Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour: 3 cups (360 g)
- Baking powder: 1 tbsp (12 g)
- Fine sea salt: 1 tsp (5 g)
- Garlic powder: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
- Beer (lager or pale ale): 12 fl oz (355 ml), cold
- Honey: 1 tbsp (21 g)
- Unsalted butter, melted: 3 tbsp (42 g), divided
- Sharp cheddar, shredded: 1 1/4 cups (140 g) + 1/4 cup (28 g) for topping
- Sharp cheddar, small 1/4-inch cubes: 1/2 cup (70 g)
- Jalapeños: 2 medium, thinly sliced (reserve 6–8 rings for topping)
- Chives or green onions (optional): 2 tbsp, finely chopped
- Neutral oil or nonstick spray: 1 tsp (for pan)
- Flaky sea salt for topping (optional): 1/4 tsp
Do This
- 1) Heat oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment; lightly oil.
- 2) Whisk dry: flour, baking powder, salt, garlic powder, smoked paprika, and pepper.
- 3) Stir beer and honey together (it will foam), then whisk in 2 tbsp melted butter.
- 4) Fold wet into dry just until no dry flour remains; thick, slightly lumpy batter is perfect.
- 5) Fold in 1 1/4 cups shredded cheddar, the cheddar cubes, sliced jalapeños, and chives. Scrape into pan and smooth.
- 6) Top with reserved jalapeño rings and 1/4 cup cheddar; brush with remaining 1 tbsp melted butter and sprinkle flaky salt. Bake 50–55 minutes, to 200–205°F (93–96°C) internal. Cool 15 minutes, then slice.
Why You’ll Love This Recipe
- Big flavor, zero yeast: beer and baking powder do the lifting, no kneading or proofing.
- Cheddar two ways: melty shreds throughout and little cheesy pockets from cubes.
- Customizable heat: keep the seeds for a kick or seed a jalapeño for mellow warmth.
- Perfect with chili, soup, or eggs—and it toasts like a dream the next day.
Grocery List
- Produce: 2 medium jalapeños, chives or green onions (optional)
- Dairy: Sharp cheddar cheese, unsalted butter
- Pantry: All-purpose flour, baking powder, fine sea salt, garlic powder, smoked paprika, black pepper, honey, beer (12 oz can or bottle), neutral oil or nonstick spray, flaky sea salt (optional)
Full Ingredients
Dry Ingredients
- All-purpose flour: 3 cups (360 g)
- Baking powder: 1 tbsp (12 g)
- Fine sea salt: 1 tsp (5 g)
- Garlic powder: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
Wet Ingredients
- Beer (lager or pale ale): 12 fl oz (355 ml), cold and freshly opened
- Honey: 1 tbsp (21 g)
- Unsalted butter, melted: 3 tbsp (42 g), divided (2 tbsp for batter, 1 tbsp for brushing)
Mix-Ins
- Sharp cheddar, shredded: 1 1/4 cups (140 g)
- Sharp cheddar, small 1/4-inch cubes: 1/2 cup (70 g)
- Jalapeños: 2 medium, thinly sliced into rings (seed one for less heat); reserve 6–8 rings for topping
- Chives or green onions (optional): 2 tbsp, finely chopped
For the Pan & Topping
- Neutral oil or nonstick spray: 1 tsp (for the pan)
- Shredded cheddar for topping: 1/4 cup (28 g)
- Flaky sea salt: 1/4 tsp (optional)
Step-by-Step Instructions
Step 1: Heat the oven and prep the pan
Preheat the oven to 375°F (190°C) with a rack in the center. Line a 9×5-inch (23×13 cm) loaf pan with a parchment sling so the long edges overhang for easy removal. Lightly grease the parchment and exposed pan sides with 1 tsp neutral oil or nonstick spray.
Step 2: Whisk the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, smoked paprika, and black pepper until evenly combined. This distributes the leavening and seasonings for a consistent crumb.
Step 3: Combine beer, honey, and butter
In a large measuring cup, stir the honey into the cold beer (it will foam). Whisk in 2 tbsp (28 g) melted butter. Cold, fizzy beer helps maximize lift, so open it just before mixing.
Step 4: Bring the batter together
Make a well in the dry ingredients and pour in the beer mixture. Using a spatula, fold gently just until no dry flour patches remain. The batter should be thick and slightly lumpy—overmixing can make the loaf tough.
Step 5: Fold in cheddar and jalapeños
Fold in 1 1/4 cups shredded cheddar, the 1/2 cup cheddar cubes, the sliced jalapeños (reserve 6–8 rings for topping), and the chives if using. Scrape the batter into the prepared pan and smooth the top.
Step 6: Top and bake
Arrange the reserved jalapeño rings on top. Sprinkle with the remaining 1/4 cup shredded cheddar. Brush the surface with the remaining 1 tbsp (14 g) melted butter and sprinkle on the flaky salt, if using. Bake for 50–55 minutes, until the top is deep golden and an instant-read thermometer inserted in the center reads 200–205°F (93–96°C). If the top is browning too quickly around 40 minutes, tent loosely with foil and continue baking.
Step 7: Cool, slice, and serve
Cool the loaf in the pan for 15 minutes. Run a knife around the edges, lift out using the parchment, and transfer to a wire rack. Cool at least another 15–20 minutes before slicing to set the crumb. Serve warm or at room temperature, plain or with softened butter.
Pro Tips
- Open the beer right before mixing; the fizz helps with rise and a lighter crumb.
- Grate your own cheddar for the best melt and flavor, and use some cubes for gooey pockets.
- For milder heat, seed one jalapeño; for spicier, leave the seeds in both.
- Use an instant-read thermometer to check doneness (200–205°F/93–96°C) to avoid a gummy center.
- If using an 8.5×4.5-inch loaf pan, bake time may increase by 5–10 minutes.
Variations
- Bacon-Scallion Cheddar: Add 4 slices crispy bacon, crumbled, and swap chives for 1/3 cup sliced scallions. Reduce added salt to 3/4 tsp.
- Chipotle-Jalapeño: Stir 1 tsp finely minced chipotle in adobo into the beer mixture and add 1/2 tsp ground cumin for smoky depth.
- Herb & Mustard Cheddar: Add 1 tsp dried thyme and 1/2 tsp dry mustard to the dry mix; use a sharp white cheddar.
Storage & Make-Ahead
Cool completely, then wrap tightly or store in an airtight container at room temperature for up to 3 days. For longer storage, slice, wrap, and freeze for up to 2 months. Reheat slices from room temperature at 300°F (150°C) for 8–10 minutes, or toast to serve. You can measure and whisk the dry ingredients a day in advance and refrigerate the shredded/cubed cheese; wait to add beer and wet ingredients until just before baking.
Nutrition (per serving)
Approximate for 1 slice (1/12 loaf): 240 calories; 24 g carbohydrates; 8 g protein; 11 g fat; 6 g saturated fat; 330 mg sodium; 1 g fiber; 3 g sugar.
