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Spicy Jalapeno Bread

2 reviews
Total Time
Prep: 30 min. + standing Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Mary Alice Watt, Upton, Wyoming

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 01, 2022

This bread is a big hit at our house and at potluck gatherings. Its unusual texture makes it a conversation piece, so almost everybody tries it.

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Editor's Note: Remove the seeds from the jalapenos before chopping for a milder bread.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Spicy Jalapeno Bread

Contest Winner
2 reviews
Prep Time 30 min
Cook Time 35 min
Yield 2 loaves (16 slices each)

Ingredients

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 egg, lightly beaten
  • 1 can (3-1/2 ounces) whole jalapenos, chopped
  • 2 tablespoons taco seasoning
  • 1 jar (2 ounces) sliced pimientos, drained
  • 1-1/2 teaspoons vinegar
Text Ingredients

Directions

  1. Cut bread dough into 1-in. pieces. Place all ingredients in a large bowl and toss to mix well. Spoon into two greased 8x4-in. loaf pans. Cover and let stand for 15 minutes.
  2. Bake at 350° for 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm if desired.

Nutrition Facts

1 slice: 51 calories, 1g fat (0 saturated fat), 7mg cholesterol, 180mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 2g protein.

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