This easy cheesy jalapeño cheddar cheese beer bread recipe makes the best homemade bread that can be made in the kitchen.
With a moist center, a crunchy cheesy outer crust, and a salty, slightly sweet and spicy flavor; this bread is delicious by the slice or used for a gourmet sandwich!
This bread boasts a cheesy crunchy outer crust, moist center inside, and spicy flavor all around.
Watch this video on how to make beer bread
Ingredients
To make this jalapeno cheddar cheese bread, you need the following ingredients:
- all purpose flour
- baking powder
- sugar
- salt
- beer- You want a lighter flavored beer. A strong flavored beer will over take the sweetness of the bread and the saltiness of the cheddar.
- sharp cheddar cheese- The sharp cheddar will bring out the cheese flavor better than a mild cheddar.
- pickled jalapenos- Fresh jalapenos are not as good in this recipe. Use the pickled jalapenos for a stronger jalapeno flavor.
Steps to make jalapeno cheddar beer bread
Follow these easy instructions on how to make jalapeno cheddar beer bread.
- In a large mixing bowl, mix flour, baking powder, salt, and sugar.
- Fold in 1 cup of cheddar cheese and pickled jalapeno peppers reserving a few pickled jalapenos to add to the top of bread.
- Create a well in the center of flour mixture and pour beer into the center. Mix with spoon until the flour absorbs the beer being careful not to over mix. Dough will be sticky.
- Place dough into a greased loaf pan.
- Top dough with the remaining jalapeños and sprinkle on the remaining ½ cup of cheese.
- Bake at 350 for 60 to 65 minutes until bread is done.
- Remove from oven and allow bread to rest in pan for 5 minutes.
- Remove bread from loaf pan and cool bread on wire rack until completely cooled to retain moisture.
Note: This is a great way to get rid of those cheap beers that are looming in your fridge from a party.
The lighter tasting, the better. You want to be able to taste the sweetness of the bread, blended with the salty cheddar and jalapeños.
This recipe was featured in City View Magazine in Fayetteville, NC for the Food & Wine Issue.
This is their biggest issue, so I was extremely proud and excited to be a part of it.
Here are a few other recipes that have been featured in City View Magazine from my website:
- Port Wine Cheese Ball
- The Best Crockpot Beer Brats and Onions Recipe
- Bacon Wrapped Dates Stuffed with Manchego
- Jalapeno Cheese Grits
- French Toast Roll Ups
- Mexican Fried Ice Cream
Please leave me a comment below if you make this beer bread, tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your bread on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Easy Jalapeño Cheddar Cheese Beer Bread Recipe
Ingredients
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp sugar
- 1 cup sliced pickled jalapeño peppers
- 1 ½ cup sharp cheddar cheese
- 12 oz beer a lighter tasting beer
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix 3 cups flour, 1 tbsp baking powder, 1 tsp salt, and 3 tbs sugar.
- Fold in 1 cup of cheddar cheese and 1 cup pickled jalapeno peppers reserving a few pickled jalapenos to add to the top of bread.
- Create a well in the center of flour mixture and pour 12 oz beer into the center.
- Mix with spoon until the flour absorbs the beer being careful not to over mix. Dough will be sticky.
- Place dough into a greased loaf pan.
- Top dough with the remaining jalapeños and sprinkle on the remaining ½ cup of cheese.
- Bake for 60 to 65 minutes until bread is done.
- Remove from oven and allow bread to rest in pan for 5 minutes.
- Remove bread from loaf pan and cool bread on wire rack until completely cooled to retain moisture.
- Slice and eat after completely cooled.
Kim
This bread was a crowd pleaser, as everyone asked for the recipe. It was so easy and looked like I bought from a store. The moist center and crispy crust was perfectly paired with chicken tortilla soup. I will definitely make again.
Sandy
Very easy, very pretty, very tasty! Made for Easter. Thank you for a nice recipe that actually goes together the way it's supposed to!
Dawn - Girl Heart Food
I don't eat a lot of bread either, but I do really enjoy it and I definitely have to work hard on the treadmill if I want to eat certain things, lol. This one looks delicious and love the jalapeno/beer combo! Perfect on its own or with chili 🙂 Great photos!