Cheesy Bacon Jalapeno Popper Beer Bread

SERVES 12  |  ACTIVE TIME 10 Min  |  TOTAL TIME 1 Hour

3 cups all purpose flour (363 grams)
1 tablespoon baking powder
1 teaspoon kosher salt
¼ cup granulated sugar
8 ounces cream cheese, softened
4 medium size jalapenos, (seeded, deveined and diced)
12 ounces bacon, cooked and chopped
1 cup shredded mild cheddar cheese
1 12 ounce bottle of beer (I used Blue Moon)
1 tablespoon butter or bacon drippings for pan

Preheat oven to 350°.

Prepare 9x5 bread pan by greasing with butter or bacon drippings.  Set aside.

In a medium bowl combine cream cheese, jalapenos, bacon and cheese.  Stir to combine.  Set aside.

In a large bowl, combine flour, baking powder, salt and sugar with a whisk.  Make a well in the center.  Add cheese mixture and beer. Gently stir mixture with a spoon until combined.  Pour mixture into prepared bread pan. 

Bake for 50-55 minutes, until browned on top and thumps on the bottom. Remove from oven and place pan on a wire rack and allow to cool for 5 minutes.  Remove bread from pan and allow it to cool on wire rack. 

Enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.