Jalapeño Popper Spelt Bread with Cheddar and Cream Cheese

Valentina
Servings: 10 Total Time: 1 hr 40 mins Difficulty: Easy
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A soft cheesy loaf with mild heat and no yeast
Sliced spelt jalapeño popper loaf on a wooden board with a golden cheddar top and melted cream cheese pockets

Spelt jalapeño popper bread is a savory no-yeast loaf with sharp cheddar, diced jalapeños, and soft pockets of cream cheese. It bakes in one 23 x 13 cm / 9 x 5-inch pan in 55 minutes and needs no kneading.

Whole spelt flour gives the crumb a nutty, tender base. The cheese melts into the batter, so the texture stays soft inside while the edges bake crisp.

The method stays simple. Mix the dry ingredients, mix the wet, fold them together, and bake. You can prepare it a day ahead and reheat slices when needed.

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It works as a side for soup or chili, as a breakfast slice with an egg, or as a snack for guests.

Why You’ll Love This Recipe

  • No yeast, no kneading, and only one bowl to wash
  • Cream cheese pockets stay soft and tangy inside
  • Slices freeze well for quick breakfasts and snacks
  • Mild heat that you can adjust by keeping seeds

Ingredient Notes

  • whole spelt flour: Whole spelt gives the loaf its nutty flavor and soft crumb. Light spelt also works, but use 2 tbsp less buttermilk.
  • jalapeños: Remove the seeds and white ribs for mild heat. Pickled jalapeños also work: drain 60 g and pat them dry before folding them in.
  • sharp cheddar: Grate it from a block. Pre-shredded cheese carries anti-caking starch and melts less evenly.
  • cream cheese: Use full-fat block cream cheese. Spreadable tub cream cheese holds more water and dissolves into the batter instead of forming pockets.
  • buttermilk: Substitute 240 ml whole milk mixed with 1 tbsp lemon juice. Stir it and let it stand while you prep the other ingredients.

Sliced spelt jalapeño popper loaf on a wooden board with a golden cheddar top and melted cream cheese pockets
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Beginner-friendly

Jalapeño Popper Spelt Bread with Cheddar and Cream Cheese

Author: Valentina Cooking Method: Cuisine: Courses: Recipe Keys: F freezer-friendly M make-ahead O one-bowl Q quick bread S savoury bake S spelt S spelt bread S spelt flour
Difficulty: Easy Prep Time 15 mins Cook Time 55 mins Rest Time 30 mins Total Time 1 hr 40 mins
Cooking Temp: 180  C Servings: 10 Estimated Cost: £ 0.85 Calories: 285
Best Season: all_year_round

Description

Whole spelt flour gives the crumb a nutty base, cream cheese cubes melt into soft pockets, and diced jalapeños add mild heat. The batter mixes in one bowl and needs no yeast.

Ingredients

Cooking Mode Disabled

For the batter

For the topping

Instructions

  1. Heat the oven to 180 C / 350 F. Line a 23 x 13 cm / 9 x 5-inch loaf pan with parchment, leaving an overhang on the two long sides.
  2. Halve 3 jalapeños lengthwise, scrape out the seeds and white ribs, and dice into 5 mm pieces. Slice the fourth jalapeño into 3 mm rings. Pat all the jalapeño on paper towel, because wet pieces leave gummy pockets in the crumb. Cube the cream cheese and grate the cheddar.
  3. In a 3 L / 3-quart bowl, whisk the spelt flour, baking powder, baking soda, salt, garlic powder, and smoked paprika. Stir in 120 g of the cheddar and the diced jalapeños until coated.
  4. Whisk the buttermilk, eggs, and melted butter in a jug until smooth. Pour into the dry mixture and fold with a spatula for 12 to 15 strokes until no dry flour remains. The batter stays thick, closer to muffin batter. Fold in the cream cheese cubes with 2 to 3 strokes.
  5. Scrape the batter into the pan and level the top. Scatter the remaining 30 g cheddar and the jalapeño rings over the surface and press the rings in lightly.
  6. Bake for about 55 minutes, checking at 50, until the top is deep golden and a thermometer in the bread reads 205 F / 96 C. A skewer should come out with moist crumbs only. At 35 minutes, tent loosely with foil if the cheddar on top is already deep brown.
  7. Cool in the pan for 10 minutes, then lift the loaf out by the parchment. Cool on a wire rack for 20 minutes before slicing into 10 slices.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 285kcal
% Daily Value *
Total Fat 16g25%
Saturated Fat 10g50%
Cholesterol 73mg25%
Sodium 440mg19%
Potassium 200mg6%
Total Carbohydrate 23g8%
Dietary Fiber 4g16%
Sugars 3g
Protein 12g24%
Vitamin A 520 IU
Vitamin C 9 mg
Calcium 190 mg
Iron 1.4 mg
Vitamin D 15 IU
Vitamin E 0.7 mg
Vitamin K 4 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 25 mcg
Vitamin B12 0.35 mcg
Phosphorus 230 mg
Magnesium 45 mg
Zinc 1.7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Pat the diced and sliced jalapeños dry on paper towel before they go into the batter.
  • Cut the cream cheese into 1 cm cubes and keep it cold until the final fold.
  • Cool the loaf 10 minutes in the pan and 20 minutes on a rack before slicing so the cheese sets.
  • Leave the seeds in one jalapeño if you want medium heat instead of mild.
Keywords: spelt jalapeño popper bread, jalapeño cheddar bread, spelt quick bread, no yeast spelt bread, cream cheese jalapeño bread

Equipment

  • 23 x 13 cm / 9 x 5-inch loaf pan
  • 3 L / 3-quart mixing bowl
  • parchment paper
  • instant-read thermometer
  • box grater
  • wire cooling rack

Tips

  • Weigh the spelt flour at 300 g rather than scooping, because packed flour pulls moisture from the batter and dries the crumb.
  • Stop folding as soon as no dry flour shows, usually after 12 to 15 strokes. Spelt batter stays tender when handled lightly.
  • Keep the cream cheese cold and cut it into 1 cm cubes so it holds its shape until the loaf sets.
  • Insert the thermometer into the bread between the cheese pockets and bake until it reads 205 F / 96 C.
  • Tent the loaf with foil at the 35 minute mark if the cheddar on top is already deep brown.

Variations

  • Fold in 100 g of crisp, crumbled bacon with the cream cheese for a smoky, meaty version. This version is no longer vegetarian.
  • Swap the cheddar for pepper jack and add 1 tsp ground cumin to the dry ingredients for a Tex-Mex flavor.
  • Divide the batter between 12 greased muffin cups and bake at 180 C / 350 F for 22 to 25 minutes for portable single servings.

Storage and Reheating

Spelt jalapeño popper bread keeps for 3 to 4 days in an airtight container in the fridge. Cool the loaf fully before storing so steam doesn't soften the crust. The cream cheese and eggs make the fridge the better place than the counter.

Reheat slices on a sheet pan in a 180 C / 350 F oven for 8 minutes, or toast them until the edges crisp. The crumb stays soft and the cheese softens again.

To freeze, slice the cooled loaf and wrap each slice in parchment, then place the slices in a freezer bag. They keep for up to 2 months. Toast the slices straight from frozen.

Serving Suggestions

Serve slices warm alongside tomato soup, chili, or black bean stew. The mild heat and cheese balance acidic broths, and a 2 cm slice stays firm enough for dipping.

For a make-ahead spelt breakfast, toast a slice and top it with a fried egg and sliced avocado. For a gathering, cut each slice in half to make about 20 small pieces and set them out with sour cream.

A bowl of plain yogurt or sour cream with lime zest also works as a cooling side for the jalapeño heat.

File under

Frequently Asked Questions

Expand All:

Why is my spelt jalapeño popper bread gummy in the middle?

Gummy streaks usually come from wet jalapeños or an underbaked center. Pat the diced jalapeños dry on paper towel, and bake until a thermometer in the bread, not a cheese pocket, reads 205 F / 96 C. Slicing before the 30 minute cool also smears the crumb.

Can I use all-purpose flour instead of spelt flour in jalapeño popper bread?

Yes, swap the spelt flour for the same weight of all-purpose flour, 300 g. All-purpose absorbs less liquid, so cut the buttermilk to 200 ml. The loaf comes out paler and a little lighter, with less of the nutty spelt flavor, and the crumb stays soft.

Can I freeze spelt jalapeño popper bread with the cream cheese in it?

Yes, it freezes well because the cream cheese is already baked into the crumb. Cool the loaf fully, slice it, and wrap each slice in parchment. Freeze for up to 2 months, then toast slices straight from frozen until the edges crisp and the cheese softens.

What soup goes with jalapeño popper bread?

Tomato soup, chili, and black bean stew are the easiest matches. The cheese and mild heat balance acidic broths, and a slice stays firm enough for dipping. Cut slices 2 cm thick so they hold up in the bowl. For a lighter plate, serve it with a green salad dressed with lime.

Is spelt jalapeño popper bread gluten free?

No. Spelt is a wheat relative and contains gluten, so this loaf is not safe for celiac disease or a strict gluten-free diet. This recipe is untested with gluten-free flour blends, so the texture would differ. It is vegetarian and nut-free, but contains dairy and eggs.

What is the difference between jalapeño popper bread and jalapeño cornbread?

Popper bread uses flour, here spelt, with cream cheese and cheddar to echo a jalapeño popper. Jalapeño cornbread uses cornmeal and has a more crumbly texture. Popper bread slices cleanly and stays soft, while cornbread breaks into pieces. Popper bread also has a tangy note from the cream cheese.

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