Jalapeno Cheddar Beer Bread
If you need a quick bread that is loaded with flavor, this jalapeño cheddar beer bread delivers. This easy bread recipe comes together in one bowl and bakes up with a golden crust, cheesy pockets and just enough kick to keep you going back for another slice.
Over the weekend I had a few extra jalapenos and made this quick beer bread. It was so good that I made it again the next day! It’s one of those recipes that makes you think, “I should make this more often!”
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Why You’ll Love This Recipe
- Easy jalapeño cheddar beer bread with no yeast so it’s ready to bake in minutes.
- Bold flavor from sharp cheddar and fresh jalapeños with a soft, tender crumb.
- Great with chili, soups or BBQ and just as good sliced for snacking!
Ingredients for Jalapeno Cheddar Beer Bread
- Bread flour or all purpose flour
- Sugar
- Baking soda
- Kosher salt
- Sharp cheddar cheese
- Jalapeños
- Beer – Use your favorite, I am using Shiner Bock
- Butter
How to Bake Jalapeño Cheddar Beer Bread
- Preheat the oven. Line a 9 x 5 loaf pan with parchment paper and butter it well.
- In a large bowl, mix flour, sugar, baking soda and kosher salt.
- Stir in shredded cheddar and diced jalapeños until evenly combined.
- Pour in the beer and melted butter. Stir just until the dough comes together. Do not over mix.
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- Spoon the dough into the prepared pan and spread it evenly.
- Top with extra cheddar cheese and jalapeno slices if desired.
- Bake for 55 minutes to 1 hour or until the top is deep golden brown and a toothpick comes out clean.
- Remove from pan to a wire rack to cool slightly. Slice and serve warm with butter and a drizzle of honey or at room temperature.
Tips for the Best Beer Bread
Use sharp cheddar for the best flavor. It makes a big difference.
Adjust the heat by adding or removing jalapeño seeds.
Lighter beers keep the flavor mild, darker beers add a deeper taste.
Stir just until combined. Over mixing will make the bread dense.
This is one of those recipes that earns a spot on repeat. It’s simple, dependable and easy to tweak depending on what you have on hand. Try it once and you’ll see how often it ends up on the table.
Have you tried this Jalapeno Cheddar Beer Bread? Leave a comment and star rating below to let everyone know how it turned out.
Jalapeno Cheddar Beer Bread
Ingredients
- 3 cups bread flour or all purpose flour
- ⅓ cup sugar
- 1 tablespoon baking soda
- ½ teaspoon kosher salt
- 2 cups shredded cheddar cheese divided use
- ½ cup diced jalapenos plus more slices for top of bread
- 12 ounces beer any brand will work, we used Shiner Bock
- ¼ cup melted butter
Instructions
- Preheat oven to 350°.
- Line a loaf pan with parchment paper and coat with butter.
- Add flour, sugar, baking soda and salt to a mixing bowl and stir together.
- Set 1/4 cup of cheddar cheese aside. Mix in remaining shredded cheddar with jalapenos.
- Add 12 ounces of beer and melted butter.
- Mix until well combined.
- Pour batter into prepared pan and spread evenly.
- Top with reserved shredded cheese and jalapeno slices if desired.
- Bake for 55 minutes to 1 hour or until a toothpick inserted in center comes out clean.
- Remove loaf to a wire rack to cool slightly.
- Slice and serve warm with butter and a drizzle of honey or at room temperature.
Notes
Variations
Try pepper jack instead of cheddar for extra heat.Add cooked bacon for a smoky flavor.
Mix in a pinch of garlic powder or onion powder for a savory boost.
Storage
Keep the bread wrapped at room temperature for up to 2 days.Refrigerate for up to 5 days and reheat slices in the oven or toaster.
Freeze sliced bread for easy portions and reheat as needed.
Nutrition
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