Jalapeno Popper Cream Cheese-Filled Beer Bread Recipe

I kept seeing the pumpkin bread with the cream cheese filling from Avery Cooks on Pinterest and thought that it looked really yummy.  Then I was making some beer bread and thought that  it would be really good with a cream cheese filling. I decided on the jalapeno popper filling but next I think that I will try a spinach artichoke dip in the middle.

I did try this recipe out on my husband and few friends and everyone really liked it. Also I am a total wimp when it comes to hot stuff,  I used the jarred jalapenos because they come in “mild”.

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This recipe is my regular beer bread recipe, just with the filling added. If you are in the mood for a regular beer bread, then check out that recipe.

Jalapeno Popper Cream Cheese-Filled Beer Bread Recipe

 

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Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

 

Ingredients

• 3 cups regular or bread flour (sifted)
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¼ cup sugar
• 1 beer (12oz)
• Filling:
• 1 cream cheese 8 oz at room temp
• 1 egg
• ¼ teaspoon garlic salt
• ¼ teaspoon onion powder
• ¼ cup jalapenos from a jar (or to taste)
• ¼ cup shredded cheddar cheese
• 3 tablespoons flour
• Topping:
• 3 tablespoon melted butter (for top)

Instructions

1. preheat oven to 375 degrees
2. in medium bowl make dough
3. add flour, baking powder, salt, sugar, and beer
4. mix until combined, will be lumpy (don't over mix)
5. in a separate bowl make filling
6. add cream cheese and mix until smooth
7. add egg, garlic, onion, and flour and mix until combined
8. fold in jalapenos and cheese
9. pour half the dough into greased loaf pan
10. then add all the cream cheese mixture and smooth to edges
11. add the other half the dough and smooth around the best that you can
12. pour melted butter over dough
13. bake for 55-60 min
14. remove from pan and let cool

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