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!
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.
Stephanie says
Hi Lisa!
I’m making a variety of breads for co-worker’s Christmas gifts this year and I’m going to try yours this weekend to be included in my selection of breads. What kind of beer did you use? My (adult) kids all have their favorites, but I’m looking for some additional suggestions on what to try . . .
Thanks bunches!
Stephanie
Hi Stephanie! The only types of beer that I’ve used in beer bread is pilsners, but that’s what I like to drink. I have read that making beer bread is a lot like cooking with wine, whatever taste you go with for the alcohol is only going to intensify once you cook it, so be sure to choose something that you like! I like the pilsner because it has a nice mild flavor that doesn’t make the bread too bitter. I hope that helps!
suzanne says
I know this might be a dumb question, but is self rising flour the same as all purpose flour?
Not a dumb question at all Suzanne! They are definitely not the same. The self-rising flour is what makes this recipe so easy. You don’t need any yeast at all or rising times. Love it! Definitely worth buying a bag :)
Kisha says
Hi question for you – Can you use a carbonated beverage instead of beer? I know the ‘beer cooks out’ but we aren’t a fan of beer, and have often sub’d sprite or some other 7up type of soda for the beer.
Do you think it’ll work in this, or should I just try it and report back? LOL We have a friend who LOVES jalapeno and this would make a nice travel gift for him since he travels all the time. . .
Thanks in advance!
Kisha
Kisha, I’m going to have to say try it and report back, lol! I definitely think it will change the flavor, but I don’t know about the constancy or what it will do the baking time. Actually, I might try it and report back :)
Kisha says
Wonderful! I’ll keep you posted :) thanks for the quick reply!
Kisha says
Thanks for the quick reply! I may try it and let you know!
Janet says
Can the beer bread be converted to gluten free?
I think so! You could try making your own self-rising flour (there are lots of great recipes for it, found by searching google), and then you could use a gluten free flour when making the self-rising flour.
Adam D Haskins says
IPAs aren’t dark beers but great recipe!
Liz says
Do I need to add extra flour for high altitude cooking ?
I’m so sorry, Liz, I don’t have any experience with cooking at high altitudes.