WHY YOU’LL LOVE THIS RECIPE FOR BEER BREAD

• No yeast. No rise time.
  
• Four ingredients. That’s it.
  
• Crisp, buttery top every time
  
• Ready in just over an hour
  
• Foolproof and beginner-friendly

Beer Bread Recipe

This is the bread I make when I want homemade bread… but I don’t want to babysit dough.

You stir it. It looks a little lumpy. That’s fine, don’t overmix it.

Seriously. Leave it alone.

The beer does all the heavy lifting here. That’s your rise. That’s your flavor. That’s your magic.

And when that melted butter hits the top before baking? That’s where the crust comes from. Don’t skip it!

This beer bread recipe is easy. And while it may not be fancy bread, it is dependable bread.

It’s the kind you slice thick and slather with more butter while it’s still warm. And nobody complains.

INGREDIENT NOTES

• Self-Rising Flour: Already has the leavening and salt built in. If you substitute with AP flour, measure those two carefully.
  
• Granulated Sugar: Just enough to balance the bitterness of the beer. Don’t worry, it won’t taste sweet.
  
• Beer (12 oz): Lighter beers give a milder flavor. Dark beers add more depth and richness.
  
• Salted Butter: Poured on top for that crisp, golden crust. It’s not optional in my book.

VARIATIONS

Keep in mind that certain mix-ins may increase the bake time, so keep a close eye on your loaf!

Cheddar Beer Bread: Fold in 1 to 1½ cups of shredded sharp cheddar.

Garlic Herb: Add 1 tablespoon dried Italian seasoning and ½ teaspoon garlic powder.

Honey Butter Top: Replace sugar with honey and brush extra melted butter on top after baking.

Spicy: Stir in diced jalapeños and a pinch of cayenne.

Bacon: Mix in ½ cup of cooked crumbled bacon (also good with cheese).

Flavor Twist: Mix up to 1 tablespoon of dried rosemary or a handful of chopped sun-dried tomatoes into the dough.

Sweet Version: Use lemon-lime soda instead of beer for a softer, sweeter loaf.

No Alcohol: Replace beer with ginger ale or a non-alcoholic beer.

SERVING SUGGESTIONS

• Slice thick and serve with our slow cooker chili.
  
• Toast leftovers and spread with honey butter.
  
• Pair this easy beer bread recipe with a bowl of creamy tomato soup.
  
• Use for hearty sandwiches with sliced roast beef.
  
• Serve alongside our old-fashioned beef stew.

BEER BREAD FAQ

I started making this recipe for beer bread years ago when I forgot to buy yeast. Accidental win.

The carbonation in the beer activates the leavening in the flour, which gives you lift without kneading.

That’s why you don’t want to overmix… too much stirring knocks out those bubbles before they ever hit the oven.

And pouring butter over the top instead of mixing it in? That creates that golden crust everyone fights over.

I’ve tested this recipe with cheap beer, fancy beer, even non-alcoholic… It’s forgiving. Which is exactly why it’s stayed in my kitchen all these years.

TOOLS NEEDED

• 9 x 5-inch Loaf Pan: Standard size matters for the right height.
  
• Large Mixing Bowl: Nothing fancy.
  
• Wooden Spoon: No mixer required for this beer bread recipe!
  
• Measuring Cups: Accurate flour measurement is key for a fluffy texture.
  
• Wire Rack: Helps prevent a soggy bottom.

Enjoy!

With love, from our simple kitchen to yours.

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Beer Bread Recipe + Video

This Beer Bread Recipe uses just four ingredients to create a flavorful, fluffy loaf. Perfect with chilis, soups, or a thick layer of butter! 

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 179cal

Author Donna Elick

Ingredients

• 3 cups self-rising flour
• 3 tablespoons granulated sugar
• 1 bottle beer, 12 ounces
• 3 tablespoons salted butter, melted

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or nonstick spray.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk self rising 3 cups self-rising flour and 3 tablespoons granulated sugar until evenly combined.
• ADD BEER: Pour the 1 bottle beer, 12 ounces into the center of the flour mixture. Stir with a wooden spoon just until combined. The batter will be thick and slightly lumpy. Do not overmix.
• FILL PAN: Spoon the batter into the prepared loaf pan and spread evenly.
• ADD BUTTER: Drizzle 3 tablespoons salted butter, melted evenly over the top of the batter.
• BAKE: Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The loaf should sound hollow when lightly tapped.
• COOL: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack. Allow to cool before slicing for clean cuts.

Video

Notes

Flour Substitute: If using all-purpose flour, combine 3 cups all-purpose flour with 1 tablespoon baking powder and ¾ teaspoon kosher salt to replace self-rising flour.

Butter Tip: If using unsalted butter, add ¼ teaspoon kosher salt to the flour mixture.

Beer Options: Non-alcoholic beer, lemon-lime soda, or ginger ale can be substituted, but traditional beer provides the richest flavor.

Storage: Store in an airtight container at room temperature for up to 3 days.

Freezing: Slice first, then freeze with parchment between slices in a freezer-safe bag for up to 6 months.

Nutrition

Serving: 1 slice | Calories: 179cal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 28mg | Sugar: 4g | Fiber: 1g | Calcium: 7mg | Iron: 0.3mg

Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Beer Bread Recipe + Video appeared first on The Slow Roasted Italian.

Can you believe that this 2-ingredient bread recipe is made with ice cream?

It’s literally the perfect essay dessert, that is so much fun to make! (and yes, you can make this cake with different flavors to change how this perfect easy dessert tastes!) 

This sweet ice cream bread is one of those quick bread recipes that combine melted ice cream with the texture of a loaf of bread.

You can absolutely make this with your favorite flavor of ice cream, with fun rainbow sprinkles on top. 

The next time that you want a sweet bread that can be a dessert or an afternoon snack, this is the easiest quick bread recipe out there! 

For the best desired results, check out the simple ingredients for this loaf of quick bread on the recipe card below.

It’s like a softer cake, with a variety of flavor options. The only thing that is hard about this bread recipe is not earing it all. 

This is literally the best ice-cream bread! 

Ice Cream Bread

How can two ingredients like self-rising flour and softened ice cream turn into bread? Very easily!

Self-rising flour contains all-purpose flour, salt, and baking powder — that’s the basis for any quick bread recipe. 

With softened ice cream, you are adding the necessary dairy, sugar, and flavorings. This combination makes a delicious, moist, and light dessert bread that’s so easy to customize. 

Making bread with ice cream means that it takes on the flavor of whatever ice cream you want to use!

Go classic and simple with French vanilla ice cream, or wow your guests by using Rocky Road. Those chunks of marshmallows and nuts will be found in every slice of your 2 ingredient ice cream bread.

Ingredient Notes and Substitutions

• Flour – All-purpose flour will not work in this ice cream bread recipe. You need to have self-rising flour so that it rises properly. If you do not have self-rising flour, there is an easy substitute!
  
• Ice Cream – Do not try to use low-fat or reduced-sugar ice cream. Both the fat and sugar are needed for the cream bread to turn out properly.
  
• Sprinkles – These are entirely optional, but they add so much bright, colorful fun to bread with ice cream!

Substitute for Self-Rising Flour

You can substitute all-purpose flour in this cream bread recipe by making a few adjustments.

Self-rising flour is a blend of all-purpose flour, baking powder, and salt.

Make your own by mixing 1 tablespoon of baking powder and 3/4 teaspoon of salt into 1 1/2 cups of all-purpose flour. Then, use that mixture in place of the self-rising flour.

How To Make Bread With Ice Cream

1. Preheat your oven. 
2. Mix the two ingredients in a large bowl. Don’t over mix it — just until combined.
3. Pour mixture into the bread pan. Smooth the top with a spatula.
4. Bake, then allow your 2 ingredient ice cream bread to cool completely. Remove from the pan and enjoy!

Best Add-Ins for Ice Cream Bread

Half the fun of making this ice cream bread recipe is using different types of ice cream to change the flavor.

If all you have on hand is vanilla ice cream, use fruit, nuts, and spices to create new flavors!

Just make sure that you do not add things that increase the amount of liquid in the recipe, or it may not turn out the same. 

So, while chopped apples should work, applesauce will not.

Here are some of our favorite flavors:

• Double Chocolate Ice Cream Bread – Use chocolate ice cream in place of vanilla, then add 1/4 cup cocoa powder and 1 cup chopped chocolate chips.
• Chocolate Chip Ice Cream Bread – Add 1 cup chocolate chips to the batter.
• Strawberry Ice Cream Bread – Use strawberry ice cream and mix in 1 cup chopped fresh strawberries.
• Cookies & Cream Ice Cream Bread – Use cookies and cream ice cream, then add 10-15 chopped Oreo cookies.

Kitchen tools you will need

• 9×5 bread pan – Keep in mind that dark pans and glass pans bake hotter, so you may want to reduce your oven temperature by 25°F if using either of those.
• Large mixing bowl – This is my go-to mixing bowl.
• Cooling rack – you can use your removable microwave rack as a cooling rack in a pinch.
• Bread knife – I love a good bread knife – it’s one of my essentials! I have been using this one for a decade, even for slicing tomatoes.

Storing and Freezing 2 Ingredient Ice Cream Bread

If you have leftover cream bread, you can wrap the loaf tightly in plastic wrap or aluminum foil and store it in the refrigerator for 3 to 5 days.

Or, you can slice and freeze individual pieces of bread in the freezer for up to 6 months! 

Just make sure to place freezer paper between each slice so that they don’t stick together.

Ice Cream Bread Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Ice Cream Bread (2-Ingredient Recipe) + Video

Our Ice Cream Bread recipe makes a simple dessert that your family will ask for over and over again. It only requires 2 ingredients to make!

Course Bread

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 1 Loaf

Calories 1223cal

Author Donna Elick

Ingredients

• 2 cups full-fat ice cream softened (we used vanilla bean)
• 1 1/2 cups self-rising flour *see notes about using all-purpose flour
• Rainbow sprinkles optional

Instructions

• Preheat oven to 350°F. Spray a 9×5 loaf pan with non-stick spray, set aside.
• Combine ice cream and flour in a large bowl. Stir until just combined.
• Pour the mixture into the prepared pan. Smooth with a spatula and top with rainbow sprinkles if desired.
• Place on the center rack in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Place Ice Cream Bread on a cooling rack for 5-10 minutes, then flip it out of the pan and let the bread cool completely on the cooling rack.
• Slice and serve.
• Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.
• If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.
• Double Chocolate Ice Cream Bread – Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips
• Chocolate Chip Ice Cream Bread – Add 1 cup chocolate chips to the batter
• Strawberry Ice Cream Bread – Use strawberry ice cream and mix in 1 cup chopped fresh strawberries
• Cookies & Cream Ice Cream Bread – Use cookies and cream ice cream, add 10-15 Oreos chopped.

Video

Notes

Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.

If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.

 

Ice Cream Bread Variations

 

Double Chocolate Ice Cream Bread – Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips

Chocolate Chip Ice Cream Bread – Add 1 cup chocolate chips to the batter

Strawberry Ice Cream Bread – Use strawberry ice cream and mix in 1 cup chopped fresh strawberries

Cookies & Cream Ice Cream Bread – Use cookies and cream ice cream, add 10-15 Oreos chopped.

Nutrition

Serving: 1 | Calories: 1223cal | Carbohydrates: 198g | Protein: 32g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 116mg | Sodium: 215mg | Sugar: 57g | Fiber: 6g | Calcium: 366mg | Iron: 2mg

Originally published April 2020, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Ice Cream Bread (2-Ingredient Recipe) + Video appeared first on The Slow Roasted Italian.

You’re going to love the chocolate flavor of this moist banana bread! Chocolate lovers will delight in the taste of this great recipe – there’s really nothing quite like it!

You have to give this easy chocolate banana bread recipe a try. It’s the perfect banana flavor balance and a chocolate lover’s dream! 

Forget about classic banana bread for a moment, and whip up this recipe for the best results.

The first time I made it, I knew it was one of the best banana bread recipes out there. Seriously – you can’t go wrong with this taste and flavor! 

Chocolate Banana Bread

One of the trickiest things about homemade breads is getting that texture and moisture just right — but it’s not tricky at all with the right recipe! 

Using perfectly ripe bananas is a widely known baking hack, but have you ever tried throwing in a ripe avocado? 

It’s creamy as can be, and the fats in the flesh are actually really good for you! 

But the flavor of avocado banana bread is all chocolate with that fruity, honey-like aroma from the bananas.

Chocolate and bananas… Is there a yummier combination?

You can mix the two for a super simple, easy homemade ice cream or enjoy classic chocolate covered bananas for a cool, nostalgic treat.

Our Chocolate Chip Zucchini Bread works the same way, we sneak zucchini into a moist, chocolatey loaf of bread! We also have a chocolate chip banana muffin version too!

Ingredient Notes and Substitutions

• Avocado – ½ of a large fruit (you read that right — it’s a fruit!) or 1 small one. 
  
• Bananas – Mashed bananas are easy to mix in! I’ve found the easiest way to do this is just with a fork. It makes the texture of the banana mixture just right. 
  
  I also like to freeze ripe bananas for use later. If this is something that you do too, just let them thaw in the fridge first! Save those overripe bananas for this recipe! 
  
• Granulated Sugar – You don’t want to use powdered sugar (it’ll dry out the batter) or a liquid sweetener (it’ll make the batter too wet). 
  
  Stick to regular white sugar or brown sugar for avocado banana bread.
  
• Unsweetened Natural Cocoa Powder – Some interesting possible substitutions for cocoa powder include powdered peanut butter and hot cocoa mix. 
  
  I haven’t tried either in this recipe, so do so at your own risk!
  
• Semi-sweet Chocolate Chips – Semisweet matches the sweetness of chocolate banana bread overall, but feel free to use milk or dark chocolate chips if those are your favorite.
  
  Either way, I like to use plenty of chocolate chips because that’s the best part! 

The fun part about making this banana bread batter is that you can have fun creating and “patiently” waiting. 

This healthy chocolate banana bread can also easily be turned into chocolate banana muffins by using a muffin tin instead of a loaf pan! 

This will help you not eat the entire loaf in one sitting – and you can just grab a muffin and go! 

Chocolate Chip Banana Bread Recipe Tips

• Need to ripen bananas quickly?

Stick ‘em in a brown paper bag a day or so before you’re going to make chocolate banana bread! This will trap the natural gasses released by ripening fruit and will actually help it brown faster.

You can do the same thing with avocado, actually — try it out by bagging both together!

• Use the spoon and level method with the flour.

Ever heard of this technique? You’ve probably used it before — you get a heaping scoop of your dry ingredient and then level it off with a knife. 

It’s the best way to get the exact amount of flour every time and avoid adding so much flour that you end up drying out the batter.

• Add pops of flavor and texture with fun extras.

In case those chocolate chips aren’t enough, I have a few extra recommendations for add-ins! 

Super sweet white chocolate chips or toffee bits, nutty shredded coconut or chopped walnuts, or even bits of fruit could be really nice. 

But the sky’s the limit for this! Make my chocolate chip banana bread recipe your own… it’s already a mouthful, so you may as well fill it just the way you like! 

Storing and Freezing Avocado Banana Bread

Your loaf of chocolate banana bread can stay right on the countertop at room temperature for up to 3 days. 

Just keep it out of direct sunlight or the chips will melt! It keeps for a little bit longer in the fridge. Also, keep it in an airtight container for the best results. 

If you want to freeze your leftovers, wrap slices completely in plastic wrap and then wrap in foil as well. 

Store for up to 3 months and thaw as many slices as needed in the fridge before serving.

Kitchen Tools You Will Need

• 9×5 Pan – Keep in mind that glass and dark pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these types of loaf panss. 
• Wire Rack – Great for cooling all kinds of baked goods.
• Large Bowl – This one is my go-to!

Chocolate Banana Bread FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Moist Chocolate Banana Bread (Made With Avocado)

Chocolate Banana Bread is deliciously dense, mouthwateringly moist, and full of cocoa flavor — with a secret ingredient: avocado!

Course Bread, Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9 1 loaf

Calories 252cal

Author Donna Elick

Equipment

• Cooking Spray
• large bowl
• 9 x 5 loaf pan
• cooling rack

Ingredients

• 1/2 ripe avocado chopped
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ripe bananas mashed
• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/2 cup semisweet chocolate chips plus more to top the banana bread with before baking

Instructions

• Preheat the oven to 350 degrees F.
• Spray a 9×5” loaf pan with nonstick cooking spray. Set aside.
• In a large bowl, mash together the avocado, egg, and vanilla. Do not overmix, it’s OK if it has a chunky texture.
• Stir in the mashed bananas.
• In another bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt.
• Stir the dry flour mixture into the avocado mixture. Gently fold in the semisweet chocolate chips.
• Pour the batter into a greased loaf pan. Sprinkle the top of the batter with more semisweet chocolate chips.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let cool completely on a cooling rack.

Notes

This chocolate avocado banana bread will keep fresh in an airtight container at room temperature for up to 3 days.

How to freeze the banana bread: cool the banana bread completely and then wrap it in plastic wrap and a layer of foil. This will keep in the freezer for up to 3 months. Thaw in the refrigerator completely before serving.

Spoon and level the flour. What is the spoon and level method? You will spoon the flour into a measuring cup and then use a knife to level it off. By not doing this method, you might end up with more flour in your batter than you want.

Special add-ins for extra flavor: shredded coconut, nuts, toffee bits, white chocolate, etc. I would start with 1/4 cup per add-in.

Pro tip: to ripen bananas quickly, add them to a brown paper bag.

Nutrition

Serving: 1 | Calories: 252cal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 261mg | Sugar: 25g | Fiber: 4g | Calcium: 20mg | Iron: 2mg

Originally published July 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Moist Chocolate Banana Bread (Made With Avocado) appeared first on The Slow Roasted Italian.

Strawberry Bread

Did you know you can make bread with ice cream?! It’s true!

I’ve already got a delicious 2-ingredient ice cream bread recipe, but I wanted to make it extra special with plump, juicy strawberries both inside and out.

This strawberries & cream bread is so easy to make, even your kiddos can help!

And it’s perfect for a light dessert, afternoon snack, or even for breakfast with a cup of coffee or tea.

Try other simple strawberry desserts like homemade popsicles or this 5-ingredient dump cake. No reason for a single berry to go to waste!

Ingredient Notes and Substitutions

• Flour – You need self-rising flour to make strawberry ice cream bread — this recipe will not work with all-purpose flour.
  
  That said, you can easily make your own self-rising flour instead of buying a whole bag!
  
  Combine 1 cup of AP flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of fine salt.
  
  You’ll need to double those amounts, then measure out what you need to make this strawberry bread recipe.
  
• Ice Cream – Choose your favorite brand of strawberry ice cream! It just needs to be full-fat, not low-fat or low-sugar, or the bread won’t come out right.
  
• Strawberries – Fresh berries are best as frozen berries will add too much liquid to the batter.
  
  Chop up a few to toss in the batter (I have a great hack for hulling strawberries!), then slice another few to place on top.

Tips and Tricks to Make Perfect Strawberries & Cream Bread

• Stir the ice cream until it’s completely smooth first.

Once you’ve gotten out all the lumps, then you can add the flour. This prevents you from overworking the batter so your loaf comes out fluffy instead of dense.

I usually toss the chopped berries right into the bowl with the ice cream, but you can wait until the ice cream is smooth if you’d like.

• Toss chopped strawberries in a little extra flour.

Don’t go overboard — a light coating is plenty! This will help them stay scattered throughout the loaf instead of sinking straight to the bottom

• Smooth out the batter after adding it to the pan.

Be sure to push the batter into the corners too, then gently drag your spatula back and forth across the surface so it’s even.

This helps achieve a more even back and creates a smoother surface on top!

Prep Ahead

• Soften ice cream
• Chop fresh strawberries
• Grease loaf pan

Kitchen Tools You Will Need

• 9×5 Bread Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
• Wire Rack – Great for cooling all kinds of baked goods.

Variations and Topping Ideas

Instead of fresh strawberries, try another type of fruit! Sliced peaches or a handful of blueberries or raspberries would be just as delicious.

And, you can always add in a handful of chocolate chips or your favorite chopped nuts too.

You could also use a different flavor of ice cream.

My recipes for cake batter ice cream or triple berry sangria ice cream would be extra yummy and make this strawberry cream bread completely homemade.

This loaf is delicious plain, but I won’t stop you from adding a glaze or some cream cheese frosting either!

Storing and Freezing Strawberry Cream Bread

Wrap leftovers in plastic wrap or aluminum foil and store in the refrigerator for up to 5 days.

For longer storage, strawberry bread can be frozen. Cut it into even slices and freeze each slice in a small freezer bag. This way, you can remove one piece at a time when you want a snack.

If you’d prefer to freeze the entire loaf, you will need to slice it and separate each slice with freezer paper so that they don’t stick together.

Strawberry cream bread can be frozen for up to six months.

Strawberry Bread Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Strawberry Bread (Ice Cream Bread Recipe) + Video

This Strawberry Bread is a quick and simple treat bursting with fresh berry flavor. Make a whole loaf with 3 ingredients in under an hour!

Course Bread

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 10 1 loaf

Calories 120cal

Author Donna Elick

Ingredients

• 2 cups strawberry full-fat ice cream softened
• 1 1/2 cups self-rising flour see notes about using all-purpose flour
• 1/4 cup fresh chopped strawberries
• 1 strawberry sliced optional

Instructions

• Preheat the oven to 350°F. Spray a 9×5 loaf pan with non-stick spray, set aside.
• Combine chopped strawberries and softened ice cream in a large bowl. Stir to combined. Add flour and stir until just combined.
• Pour the mixture into the prepared pan. Smooth with a spatula and top with sliced strawberries if desired.
• Place on the center rack in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Place Ice Cream Bread on a cooling rack for 5-10 minutes, then flip it out of the pan and let the bread cool completely on the cooling rack.
• Slice and serve.

Video

Notes

Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.

If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.

Nutrition

Serving: 1 | Calories: 120cal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 16mg | Sugar: 1g | Fiber: 1g | Calcium: 35mg | Iron: 1mg

Originally published May 2020, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Strawberry Bread (Ice Cream Bread Recipe) + Video appeared first on The Slow Roasted Italian.

Personally, I just can’t eat a bowl of chili without some cornbread on the side. 

But honestly, sometimes I crave that sweet taste all on its own. I just slather on some honey butter and I’m good to go!

This recipe makes delicious cornbread that has the perfect texture.

I’m all about moist cornbread, and I promise you that this homemade cornbread recipe creates the perfect side dish.

It quickly became one of my favorite recipes because of the sweet flavor and taste. 

Since I know that the steps on the recipe card create the perfect cornbread, I’ll happily make a double batch to fill the bread basket on the dinner table.

I can assure you that if you have any leftover cornbread after making this the first time, I’ll be shocked! 

You can eat this sweet Southern cornbread recipe for dinner, as a snack, as breakfast, or in your favorite way.

It’s a great recipe that shows how to turn your favorite comfort foods into a food that you can eat anytime you want. 

Sweet Southern Cornbread

Soft, sweet, and simply Southern – a dish doesn’t have to be complicated to be delicious! It’s the golden puzzle piece that will complete the perfect meal. 

Savory, saucy, or soupy – almost any main course can use a litting sweetening with a slice of fabulous buttermilk cornbread

Buttermilk has a way of making everything soft, subtly tangy, and mouthwatering down to the last crumb. 

A regular cake, a creamy pie, and even waffles at breakfast time!

Learn how to make my quicker Air Fryer Cornbread next from scratch!

Ingredient Notes and Substitutions

• Buttermilk – Where there’s buttermilk there’s tenderness – and a tantalizing tanginess that matches sweet and cake-like dishes just beautifully. 
  
  Don’t have any at home? Make a quick buttermilk substitute.
  
• Vegetable Oil – Olive and avocado oil are generally your best substitutes. Don’t substitute with butter – it doesn’t contribute the same moisture.
  
• Yellow Cornmeal – A Southern cornbread recipe can be made with either yellow or white cornmeal. 
  
  I like yellow because it’s sweeter, but you can absolutely go with either!

Southern Cornbread Recipe Tips

• Don’t Overmix the Batter – Overmixing is a surefire way to end up with a crumbling mess of dry, tough bread. 
  
  Gently fold until the batter is moist. It’ll be lumpy, and that’s okay! It’ll come out totally tender, no grittiness in sight.
  
• A Spoonful of Honey – If our sweet skillet cornbread isn’t sugary enough for you, stir a spoonful of honey into the batter! 
  
  Alternatively, you can wait and drizzle it on top during the last few minutes of baking for more of a glaze.
  
• A Subtle Spice – It’s not traditionally Southern, but it is totally delicious to add just a handful of diced jalapenos and a sprinkling of Mexican cheeses to your batter! 
  
  It’s a good compromise for anyone who isn’t sold on such a sweet side dish.
  
• Crisped Around the Edges – Preheat the skillet, either on the stovetop or in the oven for a short spell, to allow the exterior to crisp up just a tad. 
  
  Talk about texture and crunch! 

Serving and Storing Sweet Southern Cornbread

Serve sweet skillet cornbread as soon as it’s ready. It’s most delicious warm!

If you’re making it for a later meal, remove it from the skillet and wrap it up in some plastic wrap or store in an airtight container. 

Leftovers are good for up to 4 days in the fridge, or up to 1 month in the freezer!

You definitely don’t want to keep in the skillet after it’s done. The cast iron retains heat for a good while after it’s off the stove and could dry out the bread.

Cornbread FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Sweet Southern Cornbread (Moist & Easy Recipe)

Sweet Southern Cornbread is fluffy as a cloud, with sweet and tangy flavors! Whip up this Southern cornbread recipe in less than 30 minutes.

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 365cal

Author Donna Elick

Equipment

• 9 inch cast iron skillet
• microwave-safe bowl
• medium mixing bowl
• large mixing bowl

Ingredients

• 4 tablespoons unsalted butter divided
• 1 1/2 cups buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 3/4 cup yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon sea salt

Instructions

• Preheat the oven to 350°F. Place two tablespoons of the butter in a 9-inch cast iron skillet and set aside.
• Melt the remaining two tablespoons of butter in a microwave safe bowl and set aside.
• In a medium mixing bowl, stir together the buttermilk, vegetable oil, eggs, and the two tablespoons of melted butter.
• In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and stir, just to moisten the dry ingredients – the batter will be lumpy.
• Place the cast iron skillet with butter over medium-high heat on the stovetop. When butter is melted, pour the cornbread batter into the skillet. As the melted butter comes up the sides of the batter, gently use a spoon or spatula to spread it over the top of the batter.
• Place the skillet in the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of the cornbread comes out with a few moist crumbs. The center should be just set.
• Remove skillet cornbread from the oven, slice, and serve warm.

Notes

Store in an airtight container on the counter or in the refrigerator for 3-4 days, or wrap well and freeze for up to 1 month.
For tender, soft cornbread, do not overmix the batter. Lumps in the batter are fine.

This is a soft, thick, cake-like cornbread. It is sweet and delicious, without any grittiness.

Batter can also be baked in an 8-inch square baking dish for about 25 minutes. Use the two tablespoons of butter to grease the baking dish and put the remaining butter into the batter along with the rest of the melted butter.

Skillet cornbread is fun to serve straight out of the skillet. If you are not cutting and serving it right away, I recommend removing it from the cast iron skillet. Cast iron holds heat for a long time and the cornbread will continue cooking (may dry out) if you leave it to sit in the skillet after it comes out of the oven.

Nutrition

Serving: 1 | Calories: 365cal | Carbohydrates: 45g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 413mg | Sugar: 22g | Fiber: 2g | Calcium: 123mg | Iron: 2mg

Originally published November 2012, updated and republished July 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Sweet Southern Cornbread (Moist & Easy Recipe) appeared first on The Slow Roasted Italian.

Root Beer Bread

This is one of my favorite easy quick bread recipes because it uses only one bowl and four simple ingredients. You can eat it plain or you can top it with cinnamon butter.

What makes a quick bread a quick bread?

The ingredients in most quick bread recipes are flour, some type of liquid, and a leavening agent.

They are called quick because they should be baked immediately after mixing all of the ingredients together.

One of my favorite things about making this type of bread is that there’s no yeast involved. That means no kneading or waiting for it to rise before you bake it.

It doesn’t get much easier than this Root Beer Quick Bread.

While most of these types of bread are sweet, there are a few savory versions as well.

This Bacon Cheddar Beer Bread is an example of a savory quick bread recipe. Or this Strawberry Ice Cream Bread makes a delicious dessert.

Ingredient Notes

• Root Beer: You can use any brand you like for this quick bread recipe. A store brand root beer will work just as well as a name brand.

Keep in mind that this quick bread will take on the taste of whatever type of root beer you use. So, be sure you use your favorite brand.

How to make Root Beer Bread

You won’t believe how easy this quick bread is to make.

1. Combine all of the dry ingredients in a bowl. Then, add the soda to a well in the center and mix.
   
2. Pour it into a bread pan and drizzle it with melted butter.
   
3. Bake for 30 minutes at 350°F.
   
4. Remove the quick bread from the oven and drizzle with more butter.
   
5. Bake for another 25 to 30 minutes. Allow it to cool for 5 minutes and remove it from the pan.
   
6. Let it cool completely on a wire rack. Then, enjoy it!

Recipe notes

This Root Beer Bread recipe uses self-rising flour. It works with the carbonation in the root beer to rise. But, you can still make this quick bread recipe if you don’t have self-rising flour.

Just substitute all-purpose flour in this root beer bread recipe with a few simple adjustments.

Self-rising flour is a blend of all-purpose flour, baking powder, and salt.

So, you can make your own if you are out of self-rising flour. If you plan to use all-purpose flour, you’ll need to add 1 tablespoon of baking powder and 3/4 teaspoon salt.

Then, use the same cup-for-cup amount of all-purpose in place of the self-rising.

What can I substitute for root beer?

Well, you can’t make root beer bread without the primary ingredient. But, you can substitute another type of soda in this quick bread recipe! Maybe try some lemon-lime soda, cola, cream soda, or even cherry.

Each one will have a unique flavor that you are sure to enjoy. You can use diet sodas in this recipe as well. It helps cut the sugar and the carbs if you use an option that is lower in sugar.

Experiment until you find the flavor your family enjoys the most.

Uses for Root Beer Bread

You can add any of your favorite sweet add-ins to this recipe. Try a tablespoon of rolled oats, sesame seeds, or pumpkin seeds.

Or, why not try topping the root beer bread with a cinnamon and sugar mix.

Or, use root beer bread as the basis for your favorite French toast recipe or French toast casserole!

Storage and Freezing

You can store this bread in a sealed plastic bag or airtight container. It should stay good for several days at room temperature stored this way.

If you want to freeze this bread to enjoy in the future, you can do that as well. Just slice the bread first.

Then, separate each slice with parchment paper or wax paper so they don’t stick together.

You can freeze two or three slices in individual freezer bags. Or, freeze the entire loaf (sliced) in a larger container.

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

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4-Ingredient Root Beer Quick Bread + Video

Root Beer Bread is an easy quick bread recipe that's made with 4 ingredients! This bread is perfect for an easy breakfast idea or snack!

Course Bread

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 242cal

Author Donna Elick

Equipment

• loaf pan
• mixing bowls
• heat-resistant silicone spatula
• measuring cups for dry ingredients
• measuring spoons
• wire rack
• cutting board
• bread knife

Ingredients

• 3 cups self-rising flour See Notes
• 3 tablespoons granulated sugar
• 12 ounce bottle root beer we used A&W Root Beer
• 3 tablespoons butter melted and divided

Instructions

• Preheat oven to 350°F. Prepare a 9″x5″ bread pan by greasing with 1 tablespoon of butter. Set aside.
• In a large bowl, combine self-rising flour and sugar with a whisk. Make a well in the center. Add the root beer into the well.
• Stir the mixture with a spoon until combined.
• Pour the mixture into your prepared bread pan. Drizzle with 2 tablespoons of butter. Bake for 55-60 minutes, until browned on top and loaf thumps when you tap the top.
• Place on a wire rack and allow to cool for 5 minutes. Remove bread from the pan and allow it to cool on the wire rack. You can brush with more butter if you choose.
• Enjoy!

Video

Notes

1. You can substitute all-purpose flour in this beer bread recipe with a few adjustments. If you plan to use all-purpose flour, you’ll need to use 3 cups of all-purpose flour and add 1 tablespoon of baking powder and 3/4 teaspoon salt.
2. If you are using unsalted butter, just add 1/4 teaspoon salt to the flour and sugar.
3. Store loaves in a sealed plastic bag or airtight container. It should stay fresh for a few days at room temperature.
4. You can also freeze it for later. For best results, slice it first, then place a piece of parchment paper between each slice. This way, you can thaw just what you need. Keep it all in a freezer-safe plastic bag for up to 6 months.

Nutrition

Serving: 1 | Calories: 242cal | Carbohydrates: 43g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 40mg | Sugar: 9g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published May 2020. Updated and republished June 2022.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 4-Ingredient Root Beer Quick Bread appeared first on The Slow Roasted Italian.

Recipes like Cranberry Orange Quick Bread

Fresh citrus and juicy cranberries are combined into one irresistible loaf! Next, try these delicious cranberry shortbread cookies that are soft and buttery or our Cranberry Chocolate Chip Cookies!

For more quick bread recipes, try our Chocolate Chip Zucchini Bread & 4-Ingredient Root Beer Bread

For something lightly sweet and perfect for dessert, make Ice Cream Bread with just 2 ingredients or add sliced fruit for a strawberry version.

Or, try Bacon Cheddar Beer Bread for a savory option! It’s great on its own or as an easy side dish to any meal.

For something totally different try any of our amazing copycat recipes.

Cranberry Orange Quick Bread

This is an easy quick bread recipe. Quick breads are a great way to make bread without using yeast.

Because there’s no yeast in the bread, the dough can be put into the oven right away, without any kneading or waiting for it to rise.

These are also sometimes referred to as loaf cakes, because the consistency is more like cake than a yeast bread.

How To Make Orange Quick Bread

Combine the wet and dry ingredients in separate bowls, then combine and fold in the cranberries.

Then, pour the batter into the loaf pan, top with more cranberries, and bake. It’s that simple!

Helpful Tips and Tricks

• Zest First: Always zest your citrus before juicing so the rind is still firm. Then, roll the fruit on the counter while pressing lightly with your palm to release the liquid for easier juicing.
• Make Extra: This recipe can easily be doubled to make an extra loaf. Or, divide the batter into smaller pans and give them as easy holiday gifts! Be sure to reduce the baking time by about half for smaller loaves.
• Easy Removal: Place a piece of parchment in the pan so it covers just the bottom and longer sides. Leave a little bit hanging over so you can lift the bread straight out of the pan without having to tip it over.
• Add A Glaze: You can make a simple glaze by mixing 1 cup powdered sugar with a little zest and enough orange juice to get the right consistency. Drizzle over the cranberry orange loaf once it has cooled.

Kitchen Tools You Will Need

• 9×5 Bread Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
• Mixing Bowls – I like a variety of mixing bowls and prep bowls and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them.
• Microplane/Zester – Not only is it great for zesting citrus, I like to use it to grate garlic as well.
• Citrus Juicer – This gets every last drop out, which makes juicing oranges so much easier.

Cranberry Orange Quick Bread FAQ

Store covered or in a sealed container to keep the loaf moist. Enjoy within 3-4 days for best results.

Can I freeze cranberry orange bread?

Yes, quick bread freezes beautifully. Once cooled, wrap the entire loaf in layers of plastic wrap and foil and store for up to 3 months.

For easier snacking, wrap individual slices or separate them with a piece of parchment or wax paper before placing them in a zippered storage bag.

Thaw in the refrigerator or on the counter before serving.

What can I use instead of buttermilk?

Buttermilk gives the orange bread both texture and moisture, so we don’t have a substitute to recommend.

However, you can easily make a buttermilk substitute by combining regular milk and either lemon juice, vinegar, or cream of tartar.

Can I use frozen cranberries instead of fresh?

Absolutely! In fact, you don’t even need to thaw them first. Just toss the frozen cranberries right in the orange bread batter and bake.

If neither is available, you can rehydrate dried cranberries in orange juice or use them as is. Just know that the final result won’t turn out quite the same.

How do I convert this quick bread recipe to muffins?

Mix the batter exactly the same, then divide into a greased muffin pan. Bake at 350F for 18-20 minutes or until a toothpick comes out clean.

One loaf is equal to about 15 muffins.

Enjoy!

With love from our simple kitchen to yours. 

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Easy Cranberry Orange Quick Bread

Orange cranberry bread has the perfect balance of tart and sweet flavors, and it’s SO moist! Make this quick bread recipe for holiday gifts.

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 1 Loaf

Calories 282cal

Author Donna Elick

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 large orange zested and juiced
• 3/4 cup buttermilk
• 1/2 cup canola oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups fresh cranberries divided

Instructions

• Preheat the oven to 350°F and prepare a 9×5 loaf pan with baking spray.
• Combine the flour, sugar, baking powder, salt, and orange zest in a medium mixing bowl. Whisk to combine.
• Combine the buttermilk, oil, eggs, 1 tablespoon of the orange juice and vanilla in a large bowl. Whisk until well combined.
• Gradually add the dry ingredients to the wet ingredients and whisk until completely combined.
• Fold in 1 cup of the fresh cranberries.
• Pour the batter into the loaf pan. Sprinkle the remaining ½ cup of cranberries on top of the batter.
• Bake in the preheated oven for 60 minutes or until a toothpick inserted near the center comes out clean.
• Allow to cool completely. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 282cal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 191mg | Sugar: 23g | Fiber: 1g | Calcium: 59mg | Iron: 1mg

Originally published November 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Cranberry Orange Quick Bread appeared first on The Slow Roasted Italian.

I have been playing with some bread recipes lately and have fallen in love with the simplicity of beer bread. They are a bit more dense, but can be mixed with a spoon, there is no kneading and no rise time. That is a perfect option for times when you don’t have 3 hours to make bread.

Bacon Cheddar Beer Bread

My first few loaves I made with a more flavorful beer and then used a light beer. I can tell you there was a difference. I would stick with a more flavorful beer. You can’t taste the beer, but you get a nice flavor to the bread that could best be described as sourdough-esque. In fact the loaf has that firm textured crust and softer bread like sourdough as well.

After making a few recipes of a basic beer bread, I tried a few variations. The recipe I am sharing with you today is fantastic!!! Bacon and cheese in beer bread… OH MY!!! Munchkin swiped a slice and devoured it. She kept saying “Mmmmm” as she was eating it. It really is so good and so easy. Prep is in no time. Set oven to preheat and by the time it beeps you will be sliding your loaf in the oven. It’s that fast!

I have made this recipe dozens of times and it is always a home run. Perfect for sandwiches, grilled cheese, french toast and more. How are you using your beer bread. I would love some more suggestions.

Ingredient Notes

• Substitute for beer – If you are sensitive to beer you can substitute lemon-lime soda, or ginger ale. I HIGHLY recommend using the beer though. It gives it an incredible flavor that you will miss out on using the substitutions.

Kitchen Tools You Will Need For Bacon Cheddar Beer Bread

• 9 x 5 Bread Pan – 
• Mixing Bowl – I like a variety of mixing bowls and prep bowls and this set has them all.

Enjoy!

With love from our simple kitchen to yours. 

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Bacon Cheddar Beer Bread

Bacon Cheddar Beer Bread is a simple no-knead bread recipe that is made in ONE bowl. This snack is tender, soft, and packed with flavor!!

Course Bread

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 12 makes 1 loaf

Calories 220cal

Author Donna Elick

Equipment

• loaf pan
• mixing bowls

Ingredients

• 3 cups all purpose flour 363 grams
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons granulated sugar
• 1 1/4 cup shredded cheese I used Monterey Jack, Colby and Cheddar mixture
• 12 ounce bottle of beer I used Blue Moon
• 4 slices of bacon cooked and chopped (or 1/4 cup real bacon bits)
• 2 tablespoons butter melted

Instructions

• Preheat oven to 350°F.
• Prepare a 9″x5″ bread pan by greasing with butter. Set aside.
• In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well.
• Stir mixture with a spoon until combined.
• Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter. Bake for 30 minutes.
• Remove from oven and drizzle remaining butter over the top.
• Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
• Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.
• Enjoy!

Notes

If you are sensitive to beer, you can substitute lemon-lime soda or ginger ale. I HIGHLY recommend using the beer though. It gives it an incredible flavor that you will miss out on using the substitutions.

Nutrition

Serving: 1 slice | Calories: 220cal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 438mg | Sugar: 3g | Fiber: 1g | Calcium: 125mg | Iron: 2mg

Originally published February 2012. Updated and republished January 2017.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Bacon Cheddar Beer Bread appeared first on The Slow Roasted Italian.

Have I mentioned I love cheese?  I am pretty sure it may have come up a time or two (or three).  If I could live on cheese I would be completely happy.  Lately I have been on a flavor kick. Cheese, jalapenos and bacon=yes!!!  Jalapeno poppers.  I can’t get enough of them.

I made jalapeno poppers on the grill last summer and decided to try those flavors in Jalapeño Popper Cheesy Pretzel Bombs they were so good I thought I would lose my mind!  Packed with ooey gooey cheese, bacon and jalapenos they are insanely delish.

Next came the Cheesy Bacon Jalapeño Popper Beer Bread moist and delicious flavorful bread was absolutely perfect.  Grilled cheese, French toast and everywhere in between makes this an amazing recipe.   

Bacon Jalapeno Popper Cheesy Bread

Craving a cheesy bread, I thought that this was the perfect place to transform my traditional garlic bread recipe into something spectacular. 

I mixed together cream cheese, cooked bacon, diced jalapenos and yummy cheddar cheese and spread it across a loaf of fresh french bread.  Once the bread is baked in the oven the cheese becomes melty and the flavors come together.  After 2 minutes under the broiler is becomes the incredible creation that you won’t be able to get enough of.

I tell you we ate almost the whole loaf.  Even munchkin said “this is sisey (spicy) but I really like it mommy”.  Score!  3 out of 3 make this a complete winner in my house and I am sure you will love it too!

Helpful Tips

• Shred the cheese yourself.
  Pre-shredded cheeses have additives to help keep the cheese from sticking together, called anti-caking agents. They also change the way the cheese melts and will cause thickening of your recipes. Skip the pre-shredded cheese and grate your own. I store it in a zip-top bag in the fridge and it keeps for several weeks.
• Soften the cream cheese.
  The cream cheese is easier to work with if it has been on the counter for 30 minutes.  But if you forgot you can whip them together with a hand mixer just as easily. 
• Bacon: 1 pound of uncooked bacon will yield about 12 ounces of cooked bacon.

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

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Bacon Jalapeno Popper Cheesy Bread

Ooey gooey cheddar and cream cheese, bacon and jalapenos come together to create the best cheesy bread you have ever sunk your teeth into.

Course Bread

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 – 10

Calories 532cal

Author Donna Elick

Equipment

• mixing bowls
• rimmed baking sheet

Ingredients

• 1 loaf baguette French bread
• 8 ounces cream cheese softened (See Notes)
• 12 ounces cooked bacon chopped (See Notes)
• 4 ounces pickled jalapenos
• 2 cups grated mild cheddar cheese

Instructions

• Preheat oven to 400°F.
• In a medium bowl combine the cream cheese, bacon, jalapenos and cheese. Stir until well combined.
• Cut the loaf of bread in half lengthwise. Spread the cheese mixture on the bread. Place on a baking sheet and bake for 15 minutes in preheated oven. Turn oven to broil for 1-2 minutes until cheese is bubbly.
• Remove from oven. Place on a cutting board and slice bread as desired. Serve and enjoy!

Notes

• Cream cheese is easier to work with if it has been on the counter for 30 minutes. But if you forget, you can whip them together with a hand mixer just as easily.
• Bacon: 1 pound of uncooked bacon will yield about 12 ounces of cooked bacon.

Nutrition

Serving: 1 | Calories: 532cal | Carbohydrates: 29g | Protein: 19g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 1093mg | Sugar: 4g | Fiber: 1g | Calcium: 259mg | Iron: 2mg

Originally published February 2014.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bacon Jalapeno Popper Cheesy Bread appeared first on The Slow Roasted Italian.

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. 

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Cheesy Bacon Jalapeno Popper Bread

The best jalapeno poppers and bacon cheddar beer bread come together in this easy quick bread recipe for Cheesy Bacon Jalapeno Popper Bread!

Course Bread

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 377cal

Author Donna Elick

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

Originally published February 2014.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesy Bacon Jalapeno Popper Beer Bread appeared first on The Slow Roasted Italian.