Cheesy Jalapeño Beer Bread (Printer-Friendly)
Savor the classic combo of cheddar and jalapeños in a moist, buttery loaf with a hint of beer and a golden, crunchy top.
# What You’ll Need to Cook:
→ Main
01 -
375 g all-purpose flour
02 -
50 g granulated sugar
03 -
15 g baking powder
04 -
5 g fine salt
→ Add-ins
05 -
240 ml beer, medium-bodied lager or pale ale
06 -
85 g unsalted butter, melted
07 -
140 g sharp cheddar cheese, shredded
08 -
2 medium jalapeños, deseeded and finely diced
# Steps to Prepare:
01 -
Preheat oven to 175°C. Grease a 23 x 13 cm loaf pan and line with parchment paper for easy removal.
02 -
In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended.
03 -
Add beer to the dry mixture. Stir gently with a wooden spoon or silicone spatula until just combined to avoid over-mixing.
04 -
Carefully fold in shredded cheddar cheese and diced jalapeños until evenly distributed throughout the batter.
05 -
Pour half of the melted butter into the bottom of the prepared loaf pan. Gently spoon the batter over the butter and spread it evenly. Drizzle the remaining butter on top of the batter.
06 -
Place the loaf pan on a baking sheet to catch any butter overflow. Bake for 50-60 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean.
07 -
Allow the bread to cool in the pan for 5-10 minutes. Remove and slice. Serve warm, ideally with a pat of butter.
# Extra Cooking Tips:
01 -
Avoid over-mixing to prevent a dense, rubbery crumb.
02 -
For increased spiciness, retain jalapeño seeds or substitute with serrano peppers.
03 -
Let the loaf rest before slicing for best texture.
04 -
Cooled slices can be individually wrapped and frozen for up to 3 months.