Loaded Jalapeño Popper Beer Bread Recipe

two slices of jalapeno popper bread stacked

4.50 from 2 votes

Loaded Jalapeño Popper Beer Bread Recipe

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!

Prep Time15

Cook Time40

Total Time55

Servings: slices

Calories: 329kcal

Author: Lisa Longley

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