Jalapeño Popper Spelt Bread with Cheddar and Cream Cheese

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.

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.

Prep Time 15 mins

Cook Time 55 mins

Rest Time 30 mins

Total Time 1 hr 40 mins

Cooking Method: Oven

Cuisine: American

Courses: Side Dish

Difficulty: Easy

Cooking Temp: 180 C

Servings: 10

Estimated Cost: 0.85

Calories: 285

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

For the batter

300 g whole spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tsp garlic powder
1 tsp smoked paprika
120 g sharp cheddar (grated)
3 jalapeños (seeded, diced into 5 mm pieces, patted dry)
100 g cream cheese (cold, cut into 1 cm cubes)
240 ml buttermilk (room temperature)
2 eggs (large; room temperature)
60 g unsalted butter (melted and slightly cooled)

For the topping

30 g sharp cheddar (grated)
1 jalapeño (sliced into 3 mm rings, patted dry)

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.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-jalapeno-popper-bread/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!