16 servings (serving size: 1 slice)

This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Heat oil in a small skillet over medium heat. Add green onions and chopped jalapeño to pan; cook 3 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

Step 3

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.

Step 4

Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Ratings & Reviews

Darian's Review

June 26, 2010
Really delicious and simple, although a bit heavy. I serve it with "beer cheese soup" also from Cooking Light and it's a great combination.

mikegallo's Review

October 13, 2009
Excellent with chili on those cold winter days. And who doesn't like beer in bread?

Chesterscraps's Review

January 17, 2009
This was a great quick bread. Easy to prepare, fast, and full of flavor. We found it especially tasty when toasted. Yum!

cvm333's Review

November 19, 2008
this was very easy and absolutely delicious! i served it warm with chili. very hearty bread. this is a keeper!!!!!