This jalapeño cheddar cheese beer bread recipe is made with sharp cheddar, pickled jalapeños, and light flavored beer that is baked until golden brown.
It has a moist center, crunchy cheesy outer crust, and a salty, slightly sweet, and spicy flavor. This cheese bread is delicious by the slice or used for a gourmet sandwich!
"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!"
★★★★★ - Sandy
This bread is delicious plain or topped melted butter.
I like to spread on pimento cheese spread on this cheddar cheese bread for sandwiches. I also like to pair it with my Buffalo Chicken Chili, Crockpot Vegetable Beef Soup, and Instant Pot Chili Mac. It also makes a great side dish to bring when you are invited as a guest for dinner. Enjoy! Xoxo~Katie.
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Ingredient notes and substitutions
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.
Watch how to make
Budget Saving Tip
This is a great way to get rid of those cheap beers that are looming in your fridge from a party.
Flavor Tip
For best results, choose a light flavored beer. You want to be able to taste the sweetness of the bread, blended with the salty cheddar and jalapeños.
Bacon, chives, or sliced green onions would be great add-ins for additional flavor.
In the press
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:
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!
📖 Recipe
Jalapeño Cheddar Cheese Beer Bread Recipe
Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 cup sliced pickled jalapeño peppers
- 1 ½ cup sharp cheddar cheese
- 12 ounces beer a lighter tasting beer
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, mix flour, baking powder, salt, and sugar.3 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 3 tablespoons sugar
- Fold in 1 cup cheddar cheese and pickled jalapeno peppers reserving a few pickled jalapenos to add to the top of bread.1 cup sliced pickled jalapeño peppers
- Create a well in the center of flour mixture and pour beer into the center.12 ounces beer
- 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.
Dana says
Can I add in some whole wheat flour to make this healthier?
Katie Crenshaw says
Yes. That should be fine.
Fred Brookhouser says
Easy recipe. It's in the oven, can't wait to try. Thanks.
Rachel says
Thank you! I have an almost identical recipe from one of the cookbooks in my camper and left it in there when we winterized so I’m so glad to have found this! The only difference in the other is the addition of garlic powder which I do like to add. 1/4-1/2 tsp depending on the strength of flavor you prefer to add. Again, glad to have found this because we were all craving this delicious bread. Lol
Brenda says
Question:
Do you use cold beer or room temperature beer? Thank you, looking forward to trying this!
Katie Crenshaw says
Room temperature beer is better. I honestly have used cold beer because I forgot to have one out before I had began making the bread and it turned out fine.... But room temperature is better.
Kim says
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 says
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 says
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!