Jalapeno Beer Loaf (Print-Friendly Version)
# What You'll Need:
→ Dry Ingredients
01 -
1/4 cup white sugar
02 -
1 teaspoon salt
03 -
1 tablespoon baking powder
04 -
3 cups regular flour
→ Cheese and Peppers
05 -
1 to 2 jalapeños, seeds removed and chopped small
06 -
1 cup shredded sharp cheddar
→ Wet Ingredients
07 -
1/4 cup melted butter, unsalted
08 -
a 12-ounce bottle pale ale or lager
→ Toppings (Optional)
09 -
More shredded cheddar
10 -
Extra sliced jalapeños
# Step-by-Step Directions:
01 -
Cut the loaf up while it's still warm and pair it with some butter or your favorite dip. Tastes great with chili, soups, or stews.
02 -
After it bakes, take it out and let the loaf sit in the pan for about 10 minutes. Move it onto a rack to cool off a bit before you slice it up.
03 -
Put the pan in the hot oven for around 45–55 minutes. Look for a golden top and a toothpick poked in the middle that comes out clean.
04 -
Toss on the extra cheese and sliced jalapeños if you want a little something on top.
05 -
Either grease your loaf pan or line it with parchment paper. Scoop the batter in and spread it out evenly.
06 -
Pour the wet stuff into the dry bowl slowly, mixing just until it's all together—don't stir too much! It'll look a bit lumpy.
07 -
Mix the beer together with your melted butter in another bowl. Just give it a quick stir; don't overdo it.
08 -
Drop in those chopped peppers and the cheese and give it all a good mix-through so it's spread around in your dry blend.
09 -
First, grab a big mixing bowl and toss in your flour, baking powder, salt, and sugar. Give it all a good whisk to mix.
10 -
Turn on your oven and set it to 375°F (190°C) so it's already hot when you're set to bake.
# Helpful Notes:
01 -
Add more or fewer jalapeños to make it just as spicy (or not) as you like.
02 -
Stir the batter only enough to mix—overdoing it loses that nice soft bite.
03 -
Best eaten warm the same day you bake it.