddar cheese, chopped jalapenos, parsley, cilantro, garlic powder and onion powder.

4. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

5. Put the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, until doubled.

6. Place in a greased loaf pan. Let rise for 30 minutes, then bake at 375°F (190°C) for 30-35 minutes, until the bread is golden and crusty and sounds hollow when tapped. Allow it to cool before slicing.

8. Jalapeno Bacon Bread

There’s one just-for-me indulgent comfort food that’s really… different. It’s made with spicy jalapeno peppers and bacon, so it has some heat, some rich smoky flavors, all in a perfectly dang bread.

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon baking soda
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
3/4 cup chopped cooked bacon
2-3 jalapenos, chopped (seeds removed for less heat)
3/4 cup buttermilk
1/4 cup melted butter
2 large eggs
3/4 cup beer (preferably a light beer)
1 tablespoon honey

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

2. In a large bowl, combine the flour, baking powder, salt, garlic powder, baking soda and black pepper. Mix in the cheddar, bacon and jalapenos.

3. In a separate bowl, whisk together the buttermilk, melted butter, eggs, beer and honey.

4. Add wet ingredients all at once to the dry ingredients and stir until just combined. Don’t overmix.

5. Pour the batter into the prepared loaf pan and spread it evenly.

6. Bake for 40-50 minutes, or until a tester inserted into the centre comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

9. Jalapeno Stuffed Bread

A piece torn off bite into the inside, yielding crisp, warm, fresh bread coated with a savory, piquant, fluffy interior, a surprise that is rarely less than delightful to the tongue.

The heat is just enough to balance the hearty satisfaction, in each mouthful, of the meal.

Ingredients

• 2 ½ cups all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup warm water (110°F)
• 3 tablespoons olive oil (divided)
• 1 cup shredded cheddar cheese
• 3-4 fresh jalapenos, seeded and diced
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon cumin

Instructions

1.Mix in 1 cup of flour with the yeast, sugar and salt; add the warm water and 2 tablespoons of olive oil; mix and allow to sit for about five minutes until smooth.

2. Gradually add remaining flour, stirring to mix. Turn dough onto floured surface; knead until smooth and elastic, about 5-7 minutes.

3. Cover the dough and let it rise in a warm place until doubled in bulk, about 1 hour.

4. Roll out the dough on a floured surface into about 10 x 15 in rectangle. Sprinkle with cheddar cheese, diced jalapenos, minced garlic, dried oregano and cumin.

5. Roll up the dough tightly like a jelly roll; pinch the seams together to seal, and put on a greased baking sheet, seam side down.

6. Brush the top with the remaining olive oil, cover, rise again for 30 minutes, and bake in a 375°F oven for 25-30 minutes, until golden and hollow-sounding when tapped. Cool on the rack before slicing.

10. Jalapeno Brioche

When I take a bite, I like how spicy it is and how much I can taste the butter. This particular bread is just right for my tastes because the flavors work well together.There’s a certain kick to it that I love.

If you bite in, you’ll see what I mean. It’s not too hard.

It’s actually kind of airy, but still firm enough, and the jalapenos mingle with all those flavors inside. The combination’s not just interesting, it’s delicious.

Ingredients

• 3 1/4 cups bread flour
• 1/3 cup sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 4 large eggs
• 1/2 cup whole milk, warmed
• 1 cup unsalted butter, softened
• 2-3 jalapenos, finely chopped
• 1/2 cup shredded cheddar cheese
• 1 egg (for egg wash)

Instructions

1. In a large mixing bowl, combine the bread flour, sugar, yeast, and salt.

2. Incorporate the eggs and milk to the dry ingredients and mix until dough forms.

3. Gradually add the softened butter to the dough, mixing consistently until fully incorporated.

4. Fold in the chopped jalapenos and shredded cheddar cheese until evenly distributed.

5. Cover and let rise in a warm spot for 1-2 hours or until doubled in bulk.

6. Preheat the oven to 350°F (175°C). Shape into a loaf or rolls and place onto a greased baking sheet. Brush with egg wash. Bake for 20-25 min or until golden brown.

11. Jalapeno Ciabatta

This is my snack of choice if I want something savory with a little more zing. It is made with a good flavorful care and a little slow-burn jalapeno heat; I love its chewy texture versus the sharp, easy zing of the pepper heat.

This is a good choice if I feel like I want a ‘hot’ snack in a way that’s going to heat up my mouth in an exciting way.

Ingredients

4 cups bread flour
1 1/2 cups water (warm)
1 tsp active dry yeast
2 tsp salt
1 tbsp olive oil
2-3 jalapenos, chopped and deseeded
1/2 cup shredded cheddar cheese (optional)

Instructions

1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until it becomes frothy.

2. Place flour, salt and oil into the yeast mixture and work until you get a rough dough.

3. Mix the dough by hand on a lightly floured surface for about 10 minutes until it is smooth and elastic (or use a stand mixer with a dough hook for 6-8 minutes).

4. If using, fold in diced jalapenos and cheddar cheese. Sprinkle evenly throughout the dough.

5. Put the dough into a lightly oiled bowl, cover with plastic wrap or a damp towel, and rise in a warm place for 1-2 hours or until doubled.

6. Heat your oven to 425°F (220°C). Shape the dough into a ciabatta loaf on a parchment-lined sheet pan. Allow to rest for 20-30 minutes while the oven comes up to temperature, then bake 25-30 minutes, until the exterior is golden brown and when you tap the bottom it sounds hollow. Enjoy your homemade Jalapeno Ciabatta!

12. Jalapeno and Olive Bread

I seek out this bread when I’m looking for something different to add to the menu – a bold addition with an intriguing combination of flavors: jalapenos and olives! I particularly like it because it gives a sweet heat taste along with a savory kick, and is fun to have at mealtimes.

The flavor in every bite is like a surprise, and I like that.

Ingredients

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F/45°C)
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup chopped jalapenos (seeds removed)
• 1/2 cup sliced black olives
• 1/2 cup grated cheddar cheese
• 1 tsp dried oregano

Instructions

1. In a large bowl, mix the sugar into the warm water and then add the yeast. Let it sit for about 5-10 minutes until it is frothy.

2. Pour out yeast mixture, add flour and salt and olive oil, and mix by hand until dough forms; then knead for about 8-10 minutes until dough is smooth and soft.

3. Knead chopped jalapenos, sliced olives, grated cheddar cheese and dried oregano into the dough until all have been evenly incorporated.

4. Put the dough in a lightly oiled bowl, cover with a clean cloth, and let rise in a warm place for about 1 hour or until it has doubled.

5. Put the oven at 375°F (190°C). Punch down the dough, shape it into a loaf, and put it into a greased loaf pan. Cover it and let the dough rise again for about a half hour.

6. Bake for 30-35 minutes, until the top is a deep golden brown, and the bottom sounds hollow when you give it a tap. Cool completely on a rack before slicing.

13. Jalapeno Rye Bread

I’ve found a bread that combines the spicy heat of jalapeños with the nourishing taste of rye. This richly flavored bread exploded across my taste buds the first time I ate it.

I’ve never tasted something like it before. It’s daringly spicy and impossibly savory with deep spicy notes.

This is the bread I reach for when I make my sandwiches or toast. The texture is perfect, chewy yet not too hard.

I would like you to try it for your next loaf of bread. I promise it will be a delicious choice.

Ingredients

3 cups rye flour
3 cups bread flour
1 cup whole wheat flour
1 packet (2 1/4 tsp) active dry yeast
2 cups warm water (110°F/45°C)
2 tbsp molasses
3 tbsp vegetable oil
1 tbsp caraway seeds
1 tsp salt
3-4 fresh jalapenos, finely chopped
1 cup shredded cheddar cheese

Instructions

1. Whisk together the yeast and warm water in a small bowl. Let sit for about 5 minutes until foamy.

2. In a large bowl, mix rye flour, bread flour, whole wheat flour, caraway seeds and salt.

3. Pour in the yeast mixture, molasses and vegetable oil and stir well until the mixture takes form into a sticky dough.

4. Add chopped jalapenos and shredded cheddar, kneading until well distributed. Turn dough over and knead about 10 minutes on a floured surface, until smooth and elastic.

5. Put the dough in an oiled bowl, cover with a wet towel, and let rise in a warm place for about 1 hour, until it has doubled in size.

6. Place the dough in the oven, set the temperature to 375°F (190°C). Punch down the dough, shape it as a loaf, and put it in a greased loaf pan. Leave the dough rise for around half an hour, and bake for 30-35 minutes, or until it makes a hollow sound when tapped on the bottom. Let cool before you slice.

14. Jalapeno Honey Bread

I love the combination of flavors, and this recipe brings some of the wonder of my kitchen to life in bread. A hint of texture and heat – jalapenos – plays against the depth of honey’s sweetness for a perfect balance between sweet and savory.

When I want to bring vivid boldness with some sweet to the meal, this is often what I’ll think of.

Ingredients

• 2 1/4 cups bread flour
• 2 1/4 tsp active dry yeast
• 1 cup warm water (110°F/45°C)
• 2 tbsp honey
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 cup diced jalapenos (fresh or pickled)
• 1 tbsp honey (for topping)
• 1 tbsp melted butter (for topping)

Instructions

1. In a large bowl, mix yeast into warm water and let sit until frothy, about 5 minutes.

2. Mix in the 2 tablespoons honey, salt and olive oil, gradually adding the bread flour until a dough comes together.

3. Knead the dough on a floured board until elastic and smooth, about 10 minutes. Add the diced jalapeños and incorporate until evenly distributed.

4. Put the dough in a lightly oiled bowl, cover with a damp towel and let it rest in a warm spot to double in size, about 1-2 hours.

5. Preheat the oven to 375°F (190°C). Put the dough in a greased loaf pan.

6. Bake for 30 to 35 minutes. Check for doneness by seeing if the crust has a golden brown colour.

6. Brush the remaining honey and melted butter over the top of the loaf and bake for 25-30 minutes, until golden brown and when tapped sounds hollow. Allow to cool before slicing.

15. Jalapeno Flatbread

This is a fun, hot flat bread. If I am in the mood for more of a Pizza style this is what I go for

Ingredients

• 2 cups all-purpose flour
• 1 cup warm water
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1 jalapeno, thinly sliced
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

2. In your mixer bowl, add the flour and salt. Pour in the yeast mixture and the olive oil. Mix together until a dough forms.

3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover and let rise in a warm place for about 1 hour until doubled in size.

4. Preheat your oven to 475°F (245°C) with a baking stone or cast-iron pizza pan in its bottom position.

5. Punch down the dough and cut into 4 even pieces. Roll into thin flat ovals on work surface sprinkled with corn meal. Top with cheese, jalapeno slices and cilantro.

6. Slide flatbreads onto preheated baking stone or sheet and bake 6-8 minutes, or until edges are golden and cheese is beginning to bubble. Serve warm.

16. Jalapeno Pumpernickel Bread

Its spicy, robust color and aroma draw me in. But what keeps me coming back for more is the interesting blend of spices and the kick of heat that the jalapeno delivers.

Every time I take a bite it adds just enough kick to make it difficult to stop. The intense flavors are delicious with just about anything.

Ingredients

• 3 cups pumpernickel flour
• 1 cup bread flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (110°F)
• 1/4 cup molasses
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornmeal
• 1/4 cup buttermilk powder
• 2 tablespoons vegetable oil
• 1 tablespoon salt
• 3-4 jalapenos, finely chopped

Instructions

1. Dissolve the active dry yeast in the warm water in a large bowl, then set aside for 5 minutes, or until bubbly.

2. Mix in the molasses, cocoa powder, cornmeal, buttermilk powder, vegetable oil, and salt.

3. Begin slowly incorporating the pumpernickel flour and bread flour, stirring until it begins to stick together.

4. Add in the chopped jalapenos, and knead the dough for about 10 minutes on a floured surface until smooth and elastic.

5. Put the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours, until doubled in size.

6. Punch down the dough, form into a loaf, put on a well-greased baking sheet, and let rise for another ½ hour before baking at 375°F for 35 to 40 minutes or until you tap the top of the loaf and it sounds hollow. Let it cool on a wire rack before slicing.