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Adding beer to quick bread is an easy way to introduce yeasty flavor without spending the time to bake a yeast-risen bread. This spicy quick bread with pickled jalapeños has a dense texture that’s excellent for dipping in tomato soup or chili. Or try a slice topped with melted butter or Monterey Jack cheese for an afternoon snack.
Special equipment: You will need a metal 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and at many large grocery stores.
Game plan: You can also use this recipe to bake savory muffins instead of bread—just use a standard 12-well muffin pan. Coat the wells with butter and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 30 minutes. Let the muffins cool for 10 minutes, then remove them from the pan and finish cooling on a wire rack.
This recipe was featured as part of our 5 Savory Quick Breads for Fall Baking.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...