55 minutes

Jalapeño Beer Bread Recipe

Name: Loaded Jalapeño Popper Beer Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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)

Jump to Recipe

by Lisa Longley

posted: 09/17/18

This post may contain affiliate links. Please read my disclosure policy

by Lisa Longley

updated: 01/12/26

4.5 from 2 votes

This post may contain affiliate links. Please read my disclosure policy

Pin Share Tweet

Jump to Recipe

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!

a loaf of jalapeno popper beer bread recipe sliced up

PIN THIS RECIPE FOR LATER!

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.

spreading butter on a piece of jalapeno popper beer bread

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.

two slices of jalapeno popper bread stacked

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!

4.50 from 2 votes

Loaded Jalapeño Popper Beer Bread Recipe

Author: Lisa Longley

Serves: slices

(tap # to scale)

Prep: 15

Cook: 40

Total: 55

This Loaded Jalapeño Popper 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!

print pin it rate

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 Information

Serving: 1slice Calories: 329kcal (16%) Carbohydrates: 39.9g (13%) Protein: 7.7g (15%) Fat: 14.8g (23%) Saturated Fat: 8.6g (54%) Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2.1g Cholesterol: 46.2mg (15%) Sodium: 740.7mg (32%) Potassium: 93.1mg (3%) Fiber: 1.2g (5%) Sugar: 11.6g (13%) Vitamin A: 575IU (12%) Vitamin C: 17.5mg (21%) Calcium: 91mg (9%) Iron: 1.4mg (8%)

did you make this

Loaded Jalapeño Popper Beer Bread Recipe

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Lisa is the founder of Simple Joy. Lisa, is a self taught cook and avid lover of all things food, based in Milwaukee, Wisconsin. For the last 10 years Lisa has been reading cookbooks, experimenting in the kitchen, and learning everything she possibly can about cooking. The result has been the ability to create recipes, both classics and new twists, that readers fall in love with and make with ease. Lisa loves not only providing delicious and easy recipes, but also giving the why behind what we are doing in the kitchen. She gets such great joy in sharing my love for food.

Lisa has been featured in many media outlets. These outlets include Country Living, Real Simple, Today, Parade, Good Housekeeping, Buzzfeed, Delish, Elle, and many others.

Prior to becoming a food creator, Lisa was a social worker. She received her master’s in social work from the University of Milwaukee and worked in child welfare.

Lisa is the mom to four amazing kids: Gavin, Elliot, Quinn, and Piper. Gavin, Quinn, and Piper are happy, amazing kids she loves spending time with.

Her husband, Nathan, is her partner in life and in business. He is her rock in more ways than one and supports all of her crazy dreams.

Lisa and Nathan lost their second child, Elliot, when he was 8 days old. If you want to know more about Elliot, you can read it here. If you want to read more of Lisa’s experience of grief, you can read this post.

4.50 from 2 votes (1 rating without comment)

How to Make Jalapeño Beer Bread

Tips and Tricks

Storing

Loaded Jalapeño Popper Beer Bread Recipe

Ingredients

Instructions

did you make this

Loaded Jalapeño Popper Beer Bread Recipe

Reader Interactions

LEAVE A COMMENT Cancel reply

Logos of places Simple Joy has been featured