Jalapeno Cheddar Beer Bread
Jalapeno Cheddar Beer Bread is an easy bread recipe that 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.
Servings: 8
Calories: 387kcal
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
Serving: 1g | Calories: 387kcal | Carbohydrates: 45g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 789mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 522IU | Vitamin C: 7mg | Calcium: 211mg | Iron: 0.5mg
