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Spicy Jalapeno Bread

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.
  • Total Time
    Prep: 30 min. + standing Bake: 35 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 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


  • 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.
  • Bake at 350° for 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm if desired.
Editor's Note: Remove the seeds from the jalapenos before chopping for a milder bread.
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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  • fairfax55
    Jul 27, 2017

    My family loves this one.Seems I never make enough.

  • Rudysmom
    Jul 27, 2017

    This is one of our favorite recipes. I panicked because I want to make it and have all my cookbooks packed away because we're moving. I remembered that Taste of Home had all the recipes on-line, so "Thank you Taste of Home". When I make this bread, I omit the corn and reduce the amount of Jalapenos. It's just our personal preference. I'm sure it's equally as delicious as the original recipe is printed.

  • z400dana
    Apr 5, 2011

    No comment left