Cheddar-Jalapeño Beer Bread
Cheddar Jalapeño Beer Bread! This buttery, cheesy beer bread with a hint of jalapeño spice is a crowd pleaser!
Servings: 8 servings
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1¼ cups sharp cheddar cheese shredded
- 1 jalapeño seeded, deveined, and diced small
- 12 ounces beer I used Red Stripe
- 6 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F. Pour 2 tablespoon of melted butter into the bottom of the loaf pan, and brush all around pan to coat.
- In a medium bowl, combine all dry ingredients. Add cheese and jalapeño, and stir until combined.
- Add beer and about 2 tablespoons of melted butter. Mix until just incorporated. (Do not overmix. Batter will be thick.)
- Spoon bread batter into pan and distribute evenly. Brush the top with 1 tablespoon of butter.
- Bake for 35-40 minutes or until a skewer or knife inserted in the center comes out mostly clean and the top is golden brown.
- Brush the top of the loaf with remaining tablespoon of butter, and bake for another 5 minutes.
- Remove from oven and let cool for about 10-15 minutes before removing from loaf pan and slicing. Serve warm or toast up slices to reheat.