Bacon Jalapeño Bread

EXCITING NEWS!!! This recipe has been nominated for Paleo Magazine’s best of 2013 competition for best savory recipe online–please help us out and VOTE HERE!  Voting closes November 1, 2013!  Thank you!

We came up with this bread recipe a month or two ago following our invitation back to the Paleo Parent’s house for another great pot luck, this time to celebrate their upcoming book, Beyond Bacon.  As adamant pork lovers, we couldn’t help but make something with bacon in it.  Taking Heather’s awesome orange-cranberry bread as a template, we decided to go a little further.

This was really tasty and had a nice spice to it.  I could imagine toasting a slice of this to have in the morning with breakfast, or as a substitute for corn bread with chili or another Spanish-style dish.

By the way, if you haven’t already pre-ordered your copy of Beyond Bacon, you should probably get on that.  It will be here before you know it, and we wouldn’t want you to spend even a day not having it to inspire your porcine meal planning.

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Ingredients
4 oz bacon (approximately 4 thick slices)
3 large jalapeños
6 large eggs
1/2 C ghee, melted
1 Tbsp ghee to grease your baking pan
1/2 C coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
1/4 C water

Method

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Preheat your oven to 400ºF, and while it preheats, slice your jalapeños and set on a baking tray with your slices of bacon.  Once preheated, roast for 10 minutes total, flipping bacon and jalapeño slices midway.

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Allow to cool slightly, and deseed the jalapeño slices.

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Place jalapeños and bacon into your food processor, and pulse thoroughly.

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In a large bowl, mix together your eggs, water, and ghee, and then sift in your coconut flour, sea salt, and baking soda.

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Fold the bacon-jalapeño mixture into the batter.

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Grease baking dish with the tablespoon of ghee, and add batter.  Bake at 375ºF for 40-45 minutes, until a toothpick can be cleanly inserted and removed.

bacon jalapeno bread in pan

This bread is delicious, but as it is very heavy on egg, it is best to keep refrigerated for storing if it doesn’t all get eaten in one sitting.

Again, don’t forget to VOTE HERE for this recipe! Thanks again!

46 thoughts on “Bacon Jalapeño Bread

    • Ghee is just clarified butter. Make your own.

      Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

  1. Pingback: Bacon Jalapeño Bread - Where Home Starts

    • Yes, you can absolutely freeze this bread. I haven’t tried to freeze it yet, so I consulted with Brent’s mom about the length of time it could survive. We agreed that 4 months in the freezer should be a-OK; maybe as long as six months if it were sliced and each slice individually wrapped prior to freezing. We suggest you wrap the loaf (or slices) tightly in plastic cling wrap and then in tin foil before placing in the freezer. If you happen to have a vacuum sealing system, the bread might last longer than 6 months; but I wouldn’t push it too much.

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  3. Made this yesterday, and it’s great! It reminds me of a cornbread based on Jiffy mix and we added broccoli and cheese and jalapenos…used to be a hit. So, next time, I think I’ll add cheese. Also, I made it in a small glass rectangular dish that has its own lid since it’s kept in the fridge. So, it’s kind of like cutting a snack…brownie-like. Thanks!

  4. Great recipe! I tried it last night and i love the kick of the jalepeno! Makes me miss bread a little less now that I am Paleo. Next time i will try the cranberry – orange one. Thanks!

  5. is there any substitute for the coconut flour I’ve been looking for it in different stores where I live with no luck?? thanks

  6. Bri – You could try making this recipe with almond flour or any other nut flour, but the number of eggs and other measurements would need to be significantly altered because nut flours tend to be oily where as coconut flour is very dry. We haven’t tried it, but if you do and you find the right measurements to make it work, we’d love to hear about it. Alternatively, you can order coconut flour online. If you scroll up to the ingredients list, we’ve linked the coconut flour to amazon. Just click on that link and purchase. :)

  7. This is delicious…I’m working on my second batch now. Personally, I don’t bother clarifying my butter..just use melted. Thanks for a great site.

    • Becki, I wish I had a direct conversion that I could recommend; we haven’t experimented much at all with rice or tapioca flours.

      My best recommendation that I can think of would be to consult the all-knowing, all-powerful Professor Google and see if there is anything that makes a direct comparison.

      If you give it a shot, please do let us know how it goes!

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  12. I made this a few months ago and it was amazing! I’m going to make it again, though I can’t remember what size pan I used. Did you use a 9×13? I don’t want it to come out too thin or too thick and cook awkward because I used the wrong size pan. =) Thank you! I love your site!

    • Yeah, this is a great bread. Even following the recipe as is, it turns out very moist so I can see how substituting flour can mess things up. I forwarded this recipe to a friend and she messed it up by using canned chiles…again, too moist. Just follow the recipe!

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  15. Soooo good! My family LOVED this! A few minutes into the meal, I was told that it was to be our go-to “cornbread” recipe from here on out. Thank you!

  16. I just made this recipe. The only things I changed were: I substituted bacon grease for the ghee, decreased the salt to 1/4 tsp and used Mezzetta’s tamed jalapenos for the jalapenos. I made them in a standard 12 cup muffin tray. 375 deg for 22 min. perfect! Love this recipe!

    • …I’m going to have to retract that statement. They were good when they first came out of the oven but when I served them for dinner last night (after they were refrigerated) they were dry and tasted “off”. Maybe it was the substitutions I made. I just wanted to report my experience!

      • Sorry you had that experience, Lauren! Ghee is usually a pretty “wet” fat, so the substitution for the bacon grease might have made a bit of difference.. Either way, still stinks! Better luck next time I hope!

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  18. Pingback: Bacon Jalapeno Bread

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  20. I took the recipe and divided the “batter” amongst 12 muffin tins. baked 6 tonight and will bake the other 1/2 mid week. Cooking time was cut in half. I will update and let you know how it turned out. So far I have just had 1, my fitness pal app says 1 muffin comes out to 189 calories.
    I am thinking I will try and cut them in half and try some fixings in the middle. I will keep you posted

  21. This was by far, one of the best paleo breads I have made. I actually substituted Jalepeno with Hatch chiles, as the very short season for these was in full swing. The only challenge I had, despite following all other directions, was that the bread, while baking, was smoking out my gas oven & kitchen. My oven was clean & I had a baking sheet under the loaf pan. In my old flat, the fire alarm was not so sensitive, so I just opened the windows. In my new flat, they are hyper/highly sensitive & I am nervous to make this again. Any suggestions or items to note that I simply am not paying attention to? I do not want to reduce the fat content BUT that appeared to be the issue last time…

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  23. i’m really bummed. :( i don’t think my bread will come out right. I substituted almond flour and the batter seemed really thin. i added more but still looked nothing like the batter picture above. it’s cooking in the oven and smells great but I am not gonna get my hopes up. I should have read all the comments before i made it! Anyone else use almond flour and have it turn out ok? If yes, how did you alter the recipe? thanks!

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