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Cheesy Jalapeño Beer Bread

beer bread

I adapted this beer bread recipe from my friend Kathryn at AustinGastronomist, who in turn adapted it from another site. It’s a recipe roundtable.

Kathryn used the recipe as part of a food swap, handing out bags of the dry ingredients mixed together with a note attached: Just add beer. It’s a great gift, I think, for housewarming (what makes a house warmer than a loaf of bread baking in it?!) or new baby or any other situation in which quick food is a blessing.

The idea to add jalapeños and cheese came from the Czech Stop bakery in West, Texas where we shot the episode on that Czech-Tex classic, the kolache. The bakery is also known for their jalapeño cheese bread and good god almighty, is it delicious. We watched them make it and I was shocked – Shocked! – at how much cheese and jalapeños they stick in there! Phew! Enough to make your eyeballs pop outta yo head. But so tasty.

My version doesn’t go quite as heavy on the peppers and cheese because I like my eyeballs right where they are, but you could probably up them both a little without much effect on the final product, save it being more cheesy and delicious and calorie dense. Since I prefer mine slathered with soft butter, I’m a little more reasonable with the cheese. A little more cheesonable, if you will.

Sorry bout dat. It’s the fetus in my womb talking.

beer bread

Look at the crispy craggles on top!

Beer Bread Video

Beer Bread Recipe – Printable!

Print

Cheesy Jalapeño Beer Bread

beer bread
  • Author: Hilah Johnson
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 10

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1 1/4 cups all purpose flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons salt
  • 4 teaspoons baking powder
  • 1/2 cup grated sharp Cheddar (2 ounces)
  • 1/2 cup chopped pickled jalapeños
  • 12 ounces beer
  • 2 tablespoons butter, melted

Instructions

  1. Set oven to 350ºF and grease a loaf pan.
  2. Combine dry ingredients in a large bowl, making sure there are no sugar lumps, and toss grated cheese shreds around to coat.
  3. Add beer and jalapeños and mix. Dough will be thick.
  4. Scrape into loaf pan and spread evenly. Pour melted butter on top.
  5. Bake 45-55 minutes until a toothpick inserted in center comes out clean.
  6. Cool in pan 5 minutes, then turn onto rack to cool completely before storing or slice and eat while warm, with more butter of course

Nutrition

  • Serving Size: 1 slice
  • Calories: 274
  • Fat: 3
  • Carbohydrates: 30
  • Protein: 4.8

Sliced beer bread is awesome when it’s warm and buttery next to a bowl of Texas chili or minestrone soup. It’s also great on its own as a snack (Testify!) or toasted for breakfast. I bet it would make fan-tiddly-astic grilled cheese sandwiches, too. It’s best served the same day, in my opinion, but it will last just fine for a couple days at room temperature if wrapped up tightly. The cheese and beer help keep it soft and tender. Refrigerate for longer storage, me thinks.

14 Comments

  1. Marc on July 19, 2014 at 11:01 pm

    Thanks, your recipes look delicious. I love this one. (Beer Bread) You make me want to start making the recipe right away, haha. Excellent work. A+

    • Hilah on July 20, 2014 at 12:17 pm

      Thanks, Marc! Hope you try this one some time. It’s really a winner 🙂

  2. FoodJunkie on July 20, 2014 at 9:20 pm

    Sounds like another winner. I like home made bread but it’s hard to find a block of free time long enough for regular yeast bread. I hope to give this a try tomorrow.

    • FoodJunkie on August 4, 2014 at 4:29 pm

      I made this yesterday to accompany a pot of Cullen skink (Scottish smoked haddock chowder). The bread is easy and pretty much fool proof. This is a tasty bread that can easily be modified to suit your taste or what’s available. I will definitely make this again. The loaf is moist so I agree that refrigeration is definitely required if you don’t expect to use it all in a day or two. Great recipe Hilah.

  3. Ryan on July 24, 2014 at 5:44 pm

    This would probably make some kick ass savory bread pudding…

    • Hilah on July 25, 2014 at 9:27 am

      Oh hell to the yeah, Ryan. You’re a genius!

  4. Alex on August 10, 2014 at 1:56 pm

    Hi Hilah! I love your recipes and have tried several of them, and they have been huge hits! I’ve tried to make this bread twice, and both times had a slammin’ golden brown crunchy crust (thanks, butter!), but the inside of the bread was pretty undercooked/pudding-y (which is still awesome, but not what I was hoping for). I followed the recipe exactly (and when it was still undercooked inside I cooked it longer with foil on top, and then put the rung lower in the oven), but nothing really changed. Any advice for my next try? Thanks so much!

    • Hilah on August 11, 2014 at 5:23 pm

      Hi Alex!
      Try reducing your oven heat by 25 degrees and increase the cook time to an hour and 15mins. Pudding-y bread is definitely NOT what we’re after! 😉
      Hope that helps next time.

  5. Linda on August 15, 2014 at 10:01 am

    Hey momma! I have an overabundance of jalapenos from the garden. Would fresh peppers work instead of the pickled ones? How about a recipe to pickle them?!? Thanks dawlin!

  6. Nickas Arbata on October 22, 2014 at 8:41 pm

    Holy smokes, what an amazing recipe! I found your YouTube channel via your Halloween gummy worm video. Who would have imagined it would lead me to the best recipe ever?!

    This recipe is perfect. Bread usually intimidates me because it takes so long and I never have yeast in my pantry. This recipe, however, is so easy and I had every ingredient to hand. I followed the recipe exactly, and it came out perfect and delicious! This recipe contains my four favorite things in life: beer, cheese, jalapeños, and bread. It’s fantastic. I ate half of it straight out of the oven but imagine that it’d be great toasted with some butter or as a side with some other spicy food or chili like you mentioned.

    Thanks again, I can’t wait to try more of your recipes!

    • Hilah on October 23, 2014 at 8:12 am

      Welcome, Nickas! So happy you found me and double happy you had a great success with the beer bread. 😀 I should make more soon, too.
      Thanks for writing!

  7. Honorarius on March 2, 2015 at 5:24 pm

    A bread recipe so simple even I can make it!!! Spectacular recipe, this is going to be something I make on a regular basis…

  8. Dominick on September 26, 2015 at 9:40 pm

    Hi Hilah,

    I’ve just started cooking with Cast Iron (imagine that and I’m 66) and was looking on youtube for some cornbread recipes and found yours. I wanted to print it out so I went to you website. Wow, I’ve already printed a half dozen recipes. I’ve been losing weight and like to make things in small portions (except the cornbread, have to use my skillet). Was wanting to know if your CHEESY JALAPEÑO BEER BREAD could be adapted to a muffin pan and if I’d need to make any changes? Love JALAPEÑOS and HABANEROS.

    I also just started canning 2 months ago and have had great success, especially with beans. I’ve printed a few of your pinto bean recipes and think I could adapt them for pressure canning.

    Love you recipes!

    Dom

    • Hilah on September 27, 2015 at 7:27 am

      Hey Dom!
      I think you could definitely bake this batter in a muffin tin! I’d oil the cups and bake for about 20 minutes. Let me know how it works out!

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