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
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