Jalapeno Cheddar Beer Bread

5 from 3 votes

Made with a few simple ingredients (and no yeast) this jalapeno beer bread is a quick bread recipe you're going to love serving up!

Prep Time10

Cook Time50

Total Time1

Course: Snack

Cuisine: American

Diet: Vegetarian

Servings: loaf

Calories: 2364kcal

Cost: Recipe $4.57

3 cups self rising flour ($0.78)
2 tablespoons granulated sugar ($0.05)
½ teaspoon salt ($0.01)
½ teaspoon garlic powder ($0.04)
½ teaspoon cumin ($0.04)
1 teaspoon Italian seasoning ($0.08)
¼ cup jalapeños, diced ($0.90)
1 cup cheddar cheese or Mexican blend, shredded ($1.00)
¼ cup green onions, chopped ($0.09)
1 can (12 ounces) beer ($0.91)

Preheat. Preheat the oven to 350°F and lightly grease an 8x4 loaf pan.
Mix Dry. In a large bowl, whisk together the self rising flour, granulated sugar, salt, garlic powder, cumin, and Italian seasoning.
Add Mix Ins. Stir in the diced jalapeños, shredded cheese, and green onions, reserving 3 tablespoons of cheese and 1 tablespoon of green onions for topping.
Add Beer. Pour in the beer and stir until a thick, sticky batter forms.
Assemble. Transfer the batter to the prepared pan and spread evenly. Sprinkle the reserved cheese and green onions over the top, adding sliced jalapeños if desired.
Bake. Bake for 50 to 60 minutes in an 8x4 pan, or about 45 minutes in a 9x5 pan, until a toothpick inserted in the center comes out clean.
Butter. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack and brush the top and sides with melted butter.
Serve. Allow to cool slightly before slicing.

Beer Choice. Any beer works, including inexpensive or mild varieties.
Flavor Swaps. Omit cumin or swap the cheese for pepper jack or Mexican blend.
Heat Level. Wear gloves when handling jalapeños to avoid skin irritation.
Storage. Store in an airtight container at room temperature for up to 5 days. Avoid refrigerating.