Recipe: Jalapeno Cheddar Beer Bread

Do we really need to say any more?

In the off-chance that we do, here are a few other words that may entice you: fast, easy, fool-proof, and…butter (lots of it!).

Packing some serious heat*, this Jalapeno Cheddar Beer Bread featuring our Off Trail Pale Ale is a real crowd pleaser. Whether you’re hosting friends for the big game or trying to wow your co-workers at a potluck, this bread is sure to excite.

*As spice tolerance varies from person to person, the amount of jalapeno used is merely a suggestion.

Ingredients:

  • 3 cups all-purpose flour

  • 3 tbsp. baking powder

  • 1 tbsp. sugar

  • 1 heaping cup lightly packed old/sharp shredded cheddar cheese

  • ¼ cup pickled jalapeno peppers, roughly chopped

  • 1 can (355 ml./12 oz.) Old Yale Brewing Off Trail Pale Ale

  • 1/3 cup unsalted butter, melted, plus extra for greasing

Instructions:

Step 1:

Preheat your over to 375oF and lightly grease a 9 x 5 loaf pan with butter.

Step 2:

Sift together the flour, baking powder, salt and sugar into a large bowl.

Step 3:

Add in the cheddar and jalapenos and stir until mixed well.

Step 4:

Pour in the can of our Off Trail Pale Ale. Use a spatula or wooden spoon to stir until the contents of the bowl are incorporated together into a thick batter.

Step 5:

Transfer the batter to your greased loaf pan and level the top.

Step 6:

Pour your melted butter over the top of the loaf pan, being sure to coat the entire surface of the batter.

Step 7:

Toss in the oven and bake for 1 hour. Once fully baked (brown on top but still quite moist inside), remove from the oven and let sit in the pan for about 10 minutes.

Step 8:

Carefully remove the bread from the loaf pan and let rest for another 10-15 minutes on a cooling rack before serving.

Makes one 9 x 5 loaf of bread.

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes - at his blog, From James to Jamie.