All the best things about our jalapeno poppers and bacon cheddar beer bread recipes come together to create our latest sensation.... Cheesy Bacon Jalapeño Popper Beer Bread! I have to say this is absolutely my favorite beer bread that I have ever created. Seriously! About 10 minutes to prep this bread and its ready to go in the oven.
How have we enjoyed our Jalapeño Popper Beer Bread you ask? Let me count the ways. Fresh bread, toasted with butter, toasted with jelly, grilled cheese sandwiches and believe it or not we even made FRENCH TOAST! Possibly the best french toast ever. Perfectly toasted and caramelized on the outside and moist on the inside. The maple syrup absolutely made the flavor pop. Totally enough to blow your mind. I have so many more ideas for this bread and I am very excited to make it again.
It stands on its own perfectly. Made with cream cheese and beer it is incredibly rich and flavorful. Bits of jalapeno and bacon speckle the bread and ribbons of melted cheddar cheese run through it. If you do try any of my ideas of the bread I highly recommend the grilled cheese and french toast. But, whatever you do you need to try this one!
With love from our kitchen table to yours.
RECIPE AT THE BOTTOM
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Cheesy Bacon Jalapeno Popper Beer Bread
SERVES 12 | ACTIVE TIME 10 Min | TOTAL TIME 1 Hour
3 cups all purpose flour (363 grams)
1 tablespoon baking powder
1 teaspoon kosher salt
¼ cup granulated sugar
8 ounces cream cheese, softened
4 medium size jalapenos, (seeded, deveined and diced)
12 ounces bacon, cooked and chopped
1 cup shredded mild cheddar cheese
1 12 ounce bottle of beer (I used Blue Moon)
1 tablespoon butter or bacon drippings for pan
Preheat oven to 350°.
Prepare 9x5 bread pan by greasing with butter or bacon drippings. Set aside.
In a medium bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine. Set aside.
In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add cheese mixture and beer. Gently stir mixture with a spoon until combined. Pour mixture into prepared bread pan.
Bake for 50-55 minutes, until browned on top and thumps on the bottom. Remove from oven and place pan on a wire rack and allow to cool for 5 minutes. Remove bread from pan and allow it to cool on wire rack.
Recipe developed by Donna Elick - The Slow Roasted Italian
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