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