This spicy beer bread features pale lager mixed with pepper jack cheese, red pepper flakes, and sliced jalapeños.
Drink your beer and eat it, too! My beer bread recipe collection continues to grow. My black pepper cheddar bread rolls continues to be a party favorite and green onion cheddar beer bread is gaining popularity. This spicy version holds its own against both- it’s quick, easy, and it brings real heat!
Unlike my other beer bread recipes, this quick bread is simple. No proofing, no stand mixer. Just one bowl. All the flavors comes from the beer and cheese, so pick a beer you actually enjoy drinking.
Recipe Highlights
- One bowl, no mixer.
- Make it as spicy as you’d like. Red pepper flakes mixed into batter and sliced jalapeños on top. Adjust amounts to your spice preferences.
- Ready in about an hour, start to finish.
Ingredients & Substitutions
Beer: I like a pale lager or a German pilsner. Preferably something nutty with honey-like notes. Any light or amber beer works too.
Cheese: Pepper jack is Monterey jack cheese flavored with sweet peppers, jalapeño, chilis, garlic, and herbs. It’s bring built-in heat and flavor! You may sub in mild cheddar, Colby-jack, havarti or Swiss. Just add a pinch of garlic powder and any desired dried herbs to make up for the difference. One reader has made this with habanero cheddar for even more heat!
Heat level: Red pepper flakes control the background heat in the batter; jalapeño on top is where you can really dial it up or down. Remove the jalapeño seeds and ribs for a milder finish, or leave them in if you want it to bite back.
Baking Powder: Since this bread has no yeast, baking powder is the only leavener. It reacts with the beer. Baking powder typically loses potency after 6-12 months, even if it isn’t technically expired. Test powder for viability!
Storage & Make-Ahead
This beer bread is best enjoyed warm, ideally the same day it’s baked with a little salted butter. Wrap leftovers tightly at room temperature or keep in an airtight container for up to two days.
A reader mentioned it’s especially good toasted (which is a great way to bring back that crackly crust past the first day). I agree! This is best when toasted!
This beer bread has a nice crunchy crust with a soft, pillowy interior. You may have to fight for the end pieces. Everyone goes for those pieces first! Most breads require cooling before slicing. This spicy beer bread is different. This bread should be enjoyed while it’s still warm.
As such, I suggest using a serrated knife (bread knife) to slice the bread. Use a sawing motion to gently cut the warm bread. Warm bread is soft and tender. The bread knife will ensure the soft bread does not get crushed.
Spicy Beer Bread
Ingredients
- 3 ½ cups all-purpose flour, (455 g)
- 4 teaspoons baking powder
- 1 ½ teaspoon kosher salt
- 1 ½ cup pale lager*, 12 oz bottle, room temperature
- ⅓ cup whole milk, (80 g)
- 5 Tablespoon unsalted butter, (70 g) melted, divided
- 1 cup shredded pepper jack cheese, (105 g), divided
- ½ teaspoon crushed red pepper
- 1 jalapeño, sliced thin (remove seeds, if desired)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Slowly pour in beer and milk. Stir until well combined. Stir in 3 tablespoons of melted butter.
- Reserve and set aside about 2 tablespoons of shredded cheese. Fold remaining cheese and crushed red pepper (red pepper flakes) into batter.
- Batter will be thick. Spread batter into prepared loaf pan. Sprinkle reserved cheese over batter. Top with jalapeño slices. Drizzle remaining 2 tablespoons of melted butter over batter.
- Bake for 50-60 minutes until bread is golden brown and toothpick inserted in center of bread comes out clean. Allow to cool in pan for 5 minutes before unmolding.
- Serve bread warm or at room temperature. Use a serrated knife (bread knife) to slice bread.
Notes
- I used a German pilsner beer known nutty and honey flavors. Any light or amber colored beer will work for this recipe.
- In place of pepper jack cheese, you can substitute: mild cheddar, colby-jack, havarti, or Swiss cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I make this quite a bit. People love it. Delicious toasted. I use habanero cheddar. Good recipe.