Cheesy bacon and jalapeno bread
This isn’t your standard loaf of bread – it’s full of cheesy, bacony goodness and every bite hits you with a punch of heat from the jalapenos. The texture of the bread is wonderfully dense and filling so it makes for both a fabulous breakfast or lunch.
400g diced smoky bacon, cook beforehand and discard fat
360g self raising flour
1 tbsp baking powder
1 tsp salt
2 tbsp white sugar
200g cream cheese, softened
1/4 cup diced jalapeno (mines was from a jar rather than whole)
2 cups cheddar cheese, grated
1 tbsp vegetable oil
Preheat your oven to 180˚C. In a large bowl combine cream cheese, jalapenos, cooked bacon and cheese and mix well. In another bowl, combine flour, baking powder, salt and sugar. Add cream cheese mixture, vegetable oil and buttermilk and mix until just combined, being careful not to over-mix.
Pour mixture into loaf pan then bake for 45-50 minutes until the top is browned. Remove from the oven and leave to cool for 10 minutes before cutting into thick slices.
Makes 1 medium sized loaf