Made with a few simple ingredients (and no yeast) this jalapeno cheddar beer bread is a quick bread recipe you're going to love serving up!
This is by far the most incredible beer bread recipe I have ever tried before. Packed with so much flavor, a little kick of heat, and savory goodness in every slice, it's mouthwateringly good.
I am not a fan of beer and I only ever use it for cooking things like my Beer Brine Chicken Wings or my Oven Baked Beer Butt Chicken, but beer bread is a completely different creature worth noting. The beer helps to activate the flour, getting us the perfect consistency and texture while leaving behind a very subtle taste.
Why This Recipe Works
- It's a simple recipe. Jalapeno cheese beer bread is really easy to make and contains very easy to find basic ingredients.
- Minimal effort. This recipe is as easy as mixing, pouring, and baking. The hardest part is the patience because the house smells incredible while your loaf is baking.
- It's a savory loaf perfect for dinner. If you're looking for a nice side dish to a bowl of chili, serve at a BBQ, or simply looking for something to snack on, this cheddar jalapeno beer bread is a great combination of savory flavors that pair well with any meal.
🥘 Ingredients
Self rising flour- This is different from traditional all-purpsoe flour because it already contains the leavening agents needed to help the dough rise.
Granulated sugar- Use sugar to help cut down on the acidity in the bread.
Salt- This is a natural flavor enhancer.
Seasonings- For added flavor you will want to use garlic powder, cumin and Italian seasoning.
Beer-Use a can of your favorite beer or whatever beer you have on hand. This will help to activate the bread for a nicer crumb.
Shredded cheese- We like to use shredded cheddar cheese but you can use any cheese.
Jalapenos- Adding jalapenos will give this bread some delicious southern flavor.
Green onions- For more flavor depth adding green onions is ideal. It creates a perfectly savory loaf.
Butter- This will add a lot of richness and help to get a wonderfully golden top.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
🔪 Instructions
Check out how to make jalapeno cheddar beer bread with these simple step-by-step instructions:
Preheat your oven to 350 degrees F. Lightly grease the inside of an 8x4 bread loaf pan and set it aside.
In a large mixing bowl whisk together the self rising flour, sugar, salt, garlic powder, cumin, Italian seasonings, and salt.
Stir in the jalapenos, cheddar cheese, and green onions. Reserve 3 tablespoons of cheese and 1 tablespoon of green onions for the toppings.
Poor in the beer and stir well to mix. The dough should become a soft batter.
Pour the dough into the prepared bread loaf pan. Top with your reserved cheese, green onions, and additional sliced jalapenos if desired.
Bake in the oven for 50-60 minutes for an 8x4 loaf pan or about 45 minutes for a 9x5 bread loaf pan. The bread is finished when you can insert a toothpick into the center and have it come out clean.
Let the bread cool in the pan for 10 minutes before turning over onto a wire rack.
Brush the top and sides of the bread with melted butter. Let the butter soak in.
Let cool slightly before slicing and serving. One loaf can make 10 slices.
📖 Variations
If desired, you can omit the cumin seasoning from the recipe. I find that it adds a wonderful depth of flavor and a southwestern flair to the bread, but if you're not a fan of cumin, the bread is still fine without.
You can use any beer for this recipe but I usually go for cheaper beers or whatever we have on hand (which is usually Bush Lite because it's my husband's favorite). You can't go wrong with using your favorite!
You can omit the green onions from the recipe if desired.
Using a different cheese like shredded Mexican blend or Pepperjack will also taste good so use what you have on hand.
🍴 Recipe Tips
I highly recommend making sure that you have a pair of food-safe gloves when handling the peppers needed for this recipe. This will prevent you from burning your fingers, especially if you suffer from eczema on your hands as I do.
💭 FAQs
This bread can be wrapped and stored in an airtight container at room temperature for up to 5 days. I do not recommend storing it in the fridge as that will cause it to dry out and not taste as wonderful.
The activated agents in the beer (yeast) when combined with the leavening agents in the self rising flour (baking powder) works to help leaven the bread by giving it some lift and the texture you're wanting. you'll see your batter fizzy and bubbly before baking, this is a sin that it's already doing its job.
Nope! This is a great recipe to share with the family because almost all of the alcohol actually bakes out of the bread as it cooks. A can of beer is roughly 5% alcohol and in the hour it takes the bread to bake, an estimated 75% of that will evaporate. In percentages, you're looking at about 0.000375% of alcohol per loaf. *Numbers are estimates and may not be exact.
More great quick bread recipes to check out soon
- Simple Cherokee Fry Bread
- Easy Dandelion and Honey Quick Bread
- One Bowl Banana Bread
- Cinnamon Crumble Banana Bread
- Zucchini Bread Mini Loaves
- Pistachio Banana Bread
📖 Recipe
Jalapeno Cheddar Beer Bread
Ingredients
- 3 cups self rising flour ($0.99)
- 2 tablespoon sugar ($0.02)
- ½ teaspoon salt ($0.05)
- ½ teaspoon garlic powder ($0.05)
- ½ teaspoon cumin ($0.05)
- 1 teaspoon Italian seasoning ($0.10)
- 12 ounce beer ($0.65)
- 1 cup shredded cheese (cheddar or mexican blend (reserve 3 tablespoon for toppings) ($0.99)
- ¼ cup diced jalapenos (plus more for garnish) ($0.42)
- ¼ cup green onions (reserve 1 tbsp) ($0.04)
- ¼ cup melted butter ($0.38)
Instructions
- Preheat your oven to 350 degrees F. Lightly grease the inside of an 8x4 bread loaf pan and set it aside.
- In a large mixing bowl whisk together the self rising flour, sugar, salt, garlic powder, cumin, Italian seasonings and salt.
- Stir in the jalapenos, cheddar cheese, and green onions. Reserve 3 tablespoons of cheese and 1 tablespoon of green onions for the toppings.
- Pour in the beer and stir well to mix. The dough should become a soft batter.
- Pour the dough into the prepared bread loaf pan. Top with your reserved cheese, green onions, and additional sliced jalapenos if desired.
- Bake in the oven for 50-60 minutes for an 8x4 loaf pan or about 45 minutes for a 9x5 bread loaf pan. The bread is finished when you can insert a toothpick into the center and have it come out clean.
- Let the bread cool in the pan for 10 minutes before turning over onto a wire rack.
- Brush the top and sides of the bread with melted butter. Let the butter soak in.
- Let cool slightly before slicing and serving. One loaf can make 10 slices.
Notes
Variations
- If desired, you can omit the cumin seasoning from the recipe. I find that it adds a wonderful depth of flavor and a southwestern flair to the bread, but if you're not a fan of cumin, the bread is still fine without.
- You can use any beer for this recipe but I usually go for cheaper beers or whatever we have on hand (which is usually Bush Lite because it's my husband's favorite). You can't go wrong with using your favorite!
- You can omit the green onions from the recipe if desired.
- Using a different cheese like shredded Mexican blend or Pepperjack will also taste good so use what you have on hand.
Recipe Tips
- I highly recommend making sure that you have a pair of food-safe gloves when handling the peppers needed for this recipe. This will prevent you from burning your fingers, especially if you suffer from eczema on your hands as I do.
- This bread can be wrapped and stored in an airtight container at room temperature for up to 5 days. I do not recommend storing it in the fridge as that will cause it to dry out and not taste as wonderful.
- This is a great recipe to share with the family because almost all of the alcohol actually bakes out of the bread as it cooks. A can of beer is roughly 5% alcohol and in the hour it takes the bread to bake, an estimated 75% of that will evaporate. In percentages, you're looking at about 0.000375% of alcohol per loaf. *Numbers are estimates and may not be exact.
Leave a Reply