Cheesy Bacon Jalapeno Popper Beer Bread

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Cheesy Bacon Jalapeno Popper Beer Bread combines the best things about our jalapeno popper and bacon cheddar beer bread recipes…. I have to say this is absolutely my favorite beer bread recipe ever. Seriously! About 10 minutes to prep this bread and its ready to go in the oven.

cheesy bacon jalapeno popper beer bread

Cheesy Bacon Jalapeno Popper Bread

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 make FRENCH TOAST with this quick bread! 

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!

Enjoy!
With love, from our simple kitchen to yours. 

loaf of cheesy bacon jalapeno popper beer bread

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Other Easy Jalapeno Recipes


loaf of cheesy bacon jalapeno popper beer bread

Cheesy Bacon Jalapeno Popper Bread

Donna Elick
The best jalapeno poppers and bacon cheddar beer bread come together in this easy quick bread recipe for Cheesy Bacon Jalapeno Popper Bread!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Bread
Cuisine American
Method Oven
Servings 12

Ingredients
 

  • 3 cups all purpose flour, 363 grams
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese, softened
  • 4 medium size jalapenos, (seeded, deveined and diced)
  • 12 ounces bacon, cooked and chopped
  • 1 cup mild cheddar cheese, shredded
  • 12 ounce bottle of beer, I used Blue Moon
  • 1 tablespoon butter or bacon drippings for pan

Instructions
 

  • Preheat oven to 350°.
  • Prepare 9×5 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.
  • Enjoy!

Nutrition

Serving: 1 | Calories: 377cal | Carbohydrates: 31g | Protein: 10g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 612mg | Sugar: 5g | Fiber: 1g | Calcium: 152mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published February 2014.

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17 Comments

  1. "8 ounces cream cheese, softened", what do you mean by 'softened'? Do I have to do something to soften the cheese? Looks like a fab recipe!

    1. If you set it on the counter for a few minutes if should just be squishy. If it is too firm, you may have to use an electric mixer to combine the cream cheese, jalapenos, bacon and cheese (which is perfectly fine too). Enjoy! Let us know how it goes.

  2. LOVE ,LOVE ,LOVE this bread….my hubby and I ate I/2 of the loaf just "trying" it out for taste…or so we told ourselves…now I need to make another one or 2!!! One for us and one for my neighbor who plows our drive in the winter and brush-hogs our back property in the spring because now he LOVES anything Italian that comes from this house…and this is a definite bread recipe for our house from now on…Thanks…it's DELICIOUS!!!!

  3. Made it fresh for a potluck and everyone loved it! Planning on making it again this weekend. Do you think I could make it in advance and store in refrigerator/countertop?

    1. You could definitely make in advance. I would wrap it in a towel and serve when ready. It should keep for a few days that way.

  4. Mine did not bake well Even with an additional 20 minutes the inside was wet with the outside done. And it rose then sank during cooling. 🙁 Any thoughts or input?

  5. fantastic receipe as usual and if you have a cast iron stomach like i do use a Carolina Reaper hot pepper but be extremely cautious for it is the World Hottest Pepper and a little goes a long way!

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