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Sundried Tomato Jalapeño Cheddar Beer Bread

Sundried Tomato Jalapeño Cheddar Beer Bread for Flavor Wins

Sundried Tomato Jalapeño Cheddar Beer Bread is a straightforward recipe bursting with flavor, perfect as a snack or side.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Snacks
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Whole wheat flour can be used for added nutrition.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Salt Enhances flavors.
  • 1 cup Shredded Cheddar Cheese Try sharp cheddar for a robust flavor.
  • ½ cup Sundried Tomatoes Opt for oil-packed ones.
  • 1-2 Jalapeños Adjust based on spice tolerance.
  • 12 ounces Beer (Ale or Lager) Non-alcoholic beer can also work well.

Equipment

  • Loaf Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a standard loaf pan.
  2. In a large bowl, combine flour, baking powder, and salt. Whisk until blended.
  3. Fold in cheddar, sundried tomatoes, and jalapeños into the flour mixture.
  4. Gradually pour in beer while stirring until just combined.
  5. Scoop dough into the prepared loaf pan and smooth the top.
  6. Bake for 35 to 45 minutes until the top is golden brown and a toothpick comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 10mg

Notes

Store leftover bread in an airtight container for up to three days. For freezing, wrap tightly and store for up to three months.

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