Spicy Jalapeno Bread Recipe

4.5 2 3
Spicy Jalapeno Bread Recipe
Spicy Jalapeno Bread Recipe photo by Taste of Home
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Spicy Jalapeno Bread Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 35 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 35 min. + cooling

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

Directions

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. Yield: 2 loaves (16 slices each).
Editor's Note: Remove the seeds from the jalapenos before chopping for a milder bread.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Bread in Country April/May 1995, p49

Nutritional Facts

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

  • 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
  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. Yield: 2 loaves (16 slices each).
Editor's Note: Remove the seeds from the jalapenos before chopping for a milder bread.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Bread in Country April/May 1995, p49

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MY REVIEW
fairfax55 User ID: 5181280 32994
Reviewed Jul. 27, 2017

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

MY REVIEW
Rudysmom User ID: 3141090 21662
Reviewed 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."

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