This easy Beer Bread recipe has pieces of crispy smoked bacon, flavorful, mildly spicy jalapenos, and a generous portion of sharp cheddar, all wrapped up in a moist loaf with a buttery crust. It is really hard to stop eating this bread! Consider yourself warned. This no-knead loaf comes together quickly using almost any non-light beer. It freezes well, so make an extra loaf to enjoy in a couple of weeks.
Well, after the walk yesterday, I decided that we had so much exercise that I would whip up a delectable savory loaf of beer bread. Have you ever tried beer bread? It is so divine. It is just simply amazing and so darn easy. There isn’t any yeast dissolving involved as the beer acts as a leavening agent, and the bread is always moist. This bread is a flavor-packed loaf that is perfect for chili, sandwiches, soup, or just by itself.
How to make Beer Bread
In a large bowl, stir together the flour, baking powder, salt, garlic powder, cumin, sugar, bacon, jalapeno pepper and cheddar cheese. Pour the beer over the mixture and mix just until combined. Do not over-mix the dough, as you do not want it to get tough. Spoon the dough into the loaf pan. Pour the melted butter over the top of the batter. Bake for almost one hour or until lightly browned on the top and set. Let the pan cool on a wire rack for about 10 minutes before inverting, and let it cool again before slicing.
What beer is best for beer bread?
I have used all kinds of non-light beers with great success. Stay away from the flavored microbrews unless they complement the flavor of the bread. A pumpkin ale or peach IPA is not going to go well with the other flavors in this bread. However, a maple bacon stout might be excellent.
Tips for making Beer Bread
- Use excellent quality bacon and cheddar.
- Look for younger jalapeno peppers that are smooth and green all over with no striations or blemishes. These young green peppers are less stressed and more mild.
- Use any non-light beer. Stay away from the flavored microbrews unless the flavor complements the bread.
- Do not over-mix the dough.
- The bread loaf is done when set and lightly browned. You can use the toothpick test on this bread, but it may come out with a little cheese on it and still be done.
- Remove the cooked bread from the pan as soon as possible and let it cool for at least twenty minutes.
- Other shredded cheese to try include Pepper Jack, Gouda, Colby, or Parmesan.
- Try dried herbs like oregano or marjoram or fresh herbs like rosemary, thyme, or dill.
- Store leftovers in a storage bag or airtight container in the fridge for up to 3 days.
- To freeze, first fully cool and then wrap in plastic wrap, then aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
What to serve with beer bread
- Soup – try my 15 bean soup, loaded potato soup, stuffed pepper soup, Italian sausage soup, or cabbage soup
- Chili – my favorite is pumpkin chili, but close seconds are Cincinnati chili, turkey chili, and crock pot chili
- Stew – cowboy stew, hamburger stew, mulligan stew, Irish stew
- Scrambled eggs, poached eggs, or make egg sandwiches. Trust me, you will love it.
Do not be intimidated by the jalapeno peppers. They are perfect in this tender loaf and complement all the other flavors perfectly. If you like the heat, add a couple more tablespoons! Put this treat on the list for this coming week! You will not be disappointed. I prepared eggs over easy sandwiches with it this morning, and they were so scrumptious!
This tasty quick bread recipe can be whipped up in no time at all. Prep time on it is only about 15 minutes. This bread is wonderful for breakfast sandwiches, burgers, and leftover meatloaf. It is a little piece of heaven. Leftovers should be stored in the refrigerator. Slice off what you want and heat in the microwave for about 20 seconds at 60% power. Tastes just like it did when you took it out of the oven.
More Bread Recipes you will love!
Best Beer Bread
Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 2 tablespoons sugar
- 6 slices crispy cooked bacon coarsely chopped
- 3 tablespoons jalapeno pepper finely minced
- 2 1/4 cups grated cheddar cheese
- 1 beer 12 ounce at room temperature
- 3 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan.
- In a large bowl, mix flour, baking powder, salt, garlic powder, cumin, sugar, bacon, jalapeno pepper and cheddar cheese. Pour beer over the mixture and mix just until combined. Do not over-mix. Spoon into loaf pan. Pour melted butter over the bread.
- Bake for 50-60 minutes or until set and lightly browned. Move to a wire rack to cool for 10 minutes. Remove from the pan and allow to cool for at least 20 minutes before cutting into the loaf.
Video
Notes
- Use excellent quality bacon and cheddar.
- Look for younger jalapeno peppers that are smooth and green all over with no striations or blemishes. These young green peppers are less stressed and more mild.
- Use any non-light beer. Stay away from the flavored microbrews unless the flavor complements the bread.
- Do not over-mix the dough.
- The bread loaf is done when set and lightly browned. You can use the toothpick test on this bread, but it may come out with a little cheese on it and still be done.
- Remove the cooked bread from the pan as soon as possible and let it cool for at least twenty minutes.
- Other shredded cheese to try include Pepper Jack, Gouda, Colby, or Parmesan.
- Try dried herbs like oregano or marjoram or fresh herbs like rosemary, thyme, or dill.
- Store leftovers in a storage bag or airtight container in the fridge for up to 3 days.
- To freeze, first fully cool and then wrap in plastic wrap, then aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
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Val
Does this bread freeze well.
Beth Pierce
Yes it does
Rowena
I made this bread tonight with pork crusted medallions and steamed broccoli. I wish I could’ve shown you the excitement on my husband’s face! 😁 The bread was easy to make and delicious (even without the cumin)! Thank you for sharing this recipe!
Beth Pierce
You are most welcome Rowena! I am so glad that you liked it. I love that bread!
Veronica
I used this as a base recipe. I “veganized” it by omitting the bacon and using shredded vegan cheddar cheese, topped with vegan melted butter. I’ve made it twice in one week. It’s soooo good! Love the chewy texture. Served alongside a vegan burrito mixed grain bowl. This recipe is a keeper!
Beth Pierce
Your whole meal sounds absolutely delicious! You are making me hungry!!
Leslie
I made this great bread to go with out Chili dinner. Only change I made was I used the bacon drippings with added butter to get the 3tablespoons. Added just that little extra,like it needed anything else. This was great
Beth Pierce
Thanks Leslie! So glad that you liked it! Thanks for the tip! Sounds delicious!
Donna
Can this Jalapeno Bread be made in the Breadmaker? Thanks, Donna
Beth Pierce
I am not sure. I have never tried. Maybe one of the readers will know the answer.
Tammi Reid
I found this mouth watering receipe this morning and I made it this afternoon. I just took it out of the oven and wow!! It is delicious!! I had all ingredients on hand. My husband has threatened to eat all of it since his Red Stripe beer made it so delicious. I amped up the peppers, we like it hot and added some basil and fresh garlic. I will make again.
Beth Pierce
Awesome Tammie! So glad that you and your husband liked it. Did you get some before he ate it all up? I like things spicy too!
Melissa
So much flavor packed into this bread! It didn’t disappoint!
Natalie
Love how cheesy it looks! Love breads & love a little kick from the japapeno!
Eden
This was so good! We loved this recipe!!
Angie
I’m interested to try this recipe, but am wondering if I could make it as a drop biscuit instead of a loaf? Would I just brush the tops with melted butter? Do you think this would work?
Beth Pierce
I think it would work but I have never tried it. Yes I would brush the tops with the melted butter.
Dale
Great flavor. I came out more like a biscuit type of bread, which is a good thing. Will make for a great biscuit and gravy morning.
Beth Pierce
Thanks Dale! So glad that you liked it! My husband just loves that bread!
Kristen
What could you make with it for a main dish..? And the bread as a side for dinner
Beth Pierce
Chili, beef barley soup, corn chowder soup, hamburger soup, lasagna roll ups, baked spaghetti, Mississippi pot roast! So many delicious possibilities that it is hard to pick just one.
Jamie
Can I use baking soda in stead of powder?
Beth Pierce
No I would not.
Dthorses
OMG – this bread was amazing! I made it with Guinness which complimented the flavors perfectly. Thanks for the great recipe!
Beth Pierce
Thanks so much! I am so glad that you liked it! We love it too! It is so yummy!
Amber
First time making this and OMG!!!!! I’ll never be skinny at this rate!!! Made with a spiral ham and beans!!!
Beth Pierce
LOL! Thanks Amber!! So glad that you liked it!
Marty
Could you use jalapeños from a jar instead of fresh?
Beth Pierce
Yes you sure can. I would drain them real well!
Cynthia
Can u make this with self rising flour
Beth Pierce
I am not sure since the beer provides the yeast that makes the bread rise along with flavor and moisture. Not sure at all how it would turn out. I always use all purpose flour.