Beer Bread and jalapeno poppers combine for a flavor explosion in this simple cheesy bacon jalapeno popper beer bread!
It’s the perfect munchie for the big race! The best part is, this quick bread travels well too, so be sure to make a couple of loaves to bring to the next tailgating event. Smear it generously with butter or cream cheese, or eat it plain. Either way, it’s delicious! You’ll even love it toasted the next day.
A note about this particular bread, don’t skimp on the beer and go for a Lite beer- the bread won’t rise properly, stick with a full-bodied beer, it yields the best results.
Cheesy Bacon Jalapeno Popper Beer Bread
3 cups Self-Rising Flour
¼ cup granulated sugar
8 ounces cream cheese, softened
4 jalapenos, (seeded and finely diced)
12 ounces bacon, cooked and chopped
1 cup mild cheddar cheese, shredded
12 ounces (1-bottle) of your favorite brand of beer (not a Lite beer)
1 tablespoon butter or bacon drippings for pan
Preheat oven to 350°F.
Prepare a 9×5 bread pan by greasing it generously with butter or bacon drippings, then set aside until needed.
In a medium bowl combine cream cheese, jalapenos, bacon, and cheese. Stir to combine. Set aside.
In a large bowl, measure the flour and sugar, mixing well. Add the cheesy bacon mixture along with the entire beer, mixing just until combined. Pour the batter into the prepared bread pan.
Bake at 350°F for about 50-55 minutes, or until the bread is browned on top and thumps on the bottom. Cool on a wire rack.