Speckled with cheese and pepper, this jalapeño beer bread is the perfect side for all your Tex-Mex meals. With just the right amount of beer and heat, it’s the only bread you’ll be making from now on.
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Easy Cheddar Jalapeño Beer Bread
If you’re craving something cheesy and spicy to go with your meal, this jalapeño beer bread is just what you need! Don’t worry if you’re not a pro-baker, though. This quick bread recipe is so easy it doesn’t require yeast, rising, or kneading. In other words, it’s fail-proof.
Baked in lots of butter, this loaf has a crunchy, golden exterior for a perfect bite. However, the irresistibly moist interior is thanks to the help of my good friend: beer. Go light for a milder flavor, but you can also go dark and give your beer bread some new personality. A bit of bacon helps too!
Loaded with cheddar cheese and jalapeños, every slice is waiting to be spread with butter for an even richer flavor. It’s so good you might eat it just for the sake of it, although you do get bonus points for serving it with Mexican and Tex-Mex dishes so that it lasts a little longer.
What is Beer Bread?
Beer bread is any type of bread with beer in its batter/dough. The beer in the recipe typically substitutes yeast or other leavening agents like baking powder and baking soda.
It’s usually savory and can be made plain or with add-ins. For this recipe, I took my favorite Beer Bread recipe and added in jalapeños and shredded cheddar cheese. Popular flavors include cheese, bacon, and pepper beer breads.
Aside from the add-ins, the type of beer also affects the flavor. Light beers provide a lighter flavor, while darker beers add a more pronounced beer flavor to the bread.
What Does The Beer in Beer Bread Do?
Beer acts as the primary leavening agent in beer bread. Since there is no yeast in the batter, it’s the beer’s yeast that interacts with the sugar in the dough and causes the bread to rise. Without it, it would be a block of solid bread with an extremely dense crumb due to a lack of aeration (air bubbles).
The three most important ingredients are jalapeños, beer, and cheese. Check the recipe card at the bottom of the post for full ingredient amounts.
- All-purpose flour – Don’t use plant-based flour.
- Granulated sugar – Light brown sugar is a good swap.
- Baking powder – Please don’t use baking soda.
- Butter – I prefer unsalted. If you use salted butter, reduce the salt in the rest of the recipe.
- Cheddar cheese – Any sharp, melty cheese like Pepper Jack will work too.
- Jalapeños – Feel free to use fresh or canned chiles.
What Beer Is Best For Beer Bread?
For this recipe, a medium bodied beer with a mild flavor like a lager or pale ale is best. I personally like to use Yuengling traditional lager or Shiner Bock. This will allow the cheddar and jalapeños in the bread to shine through while still giving you a taste of beer in each bite.
However, I have often used a light beer to great success. Whenever I visit my parents, all they have on hand is Miller Lite. It still makes a terrific beer bread! So don’t get too hung up on what kind of beer to use, your bread will be delicious with just about any beer.
How to Make Cheesy Jalapeño Beer Bread
This bread is all about making a simple batter, adding the beer, cheese, jalapeño, and baking it with lots of butter. It’s easy!
- Prepare the pan. Preheat the oven to 350°F. Grease a 9×5″ inch” loaf pan. Don’t use a larger baking pan because the batter will spread out more, affecting the baking time. Line the loaf pan with parchment paper for easy removal and clean-up.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the beer. Using a wooden spoon or silicone spatula, stir the beer into the dry ingredients until just combined.
- Incorporate the add-ins. Fold in the cheddar cheese and jalapeños.
- Add the butter. Carefully pour half of the melted butter into the bottom of the loaf pan. Then spoon the batter into the pan. Spread it out evenly. Pour the rest of the butter on top.
- Bake it. Place the loaf pan on top of a cookie sheet in case any butter spills over during baking. Don’t place it on a glass baking dish because this will affect the cooking time as well. Bake the loaf for 50-60 minutes or until golden brown. A toothpick inserted in the center should come out clean.
- Serve. Remove it from the heat. Serve immediately with a smear of butter.
Tips for the Best Beer Cheese Bread
Follow these tips for easy variations of this jalapeño beer bread and how to avoid common errors like rubbery bread:
- Make it spicy. Swapping the jalapeños for serrano peppers will give you a spicier beer bread. Or alternatively, you can leave the seeds in the jalapeños to give your bread 2x the heat!
- Less heat. If you can’t handle the heat in jalapeños, you can substitute them for a diced green bell pepper or use a can of hatch green chilis (make sure to drain any liquid before adding them to the batter).
- Add bacon. Cook 2-3 bacon strips and then crumble them. Incorporate the bits of bacon into the batter and bake as usual. This will give your bread wonderful smokiness and some crunch.
- Don’t over-mix. Over-mixing the batter will result in dense, rubbery beer bread. Only mix the ingredients until just combined.
- Let it cool. Let the loaf rest in the pan for 5-10 minutes after baking so its structure has some time to set. It will be much easier to slice and serve.
Can I Double This Recipe?
Absolutely! If cooking for a crowd, double this recipe and bake it in a 9×13″ casserole dish. The baking time should be about the same, just make sure to keep an eye on it and pull it out of the oven when a toothpick inserted in the center comes out clean.
What to Serve with Cheddar Jalapeño Beer Bread
Mexican and Tex-Mex dishes are great with this jalapeño beer bread! If you’re looking to go the Mexican route, try it with my Salsa Verde Chicken and Avocado Chicken Enchiladas. For something Tex-Mex, dip it into my Slow Cooker Turkey Taco Soup or this amazing Chunky Beef Chili. You can also pair it with Crockpot Mexican White Chicken Chili or Chili Colorado!
How to Store Leftovers
Once fully cooled, store this bread in an airtight container at room temperature for up to 3 days. Keep it away from any heat and sunlight. If your area is particularly hot or humid, refrigerate it for up to 5 days and let it come down to room temperature before serving.
Can I Freeze This?
Yes! Slice the bread and then wrap each slice in plastic wrap twice. Transfer the slices to a freezer-friendly bag or container. Freeze it for up to 3 months. When ready to eat, place it on the counter until fully thawed or microwave the slices for up to a minute or until warm.
More Easy Bread Recipes
- Easy Mexican Bolillos
- Cheddar Jalapeno Cornbread
- Easy Homemade Bread
- Jalapeño Cornbread Muffins
- Easy Homemade Biscuits
- Sweet Cornbread
- Jalapeño Cheddar Bread
- Bacon Beer Bread
Cheesy Jalapeño Beer Bread
This cheesy and spicy jalapeño beer bread is the perfect side for all your Tex-Mex meals. It's the only bread you'll make from now on!
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 bottle (12 oz) beer
- 1 stick butter, melted
- 1 1/2 cups shredded cheddar cheese
- 2 jalapeños, seeded and diced
- Preheat the oven to 350°F. Grease a 9x5 inch loaf pan. Line with parchment paper for easy removal (optional).
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed. Fold in the cheddar cheese and jalapeños.
- Pour half the melted butter into the bottom of the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.
- Place loaf pan on cookie sheet in case there is any butter that spills over as it bakes.
- Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Serve immediately with a smear of more butter, or reheat in the microwave for 20 seconds.
More Heat: As this recipe is written, your beer bread will be mild in heat. If you want your bread to be spicy, leave the seeds in the jalapeños to double the heat!
Storage: Store bread in an airtight container at room temperature for up to 3 days. Store in the fridge to extend that to 5 days. Freeze bread for up to 3 months.
Amount Per Serving: Calories: 341Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 602mgCarbohydrates: 39gFiber: 1gSugar: 6gProtein: 9g
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