Anyone else have jalapenos growing like weeds this summer? Me too and daaaaang they are spicy ones. Thankfully, Joey and I are best friends with the creeping heat of a jalapeno. He prefers them dipped in salt, followed by a shot of tequila on a Friday afternoon. I will take them any way I can get them.
For example, in this Jalapeno Feta Beer bread, brimming with salty, cheesy goodness, sweetness from honey, and punctuated with little bursts of spicy heat. Not to mention, the beer adds a nice tang.
This is a home-brewed IPA, courtesy of Joey and our friend Jeremy. I’ve briefly described their home brew project before and expressed my appreciation through steaming bowls of Broccoli Beer Cheese Soup. It’s good stuff. Any kind of beer will do in this recipe, you just need 1 bottle of something. Shout out to my friend Jamie at Savory Saver for giving me the idea to throw beer in the recipe. So smart.
This bread couldn’t be simpler as far as baking goes. Mix together the dry (flour, salt, baking powder), add the wet (honey and beer), mix in cheese and peppers, drizzle with butter and you’re done. These little butter pools are keys to flavor success, don’t skimp.
I did dot the top with more feta and jalapenos 15 minutes into the bake time because I like the decoration and how the feta gets toasty brown. If your toppings get too brown before the time is up, just loosely throw a sheet of foil over it. And, ignore that cute pink loaf pan in the photo, I can never rely on bake times when using that pan, everything always takes longer. I kept that in mind with the times listed in this recipe but definitely check your bread with a toothpick before removing it from the oven. And go for a standard loaf pan like this one that is dependable and not moody and stubborn like mine. Also, I just helped Joey paint our deck in the middle of writing this post, you guys. Jack of all trades over here. (Nope, not at all). Have fun, enjoy this spicy, cheesy, beery bread!
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Jalapeno Feta Beer Bread
Jalapeno Feta Beer bread, brimming with salty, cheesy goodness, sweetness from honey, and punctuated with little bursts of spicy heat. Not to mention a pleasing tang from the beer!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- 3 C all purpose flour
- 1 T baking powder
- 1 t salt
- 1/4 C honey
- 1 12 oz bottle of beer (I used an IPA)
- 4 T salted butter, melted, + extra for buttering the pan
- 6 jalapenos, thinly sliced
- 1 1/4 C crumbled feta
- Preheat your oven to 350. Butter a 9 x 5 x 3 loaf pan.
- Whisk together the flour, baking powder, and salt in a large bowl. Stir in the beer and honey until combined. Stir in 3/4 of the jalapenos and 1 C of the feta.
- Pour half of the butter into the bottom of the loaf pan. Pour the batter into the pan and drizzle the remaining melted butter over top. You should see little pools of butter in the corners of the pan.
- Bake for 15 minutes then sprinkle remaining jalapenos and 1/4 C of feta on top. Continue baking for another 35-40 minutes, until a toothpick inserted comes out clean. Serve!
To prevent butter from spilling onto the bottom of your oven during baking, put the loaf pan on a baking sheet covered with foil.
If the jalapenos and feta on top begin to brown too much before time is up, loosely cover the loaf with a sheet of foil and continue baking.
This bread is best eaten warm right out of the oven but is just fine sliced and toasted for a few days after.