Jalapeno Feta Beer Bread

a loaf of Jalapeno Feta Beer bread on a cutting board

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!




  1. Preheat your oven to 350. Butter a 9 x 5 x 3 loaf pan.
  2. 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.
  3. 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.
  4. 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.