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- 3 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1 teaspoon garlic powder - 1 cup sharp cheddar cheese, shredded - 1-2 jalapeños, finely chopped (remove seeds for a milder flavor) - 12 oz non-alcoholic beer (or substitute with sparkling water) - 1/4 cup honey - 1/4 cup unsalted butter, melted I love using sharp cheddar cheese for its rich flavor. You can also try mild cheddar for a softer taste. If you want to mix it up, smoked gouda adds a nice twist. Pepper jack gives a spicy kick. Choose what fits your taste! To get the best flavor from jalapeños, start by choosing fresh ones. Look for firm peppers with bright skin. Next, slice them open and take out the seeds if you want less heat. Finely chop them for even distribution in the bread. You can also roast or sauté them for added depth. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This ensures the heat is just right for baking. While the oven heats, grab a 9x5 inch loaf pan. Grease it well with butter or cooking spray. This step is key to prevent the bread from sticking. In a large mixing bowl, add 3 cups of all-purpose flour. Then, add 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of garlic powder. Whisk these dry ingredients together until they blend nicely. Make sure there are no lumps. Next, fold in 1 cup of shredded sharp cheddar cheese. Add 1-2 finely chopped jalapeños too. If you want less heat, remove the seeds. In a separate bowl, take 12 ounces of non-alcoholic beer and 1/4 cup of honey. Stir them together until the honey dissolves completely. This creates a smooth mixture that adds flavor to the bread. Now, gently pour the wet mixture into the dry ingredients. Use a spatula to mix until just combined. It's okay if the batter has some lumps; this gives the bread a nice texture. Then, add 1/4 cup of melted unsalted butter to the batter. Fold it in gently. Be careful not to overmix. Transfer the batter into your prepared loaf pan. Level the top with your spatula. If you like, sprinkle extra cheddar cheese and jalapeño slices on top. Place the pan in your oven and bake for 40-45 minutes. The bread is done when it's golden brown and a toothpick comes out clean. Let it cool for about 10 minutes in the pan. Finally, remove it and let it cool completely on a wire rack before slicing. To get that fluffy texture, mix the batter gently. You want it combined but not smooth. Leaving some lumps gives the bread a nice rustic touch. Avoid overmixing when you add the melted butter. This keeps the bread light and airy. Cool the bread in the pan for about 10 minutes. This helps it set. After that, move it to a wire rack. Let it cool completely before slicing. If you cut it too soon, the bread may crumble and not hold its shape. Serve this bread warm for the best taste. Spread creamy butter on each slice. You can also use jalapeño-infused olive oil for extra flavor. For a pop of color, add chopped cilantro or chives on top. This makes your dish more vibrant and appealing. Pro Tips Adjusting Spiciness: For a milder bread, remove the seeds and membranes of the jalapeños. For more heat, leave some seeds in or add more jalapeños to the mix. Beer Selection: Use a flavorful non-alcoholic beer that you enjoy drinking, as it will enhance the flavor of the bread. Alternatively, sparkling water can be used for a lighter texture. Cheese Variations: Experiment with different types of cheese, such as pepper jack or gouda, to create unique flavor profiles for your bread. Storage Tips: Store any leftover bread in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months to enjoy later. {{image_4}} You can change up the cheese for fun flavors. Try pepper jack for a spicy kick. Gouda adds a smoky taste. For a cheesy twist, mix in crumbled feta. Each cheese gives a unique flavor and texture. You just need to keep the total amount around one cup. This way, the bread stays soft and moist. If you crave more heat, use habaneros instead of jalapeños. Habaneros pack a punch! Make sure to remove the seeds and chop finely. You can also try serrano peppers for a milder spice. If you want a mix, add a few more jalapeños with the habaneros. Adjust the amount to fit your taste. Just remember, the heat level can vary with each pepper. For a gluten-free version, swap all-purpose flour with a gluten-free blend. Look for blends that include xanthan gum to help with texture. The rest of the recipe stays the same. Mix in your favorite cheese and peppers. This way, everyone can enjoy this tasty bread, no matter their diet! To store leftover Jalapeño Cheddar Beer Bread, first let it cool completely. This step is key for keeping it fresh. Once cool, wrap the bread in plastic wrap or foil. Place it in an airtight container to keep out air. This method helps maintain moisture and flavor. Store it in the fridge for up to five days. If you want to enjoy it longer, freezing is a great option. To freeze your bread, wrap it tightly in plastic wrap or foil. You can also use freezer bags for extra protection. Label the bags with the date. This way, you won’t forget when you made it. It can last up to three months in the freezer. When you're ready to eat, simply thaw it overnight in the fridge. You can also leave it at room temperature for a few hours. Reheating Jalapeño Cheddar Beer Bread is easy. Preheat your oven to 350°F (175°C). Place the bread on a baking sheet. Heat it for about 10-15 minutes. This warms it up and crisps the outside. If you want it softer, wrap it in foil before reheating. You can also microwave a slice for about 20-30 seconds. Enjoy it warm, and let the flavors come alive! Yes, you can use regular beer. The flavor will change a bit. Regular beer adds a rich taste. It also gives the bread a nice rise. If you prefer non-alcoholic, that works too. Just use the same amount as the recipe states. To make the bread spicier, use more jalapeños. You can add extra seeds if you like heat. Another great option is to use habaneros. These peppers pack a punch! Chopping them finely helps spread the heat evenly. Adding a pinch of cayenne pepper also boosts the spice. Jalapeño Cheddar Beer Bread pairs well with many dishes. It goes great with soups, especially chili. The bread's flavor complements creamy soups too. Try it with a hearty stew for a filling meal. It also works well as a side for grilled meats. Enjoy it warm with some butter for a tasty treat! We covered the key parts of making Jalapeño Cheddar Beer Bread in this post. You learned about ingredients, step-by-step instructions, and important tips. I shared ideas for variations like different cheeses and spice levels. Remember, the right texture makes this bread stand out, and storage is easy! Enjoy your homemade bread with friends or family. With these tips, you will bake with confidence!

Jalapeño Cheddar Beer Bread

A savory bread infused with jalapeños and sharp cheddar cheese, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Bread
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 cup sharp cheddar cheese, shredded
  • 1 to 2 jalapeños, finely chopped
  • 12 oz non-alcoholic beer
  • 1 4 cup honey
  • 1 4 cup unsalted butter, melted

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). While the oven heats, take a 9x5 inch loaf pan and grease it generously to prevent sticking.
  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until they are thoroughly blended and free of lumps.
  • Next, fold in the shredded sharp cheddar cheese and the finely chopped jalapeños, ensuring even distribution throughout the dry ingredients.
  • In a separate bowl, combine the non-alcoholic beer and honey. Stir until the honey has completely dissolved into the liquid, creating a smooth mixture.
  • Gently pour the wet mixture into the dry ingredients. Using a spatula, mix just until combined—it's perfectly fine to leave some lumps for a rustic texture.
  • Add the melted butter to the batter, folding it in gently until just incorporated. Avoid overmixing to maintain a fluffy texture.
  • Carefully transfer the batter into your prepared loaf pan, leveling the top with a spatula for an even bake. For an extra touch, sprinkle additional cheddar cheese and jalapeño slices on top before baking.
  • Place the loaf pan in the preheated oven and bake for 40-45 minutes. The bread is done when the top is beautifully golden brown and a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes. After this, gently remove it from the pan and place it on a wire rack to cool completely before slicing.

Notes

Serve warm with creamy butter or jalapeño-infused olive oil for dipping.
Keyword beer bread, bread, cheddar, jalapeño