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Baking recipe · from the recipe book

Jalapeño Popper Cream Cheese Swirl Loaf

A tender, buttery loaf with pockets of tangy cream cheese, sharp cheddar and bright jalapeño heat, with a crisp golden top.

Jalapeño Popper Cream Cheese Swirl Loaf

Ingredients

  • 2¼ cups270 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tsp3 gGarlic powder
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 cup (240 ml)240 gButtermilk, low-fat
  • 2 large100 gEggsat room temperature
  • ⅓ cup70 gUnsalted buttermelted and cooled, divided
  • 1 cup shredded100 gCheddar cheeseshredded, divided
  • ½ cup110 gCream cheesesoftened and cut into small cubes
  • 3 whole42 gJalapeñoseeded and finely diced, divided
  • ¼ tsp1 gChili powder

Steps

  1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with about 1 teaspoon of the melted butter and line it with a strip of parchment.
  2. Prepare the add-ins: shred the cheddar and set aside one quarter for the top; seed and finely dice the jalapeño and set aside one quarter of the jalapeño for the top; cube the softened cream cheese and chill it while you mix.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper, garlic powder and smoked paprika.
  4. In a second bowl, whisk the buttermilk, egg and the remaining melted butter until smooth.
  5. Pour the buttermilk mixture into the flour mixture and fold with a spatula until just a few dry streaks remain.
  6. Fold in three quarters of the cheddar and three quarters of the jalapeño until no dry flour remains; do not overmix.
  7. Spread half the batter in the pan and dot with half the cream cheese cubes. Add the remaining half of the batter, then press the remaining half of the cream cheese cubes gently into the top.
  8. Scatter the reserved quarter of the cheddar and the reserved quarter of the jalapeño over the loaf, then dust with the chili powder.
  9. Bake 55 to 65 minutes, until golden and a toothpick inserted into the bread (not a cream cheese pocket) comes out clean; tent with foil after 40 minutes if browning fast.
  10. Cool in the pan 10 minutes, lift out and cool on a rack at least 45 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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