This Loaded Jalapeño Beer Bread recipe is an easy twist on my delicious three ingredient beer bread ! The delicious taste of jalapeño poppers in moist and rich beer bread! This beer bread recipe is the perfect thing to put out on game day!
Jalapeño Beer Bread is a great simple spin on my beer bread recipe . It is like the delicious love child between beer bread and jalapeño poppers . You will want to make this recipe on repeat.
How to Make Jalapeño Beer Bread
This recipe comes together by mixing together self rising flour, sugar, and cooked bacon, then mixing in beer, and finally folding in cream cheese that has been blended with pickled jalapeños . It is very simple and over the top delicious.
Tips and Tricks
- Pick a beer you like: This recipe will work with all different types of beer, so make sure you pick one you love the taste of. You can even make it with soda.
- Don’t replace the self-rising flour: The self-rising flour in this recipe can’t be replaced with all purpose flour.
Storing
Store your beer bread in an airtight container for four to five days. This bread is also great for freezing. You can freeze it as single layers or as a whole loaf. Store it in an airtight container or tightly wrapped in the freezer for up to three months.
If you make my jalapeño beer bread recipe or any of my other recipes, leave me a comment and let me know what you think!
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Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup pickled jalapeños drained and diced
- 3 cups self-rising flour (found in the baking aisle near the all purpose flour)
- 1/2 cup granulated sugar
- 6 slices thick cut bacon diced, cooked, and drained
- 12 ounces beer
- 1/4 cup butter melted
Instructions
- Preheat your oven to 375 degrees. Grease a 9 inch bread pan and set aside.
- With a hand mixer beat together the jalapeños and the cream cheese until combined, about two minutes. 8 ounces cream cheese, 1/2 cup pickled jalapeños
- In a large bowl, mix the self-rising flour and the sugar together. Then mix in the crumbled bacon. 3 cups self-rising flour, 1/2 cup granulated sugar, 6 slices thick cut bacon
- Gently stir in the beer. Once it is fully integrated, stir in the jalapeño and cream cheese mixture. 12 ounces beer
- Pour the batter into the prepared bread pan. Pour the melted butter over the top. 1/4 cup butter
- Bake for 40 minutes or until the top is golden brown. Allow the bread to rest in the pan for 10 minutes before removing and to cool completely.
- Best if enjoyed within two days of baking.
did you make this
Loaded Jalapeño Popper Beer Bread Recipe
- Youtube
- Newsletter
This Loaded Jalapeño Beer Bread recipe is an easy twist on my delicious three ingredient beer bread ! The delicious taste of jalapeño poppers in moist and rich beer bread! This beer bread recipe is the perfect thing to put out on game day!
Jalapeño Beer Bread is a great simple spin on my beer bread recipe . It is like the delicious love child between beer bread and jalapeño poppers . You will want to make this recipe on repeat.
How to Make Jalapeño Beer Bread
This recipe comes together by mixing together self rising flour, sugar, and cooked bacon, then mixing in beer, and finally folding in cream cheese that has been blended with pickled jalapeños . It is very simple and over the top delicious.
Tips and Tricks
- Pick a beer you like: This recipe will work with all different types of beer, so make sure you pick one you love the taste of. You can even make it with soda.
- Don’t replace the self-rising flour: The self-rising flour in this recipe can’t be replaced with all purpose flour.
Storing
Store your beer bread in an airtight container for four to five days. This bread is also great for freezing. You can freeze it as single layers or as a whole loaf. Store it in an airtight container or tightly wrapped in the freezer for up to three months.
If you make my jalapeño beer bread recipe or any of my other recipes, leave me a comment and let me know what you think!
- Youtube
- Newsletter
Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup pickled jalapeños drained and diced
- 3 cups self-rising flour (found in the baking aisle near the all purpose flour)
- 1/2 cup granulated sugar
- 6 slices thick cut bacon diced, cooked, and drained
- 12 ounces beer
- 1/4 cup butter melted
Instructions
- Preheat your oven to 375 degrees. Grease a 9 inch bread pan and set aside.
- With a hand mixer beat together the jalapeños and the cream cheese until combined, about two minutes. 8 ounces cream cheese, 1/2 cup pickled jalapeños
- In a large bowl, mix the self-rising flour and the sugar together. Then mix in the crumbled bacon. 3 cups self-rising flour, 1/2 cup granulated sugar, 6 slices thick cut bacon
- Gently stir in the beer. Once it is fully integrated, stir in the jalapeño and cream cheese mixture. 12 ounces beer
- Pour the batter into the prepared bread pan. Pour the melted butter over the top. 1/4 cup butter
- Bake for 40 minutes or until the top is golden brown. Allow the bread to rest in the pan for 10 minutes before removing and to cool completely.
- Best if enjoyed within two days of baking.
did you make this
Loaded Jalapeño Popper Beer Bread Recipe
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Youtube
Newsletter
Loaded Jalapeño Popper Beer Bread Recipe
Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup pickled jalapeños drained and diced
- 3 cups self-rising flour (found in the baking aisle near the all purpose flour)
- 1/2 cup granulated sugar
- 6 slices thick cut bacon diced, cooked, and drained
- 12 ounces beer
- 1/4 cup butter melted
Instructions
- Preheat your oven to 375 degrees. Grease a 9 inch bread pan and set aside.
- With a hand mixer beat together the jalapeños and the cream cheese until combined, about two minutes. 8 ounces cream cheese, 1/2 cup pickled jalapeños
- In a large bowl, mix the self-rising flour and the sugar together. Then mix in the crumbled bacon. 3 cups self-rising flour, 1/2 cup granulated sugar, 6 slices thick cut bacon
- Gently stir in the beer. Once it is fully integrated, stir in the jalapeño and cream cheese mixture. 12 ounces beer
- Pour the batter into the prepared bread pan. Pour the melted butter over the top. 1/4 cup butter
- Bake for 40 minutes or until the top is golden brown. Allow the bread to rest in the pan for 10 minutes before removing and to cool completely.
- Best if enjoyed within two days of baking.
Nutrition
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