Soft, cheesy with a kick, this Jalapeno Cheddar Bread is a delicious recipe that is great all year long. The perfect pairing of spice and cheese!

Sliced Jalapeno Cheddar Bread from loaf on wooden board with jalapenos and cheddar chunks.

I’m obsessed with any and all bread. I’m not lying either, if I have to choose my favorite carb it would be bread 100%.

This Jalapeno Cheddar Bread is a hit in my house. With the mix of spice and cheese it is really the perfect combination.

The soft bread encases diced jalapenos and cheddar cubes that melt into the bread creating this amazing flavor and texture.

We love to eat this plain, toasted or even use it as a base for grilled cheese. Trust me, grilled cheese on these is on of my favorites.

If you are afraid of the kick that this bread has, it is not super spicy, it really have a nice balance.

When it comes to a delicious bread recipe, you absolutely need to make this Jalapeno Cheddar Bread.

Some of my other favorite bread recipes that we have on our site include: Homemade Bread Bowls, Copycat Raising Cane’s Bread and Garlic Naan.

Overhead photo of finished bread on cooling rack with jalapeno and cheese next to rack.

WHY THIS RECIPE WORKS:

This makes a nice hearty loaf that one slices goes a long way.
The mixture of the jalapeno and cheese are a great flavor combination.
You can use this bread in various ways.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Warm water
Granulated sugar
Instant yeast
Bread flour
Unsalted butter
Salt
Cheddar cheese
Jalapeños
Melted butter, optional

Ingredients needed to make Jalapeno Cheddar Bread.

HOW TO MAKE JALAPENO CHEDDAR BREAD, STEP BY STEP:

In the bowl of a stand mixer, use a fork to mix the water, sugar, and yeast.
Add the flour, butter pieces, and salt.
Turn the mixer on, fitted with a dough hook attachment, and knead on low until mostly incorporated. Turn the speed up 1-2 notches and knead for about 5 minutes until the dough comes together around the hook and pulls away from the side. If it is still stuck at this point add a few more tablespoons of flour and continue kneading. The dough should be slightly tacky but not sticky. Do not over flour or your bread will be dry when baked.
Remove the dough from the bowl momentarily and spray the bowl with cooking spray. Return the dough to the bowl, cover with plastic wrap and let rise in a warm place for about 60 minutes or until doubled in size.
Grease a 9×5-inch metal loaf pan and set aside.
Once risen, tip dough out onto a clean counter and punch down lightly. Roll out into roughly 6×12-inch rectangle.
Sprinkle the cheese cubes and diced jalapeños evenly over the top.
Roll up like you would a cinnamon roll, from short end to short end and fold the ends under to seal them shut.
Place in the prepared loaf pan and place in a warm place for 20-30 minutes to get puffy and rise a little more. It doesn’t need to double in size. Preheat the oven to 325 F. During this second rise time.
When the dough has risen to just above the rim of the loaf pan, press the jalapeño slices on top very gently and sprinkle the shredded cheese.
Place in the oven and bake for 40-45 minutes or until the bread is golden brown on top. Check the bread at 30 minutes. If it’s browning too quickly, tent lightly with foil.
Remove from the oven and brush with butter, if desired. Let cool in the loaf pan for 15 minutes before running a knife along the edge and tipping over to finish cooling on a wire cooling rack.
Let cool completely before slicing or you run the risk of the bread falling apart.

Step by step photos on how to make Jalapeno Cheddar Bread.

CAN I USE ACTIVE DRY YEAST?

Yes, if you use dry active yeast instead of instant, proof the yeast in the water and sugar for 5 minutes and let it get foamy before adding the flour.

HOW CAN I MAKE THIS LESS SPICY?

Remove the seeds and membranes from the jalapeños for a milder spice and leave them in for a spicier bread.

We like a spicier bread, so we usually leave them in, but this is personal preference.

WHAT IS THE BEST CHEESE TO USE?

You will want to use block cheese. Freshly shredded/cubed cheese work best in this recipe.

It melts better and gives the cheese a better texture and flavor.

CAN I USE ALL-PURPOSE FLOUR?

You can use all-purpose flour in place of bread flour but your bread will be less chewy and more soft which doesn’t hold the filling as well.

Two slices of bread on a wooden plate with jalapenos and cheddar cubes next to plate.

HOW TO STORE:

This can be stored in an airtight container or bag on the countertop where it will keep for up to 2 days or in the refrigerator where it will keep for up to 4 days.

You can also freeze this bread. Place in a freezer bag and it will keep in the freezer for up to 2 months.

To defrost, remove to the countertop until thawed.

TIPS AND TRICKS:

I didn’t recipe test this in a glass loaf pan. Sometimes glass pans bake faster than metal so keep an eye on the bread if you use glass.
For a milder spice, remove the seeds and membranes.
Make sure you are using fresh block cheese for this recipe.
This can be frozen, see above on how to do that.
If you use dry active yeast instead of instant, proof the yeast in the water and sugar for 5 minutes and let it get foamy before adding the flour.
Double this recipe to serve more people or to freeze a loaf for later use.

Hand holding up one slice of the bread showing the melted cheese and jalapenos inside.

When it comes to a perfect pairing, you cannot go wrong when it comes to this Jalapeno Cheddar Bread.

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If you’ve tried this JALAPENO CHEDDAR BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Jalapeno Cheddar Bread